Ingredients

  • For stuffing:
  • Grated coconut
  • Beetroot puree – 1 cup
  • Sugar Free Natura
  • Elaichi
  • For covering:
  • Water ¼- 1 cup
  • Rice flour- 1 cup
  • Salt – a pinch
  • Jaggery

Cooking tips

  • Serve this hot to enjoy the melt-in-mouth filling.

Preparation

  • Boil ½ cup water by adding a pinch of salt.
  • Add powdered rice in that water and make dough out of it.
  • Heat a pan. Add grated coconut, beetroot, Sugar Free Natura, elaichi powder and mix it well.
  • Once mixed well, add jaggery to this mixture and let it melt properly and let it cool.
  • Stuff this mixture into small dough balls and mould them into a modak’s shape.
  • The beetroot modak is now ready to eat.