Add cardamom powder and mix well.Now, stuff this mixture into small dough balls and mould them into a modak’s shape.Divide mixture into 16 equal portions and shape into modak.Drain and grind together rice and grams with a little water.Heat a pan. Transfer into a bowl.Add powdered rice in that water, and make a dough out of it.

Add salt, turmeric and asafoetida, grind to smooth consistency. Drizzle a little melted Nutraliteover it, turn it over and cook till both sides are evenly golden and crisp.The beetroot modak is now ready to eat. Mix well.Alternatively, shape the mixture in a modak mould and serve.Heat a non-stick tawa and grease lightly.Once mixed well, add jaggery to this mixture and let it melt properly and cool. Chef Sanjeev Kapoor decodes the modak in some interesting avatars and other favourite recipes for your home Mawa Modak Ingredients2 cups + one tbsp (375 gm) khoya/mawa8 tbsp sugar free Natura diet sugar1 tsp liquid glucose

A pinch of green cardamom powderMethodCook khoya and Natura together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.Serve hot.Add mustard seeds and when they splutter, add red chillies and curry leaves. Remove from heat, and set aside to cool at room temperature.

AdaiIngredientsl 1 cup parboiled rice (soaked) l cup split skinless black gram (urad dal) (soaked) l cup split skinless green gram (moong dal) (soaked) l cup split Bengal gram (chana dal) (soaked) l cup split pigeon peas (tuvar dal), also soaked l Salt to taste l tsp turmeric powder l tsp asafoetida l 1 tbsp Natural l 2 China Carbon Fiber Mold dried red chillies, seeded and chopped l 7-8 curry leaves (chopped) l 2 green chillies (chopped) l inch ginger, (chopped)MethodSoak rice and grams overnight or for at least eight hours.Add green chillies and ginger.Spread a ladleof batter to a medium-sized round adai and cook till the underside is golden.Heat one tbsp Nutralite in a small non-stick pan.On Ganesh Chaturthi, the adorable Elephant God gets into his element, to help people surpass obstacles. Sauté for a few seconds.Add this tempering to the batter and mix well.Beetroot ModakIngredientsFor stuffing: Grated coconut 1 cup, beetroot puree, Natura sugar, ElaichiFor covering: - 1 cup water, 1 cup rice flour, a pinch of salt, jaggeryMethodBoil cup water by adding a pinch of salt. — Recipes courtesy Chef Sanjeev Kapoor, (Source: Nutralite / Zydus Wellness) end-of. Add grated coconut, beetroot, Natura sugar (3 tsp), elaichi powder and mix well.Add liquid glucose and continue to cook, stirring continuously, for 20 minutes, or till the mixture thickens and begins to leave the sides of the kadai