Ingredients
Makes 14 modaks. Scale using the Modak Calculator. Tap any ingredient to tick it off.
Method
Make oat flour
Blend rolled oats 20–30 seconds until fine powder. Measure 100g.
Mix dry ingredients
Whisk together oat flour, protein powder, desiccated coconut, cardamom, flaxseed if using. The cardamom is the critical ingredient — it is what makes this a modak rather than a protein ball.
Add wet ingredients
Add almond butter and honey. Mix, then knead. Add milk 1 tbsp at a time until mixture holds shape when pressed. Should feel like firm cookie dough — shapeable, not sticky.
Shape
25–30g portions. Mould or hand-shape. Protein dough is forgiving — re-shapeable without cracking or tearing.
Optional chocolate base
Dip flat base in melted dark chocolate, sprinkle sea salt, place on parchment to set. Refrigerate 20 minutes.
Tips & Variations
148 kcal, 16g carbs, 8g protein, 6g fat, 2.4g fibre per modak using whey protein.
This is not a standard protein ball. The 1 tsp cardamom is what makes it a modak. Do not skip or reduce it.
About This Recipe
Protein modak is the newest addition to the modak canon — the intersection of ancient festival tradition with contemporary fitness culture. The logic is sound: the modak form is sacred; the protein filling is practical; the cardamom bridges both. A prasad that the festival-observing gym-goer can offer and eat without contradiction.