Cacao Modak to Savoury Puran Polis: Ganeshotsav Where Nutrition and Festivity Unite!

• Heat a pan and add grated coconut. Roast it on medium heat until it turns golden. Set it aside.
• In the same pan, add the chopped nuts and roast until golden brown. Remove and set aside.
• In a separate pan, heat the A2 milk and add grated jaggery. Stir until the jaggery dissolves completely.
• Add the roasted coconut and cacao powder to the pan. Mix well until the mixture thickens.
• Add the roasted nuts and cardamom powder. Mix and cook for a few more minutes.
• Turn off the heat and let the mixture cool down.
• Grease your hands with some ghee and shape the mixture into modak shapes using your hands or a modak mold.
• Let the modaks sit in the refrigerator for a while before serving.

Power Tips and Variations:

• Allow the modak to chill in the refrigerator for a couple of hours before serving. It helps them firm up and set correctly.
• For a flavor boost, add a pinch of vanilla extract and a dash of Ceylon cinnamon powder.

Prepare the Dough:

• In a mixing bowl, combine khapli flour, a pinch of salt, and water to form a soft and smooth dough. Cover and set aside while you prepare the stuffing.

Prepare the Stuffing:

• Cook the soaked chana dal in a pressure cooker.
• Heat a few drops of ghee in a pan. Add cumin seeds and let them splutter.
• Sauté chopped onion, green chilies, and ginger paste until onions are translucent.
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Incorporate the cooked chana dal and sauté for a few minutes until well combined and aromatic. Mash the mixture slightly with a spoon.
• Allow the stuffing to cool before using.

Assemble the Puran Poli:

• Divide the dough and stuffing into equal portions.
• Take a portion of the dough and roll it into a small circle on a floured surface.
• Place a portion of stuffing in the center and gather the edges of the dough to completely seal the filling.
• Flatten the stuffed dough ball and carefully roll it into a flatbread using a rolling pin and dry flour to prevent sticking.
• Cook the Puran Poli on a hot tava until both sides are golden brown and cooked.

Serve:

• Serve the savory Puran Poli with curd, fermented pickles, or chutney. Enjoy it with a dollop of ghee for added flavor.

Power Tips and Variations:

• For those with gluten sensitivity, use alternative flours like sattu or any gluten-free flour.
• Experiment with different fillings such as mixed vegetables or A2 paneer for a unique twist on the classic recipe.