11 Indian Desserts Reimagined for Health-Conscious Foodies

6. Coconut Flour Modak (Steamed)

Modak is tied to Ganesh puja and family rituals, usually made with rice flour and jaggery coconut filling. For a gluten-free, protein-forward take, use coconut flour and grated coconut as filling and shape the modak for steaming. Mix grated coconut with jaggery or date syrup, add a pinch of cardamom, and bind gently. Use a thin dough of coconut flour and warm water, or mold in silicone modak molds for ease. Steam the filled modaks in idli molds or a steamer until the dough firms up. Steaming rather than frying keeps the treat light and preserves the filling’s natural sweetness. For added richness without excess saturated fat, mix a spoonful of ground roasted cashew into the filling. These modaks keep the ritual feel while using ingredients readily found in North American grocery aisles.