Spiced Coconut and Mango Modak with a Chocolate Twist

To store leftover spiced coconut and mango modaks, place them in an airtight container in the refrigerator. They can last for up to 3-4 days. If you want to keep them longer, consider freezing them. Just make sure to wrap each modak individually in plastic wrap before placing them in a freezer-safe container.

Yes, you can make spiced coconut and mango modaks gluten-free by using rice flour, which is already gluten-free. Just ensure that all other ingredients, like jaggery and chocolate, are also certified gluten-free to maintain dietary compatibility.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in the modak filling. Keep in mind that the flavor may vary slightly, but it will still provide the necessary sweetness to complement the coconut and mango.

Spiced coconut and mango modaks pair wonderfully with a cup of masala chai or a refreshing mango lassi. For a festive touch, serve them alongside other Indian sweets like gulab jamun or rasgulla to create a delightful dessert platter.

To ensure your modaks hold their shape while steaming, make sure the dough is not too wet or too dry. When shaping the modaks, pinch the edges tightly to seal them well. Additionally, lining the steamer with a muslin cloth or banana leaf helps prevent sticking and maintains their shape during cooking.