Living a vegan lifestyle guarantees that all living things are treated with care and that we all appreciate the animals and people that inhabit our world. That is the main reason vegans choose to observe holidays without consuming any dairy, meat, eggs, or milk products. They hope that by doing this, you can celebrate without being unkind. The holidays officially begin. One by one, functions begin to appear in the final few months of the year. There are numerous celebrations such as Janmashtami, Ganesh Chaturthi, Raksha Bandhan, Navratri, and Guru Purnima.
Go through the different types of Modak
A sweetened version of Steamed Modaks
When people create modaks at home for Ganesh Chathurthi, this is the most traditional kind. Rice flour is cooked under pressure. After that, you begin setting up each modak’s foundation individually. There is a delicious filling of grated coconut and jaggery inside the modak. Even though it requires some time to make, after the stuffing is finished, you steam them. In place of dairy ghee, you can use vegan ghee or vanaspati.
Modaks with salt
Here’s another classic version of modaks, this time made with rice flour as the base and steaming. This time, you put a salted dumpling inside the modak. The mashed and pressure-cooked urad dal is used to make the dumplings. For an additional taste or flavor, ginger and green chilies are also placed inside the dumpling.
Construct a boat-shaped base and then fill it with dumplings. Approximately 10 to 12 of them can be cooked and then arranged on a steaming dish to serve you spicy hot modaks. Using vegan butter or ghee in place of the dairy-based one, spread it over the steam plates.
Modaks based on Til
This is the third type of modak that is made in traditional homes in both the North and South sides. After prepping the basis for the modaks, you pressure cook the rice flour. To make the dumpling, grind some sesame or til seeds and add them to the mixer jar. After that, the powder and jaggery are combined within the tava. This is the dumpling that the modaks were filled with. Once more, you can form a modak in the shape of a boat, fill it with a dumpling, and then seal it. You can steam them once you’ve prepared roughly ten or twelve of them. Then, in order to prepare the second set of modaks, repeat the procedure.
Modaks with chocolate
Here’s another modak variation to add an Indo-Western touch to the art of confectionery creation. Delicious melting chocolate fills the interior, while glazed chocolate and glucose biscuits make up the exterior base.
You can also use coconut grating or dry fruits in place of melted chocolate, with a base consisting of powdered biscuits and raw organic cocoa powder. For an extra rich and creamy texture, use veganized cashew or almond cream in place of the melted chocolate modak.
Modaks with dried fruit
Dried fruits including khus seeds, raisins, cashews, almonds, and pistachios can be soaked. In a blender or mixer jar, grind the dried fruits. Currently, make the basis with maida or wheat flour. As you prepare the open bowls, begin to fill them one by one with the dried fruit dumplings. Deep-frying is an option.
Press the dumpling of dry fruit into each mold if you have molds for creating modak at home. Before proceeding, you may grease vegan butter or vanaspati. This resembles a raw or undercooked kind of modak.
Conclusion
Every variation of modak that calls for ghee, melted butter, or cream has been attempted to be veganized. Online or in certain stores, you may find an infinite selection of nut butter, vegan ghee, and dairy-free goods to make your holiday celebration completely guilt-free or cruelty-free.
