Chocolate modak is an easy and tasty variation of modak made with 3 ingredients – chocolate, mawa/khoya (evaporated milk solids) and sugar. This recipe takes less than 30 minutes to make and is simple to make during festive seasons. It is similar to the recipe of Mawa Modak. Give this recipe a try during the Ganesh Chaturthi festival.
About Chocolate Modak
Chocolate modak is a delightful sweet that chocolate lovers and kids will like. The recipe is made with chocolate chips. But you could use baking or cooking chocolate of any good brand.
Mawa or khoya used for this recipe is unsweetened mawa. You can Make the Mawa at home or buy a good quality mawa from the sweet shops.
Further to give more flavor and aroma, I have sprinkled freshly ground cardamom powder. For a variation, you could use vanilla extract (if not making for Bhagwan Ganesha) or cinnamon powder instead of cardamom powder.
Everyone is fond of chocolates and to include chocolate in modaks would be favorite of many people. You could make this as an offering for Bhagwan Ganesha or serve as a sweet dessert to the family. Kids would surely love this sweet dish.
I have garnished them with finely chopped pistachios and rose petals but it’s optional. I have used modak moulds for chocolate modak but you could also use decorative chocolate moulds. If you don’t have moulds then just shape them into small balls like Peda and serve.
How to make Chocolate Modak
1. Firstly collect and measure all the ingredients needed to make this sweet and set aside.
2. Grease the modak mould with a bit of ghee or butter or neutral flavored oil. Keep aside. You can buy these mould from any online store or a utensil shop.
Cook Mawa and Chocolate Mixture
3. Heat a pan. Keep the heat on sim or low and then add 1 cup grated or crumbled mawa.
4. Keep stirring on low heat for a minute.
5. After 1 to 2 minutes the mawa would start melting. The timing will vary with the quality of the mawa, thickness of the pan and the intensity of heat.
6. Once the mawa has melted, then add 2 tablespoons of sugar to it. You can add less or more sugar according to taste.
7. Mix and stir for a minute.
8. Then quickly add ⅓ cup chocolate chips. Use good quality chocolate chips. Here I used Callebaut Belgium milk chocolate chips. Feel free to use sweet, semi-sweet or dark chocolate chips.
You can also use baking or cooking chocolate like – semi-sweet, milk chocolate or dark chocolate. Chop the chocolate finely, measure it and then use it in the recipe. Prep your chocolate before you begin to cook the mawa.
9. You would see the chocolate chips melting. Keep stirring non-stop on low heat.
10. The mixture would start thickening. Continuously keep stirring non-stop on low heat till all of the chocolate has melted and mixed evenly with the mawa mixture.
11. Sprinkle ⅛ teaspoon cardamom powder.
12. Keep stirring on low heat until the mixture starts leaving the edges of the pan and comes together as a single lump or ball of one cohesive mass.
For testing, take a tiny portion of the mixture in a spoon and try to shape it into a ball. It will be hot so take care. If it forms into a smooth neat ball then the mixture is ready.
However remember not to overcook, as then the texture will become dense or chewy or hard.
13. When you see that the mixture has come together as a lump or ball of cohesive mass then immediately transfer it to another bowl or plate or tray.
14. Let the mixture cool slightly at room temperature.
Make Chocolate Modak
15. Portion the mixture and roll into smooth round balls between your palms. This chocolate mixture will be slightly hot or warm when you roll them into the balls.
16. Place a small ball into the modak mould. Just press with your index finger towards the center of the mould so they get the shape of the mould. Remove the extra portion that is not fitting inside the mould and use it later to make another modak.
17. Gently unmould and repeat the same method with the rest of the chocolate mixture.
18. Place the prepared chocolate modak over a plate lightly greased with some ghee or neutral-flavored oil.
Garnish with rose petals, top with finely chopped pistachios or almonds slices. Offer to Bhagwan Ganesha. Or you can refrigerate them and serve them later to your family as a sweet snack.
Refrigerate any leftovers for up-to 5 to 6 days. They taste good when they are served cold or chilled.
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For chocolate modak
- 1 cup Mawa crumbled or grated mawa (khoya or evaporated milk solids)
- ⅓ cup chocolate chips – milk, sweet or semi sweet or dark chocolate
- 2 tablespoons sugar or as required – I used organic raw sugar
- ⅛ teaspoon cardamom powder
- 1 tablespoon oil or butter or ghee for greasing the moulds or as required
- 3 to 4 pistachios – chopped finely, optional
- 5 to 6 rose petals – optional
Make Chocolate and Mawa Mixture
- Firstly measure and keep all the ingredients ready for the dish.
- Grease the modak moulds with a bit of butter or ghee or oil. Place aside.
- Heat a pan. Keep the heat to a low and add the crumbled or grated mawa.
- Keep stirring on low heat for a minute. After 1 to 2 minutes the mawa would start melting.
- When the mawa begins melting, add sugar in the mawa mixture and stir for a minute.
- Quickly add chocolate chips.
- You would see the chocolate chips melting. Keep stirring non-stop on low heat till all of the chocolate has melted and mixed evenly with the mawa mixture.
- The mixture will start thickening. Continuously keep stirring.
- Sprinkle cardamom powder.
- Keep stirring on low heat until the mixture starts leaving the edges of the pan and comes together as a ball or lump of one cohesove mass. Do not overcook as then the texture will become chewy or dense.
- Immediately transfer the mixture in another bowl or tray or plate.
- Allow the mixture to cool slightly.
Make Chocolate Modak
- When the mixture is lightly hot or warm, take small portions and shape them into a neat ball between your palms.
- Place a small ball in the greased modak mould.
- Gently unmould and repeat the same with the rest of mixture.
- Place the prepared chocolate modak over a lightly greased plate. You can grease the plate with ghee or a neutral flavored oil.
- Garnish with rose petals, top with finely chopped pistachios or any nuts of your choice. Offer chocolate modak to Bhagwan Ganesha. They can also be refrigerated and then served later to your family as a sweet dessert.
- Instead of chocolate chips you can use a good quality of cooking or baking chocolate. Preferably use couverture chocolate.
- You can use sweet or semi-sweet or dark chocolate. If using dark chocolate then increase the amount of sugar if you want.
- Use good quality fresh mawa. Don’t use mawa that has gone stale or rancid. The mawa should not taste bitter. However, if you are making it for Bhagwan Ganesha then don’t taste any ingredients. Try to source the fresh ingredients from a reliable shop or store. Also maintain purity, cleanliness and prayerfulness while making the dish.
- The sugar can be adjusted according to your preferences. These chocolate modak is sweet but for more sweetness you can add more sugar.
- You can double or triple the recipe.
Nutrition Info (Approximate values)
This Chocolate Modak post from the blog archives first published in July 2016 has been republished and updated on 4 September 2021.