Tirangi (tricolor) modak (sweet, steamed rice dumpling with coconut and jaggery), Vegan, gluten free.

With Ganesh Chathurti, a popular Hindu holiday right around the corner, I am re-blogging one of my most popular posts from a couple of years ago. This recipe features a vividly colorful, visually appealing version of the classic modak, a “melt-in-your mouth” steamed rice dumpling.  Savoring a steaming, hot modak is not about eating food, it is a divine experience that must be encountered to be believed!! Just like the notorious potato chip, you will find it impossible to stop at one, and will likely polish off at least a couple of these tempting little beauties before you quit! I have provided step-by step directions, so I hope you try this recipe and please reach out to me to give your valuable feedback. May Lord Ganesh bless you all with the very best that life has to offer!

©Copyright 2015-2019. Sangeeta Pradhan, RD, LDN, CDE

©Copyright 2015-2019. Sangeeta Pradhan, RD, LDN, CDE

Web Dietitian

If you have ever visited or lived in my native Maharashtra, a state on the western coast of India during the Ganesh Chathurti holiday season, then you are no stranger to the enchanting atmosphere that the festival brings forth wherever it is celebrated. Heralded as the remover of all obstacles, the elephant headed deity, Lord Ganesh’s blessings are sought by devout Hindus, before embarking on any new project or mission.

©Copyright September 2016. Sangeeta Pradhan, RD, LDN, CDE ©Copyright September 2016. Sangeeta Pradhan, RD, LDN, CDE

The festival conjures up vivid memories of mouth-watering delicacies such as “churma ladoo” among others, but the star of the show has always been, and will continue to be the traditional modak (steamed dumpling), made with rice flour, and stuffed with a sweet, coconut and jaggery filling that you are bound to find irresistible! The fragrant, unmistakable, aroma of freshly grated nutmeg and cardamom is sure to draw even your fussiest family member to…

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About Sangeeta Pradhan RD, CDE

Hi there! Welcome to my blog! If you are confused with all the conflicting messages you get bombarded with every day on carbs, fats, proteins, gluten and anything you can think of related to nutrition, look no further! The purpose of my blog is to cut through all this clutter, utilizing scientific, evidence based guidelines to help you, the consumer, navigate the complex, dietary landscape, and thus empower you to make informed decisions.
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4 Responses to Tirangi (tricolor) modak (sweet, steamed rice dumpling with coconut and jaggery), Vegan, gluten free.

  1. smilecalm says:

    thank you for introducing
    this colorful treat 🙂

    Liked by 1 person

  2. Thank you as always for your kind feedback! Hope you enjoy it:))


  3. AJ says:

    Wow cardamom! I love it. Is it common in Indian cuisine? I first tasted it in coffee beans I bought in Israel. It complements the aroma and flavor of coffee. So I googled where I can find cardamom in my country and the results were all Indian grocery stores. 🙂

    Liked by 1 person

  4. Yes, AJ-cardamom, which tastes and smells divine is very common in Indian cuisine, esp in desserts but is often also used in savory dishes. Thank you so much for visiting my blog, sorry I could not get back to you earlier. Happy Holidays!


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