Khajur Modak

To make Khajur Modak, start by removing the seeds from 200 g of dates and chopping them finely. Chop 100 g of nuts into small pieces. In a pan, heat 2 tbsp of ghee and add the chopped dates, cooking until they soften. Then, mix in the chopped nuts and 1 tsp of cardamom powder. Allow the mixture to cool slightly before shaping it into modaks using a modak mold.

Khajur Modak is not vegan due to the use of ghee, which is clarified butter. However, you can easily make it vegan by substituting ghee with coconut oil or any plant-based butter. This will keep the dessert delicious while making it suitable for a vegan diet.

If you have nut allergies or prefer not to use nuts in your Khajur Modak, you can substitute them with seeds like sunflower or pumpkin seeds. You can also use shredded coconut for added texture and flavor, or omit them entirely for a simpler version.

To store leftover Khajur Modak, place them in an airtight container and keep them in the refrigerator. They can last for up to a week. If you want to store them for a longer period, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn.

Khajur Modak pairs wonderfully with a cup of masala chai or a refreshing glass of coconut water. For a festive celebration, you can serve it alongside other traditional sweets like modak made from rice flour or ladoos, creating a delightful dessert platter.