“Moong Dal Modak | Healthy & Innovative Ganpati Prasad Recipe

👉 “Moong Dal Modak | Healthy & Innovative Ganpati Prasad Recipe | ”

📝 SEO Description

"Celebrate this Ganesh Chaturthi with a unique twist – Moong Dal Modak!
Traditional prasad gets a protein-rich, healthy makeover with the goodness of moong dal and dry fruits. This soft, melt-in-mouth modak is not just tasty but also wholesome – perfect for bhog and family feasts.
Try this innovative festive sweet at home and make Bappa’s prasad extra special this year!

✨ What you’ll find in this video:
✔️ Step-by-step Moong Dal Modak recipe
✔️ Dry Fruit Crunch stuffing twist
✔️ No onion, no garlic, Jain-friendly version
✔️ Healthy festive dessert idea

💚 Perfect for: Ganesh Chaturthi | Festive Sweets | Bhog Prasad | Kids-friendly Mithai

📌 Ganpati Bappa Morya! Don’t forget to like, share & subscribe for more festive fusion recipes.*

🌟 Moong Dal Modak with Dry Fruit Crunch
🕒 Time

Prep: 15 mins

Cooking: 35–40 mins

Shaping: 10 mins
Total: ~1 hour

🍴 Servings

Makes 12–14 modaks (medium size)

🥘 Ingredients
For Outer Covering (Moong Dal Dough):

Moong Dal (yellow split) – 1 cup (soaked 3–4 hrs)
Ghee – 2 tbsp
Jaggery – ½ cup (or sugar, adjust to taste)
Cardamom powder – ½ tsp
Nutmeg powder – a pinch (optional)
Milk / Almond milk / Water – ½ cup (adjust as needed for binding)
Milk Powder - 4 tsp
Rice flour - 2 tsp

For Dry Fruit Crunch Stuffing:

Almonds – 2 tbsp (chopped)
Cashews – 2 tbsp (chopped)
Pistachios – 2 tbsp (chopped)
Raisins – 1 tbsp
Dry coconut (grated) – 2 tbsp
Poppy seeds (khus khus) – 1 tsp
Jaggery – 2 tbsp (suger)
Ghee – 1 tsp
Gulkand - 1 tsp

🔪 Method
Step 1: Prepare the Dry Fruit Stuffing
Heat 1 tsp ghee in a pan.
Roast poppy seeds for 1 min.
Add chopped dry fruits + grated coconut. Roast until lightly golden.
Add jaggery and stir till it melts and coats the nuts.
Switch off flame, mix in raisins.
Cool the mixture. Stuffing ready ✅

Step 2: Cook the Moong Dal Dough
Drain soaked moong dal and grind into a smooth paste (no extra water).
Heat 2 tbsp ghee in a pan. Add dal paste.
Roast on low flame till raw smell goes away and mixture thickens.
Add jaggery + cardamom + nutmeg+ rice flour + milk powder Mix well.
Add a splash of milk/almond milk/water to bring it to soft dough-like consistency.
Cook until mixture leaves sides of the pan and becomes pliable.
Cool slightly. This is your modak outer covering.

Step 3: Shaping Modaks
Grease your hands or modak mould with ghee.
Take a lemon-sized portion of moong dal dough.
Flatten into a cup shape.
Place 1 tsp dry fruit stuffing inside.
Seal carefully and give modak shape (with mould or hands).
Repeat for all modaks.

Step 4: Final Touch
Place the modaks on a greased plate.
Optional – lightly steam for 3–4 mins for extra firmness.
Garnish with saffron strands or chopped pistachios.