Celebrate Your Festive Season with Variety of Sweets: Delicious Steamed Dumpling

During the Puja festival season, people visit temples and other spiritual sites. No weddings or other events are held within the Indian calendar's Aashada month. After Aashada, several functions gradually begin to manifest. There are numerous holidays, including Raksha Bandhan, Janmashtami, Ganesh Chathurthi, Navratri, Guru Purnima, and many more. A vegan lifestyle ensures that all living things are treated with respect and that everyone can live in harmony with animals and others. That is the primary motivation behind vegans' desire to observe holidays devoid of meat, eggs, dairy products, and milk.

Here Are Some varieties of Modaks:

Sweet Steamed Stuff

For Ganesh Chathurthi, this modak variety is prepared most traditionally at home. Rice flour is cooked under pressure. After that, you prepare the modaks' bases one at a time. A decadent coconut and jaggery stuffing is found inside this sweet. Even though the preparation takes time, you steam them after the filling is finished. Instead of using dairy ghee, try using vanaspati or vegan ghee.

Salted Dumpling

This is yet another classic kind of modak steamed on a rice flour base. In this case, you place a salted dumpling inside the modal. You make the dumpling using mashed, pressure-cooked urad dal. Ginger and green chilies are also inducted into the dumpling for an additional taste or flavour.

Dumplings are placed on a base that has been formed like a boat. Once you've cooked around 10 to 12 of them, you may put them on a steaming dish, and hot, spicy modaks will emerge for you to enjoy. Try a vegan alternative instead of using dairy-based butter or ghee to spread over the steam plates!

Sweet Made Of Til

Once more, this is a third type of modak that is made in traditional Indian homes in the south and north. You first create the basis for the modaks by pressure cooking the rice flour. Sesame or til seeds are ground in the mixer jar to make the dumpling. Inside the tava, the powder and jaggery are then combined. The dumpling that is stuffed within the modaks is this. Once more, you can form a modak in the shape of a boat, fill a dumpling inside, and seal the modak. You can steam them once you've prepared around 10 to 12. Repeat the procedure for the second batch of modaks when you are ready.

Deep-fried Sweet

Altogether, this is a different kind of modak. Deep-fried sweets are a favourite in most houses throughout our country's western states. Maida, or wheat flour, is used to make the flour in this recipe. The original version of sweetened modaks, the dumpling can be made from jaggery and grated coconut. Making little, open dishes, you place the dumpling within. You deep-fried them in heated oil after 5–6 of them. This type of modak, also known as sugiyans, is growing in popularity in South Indian households.

Sweets Made Of Chocolate

Here, you can come up with yet another variant of sweets to give the art of confection a touch of the Indo-Western. In the chocolate modak, the base is made of glazed chocolate and glucose biscuits on the outside and has exquisite melting chocolate inside.

Conclusion
The steamed dumpling, known as a modak, kudumu, kadubu, or kozhukattai, is mouthwatering. And Vinayaka Chaturthi is a perfect occasion to offer the modak to God. Besides this contemporary one, this sweet stuff is the most well-known for its variations from the north to the south of our country and out of the country too.

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