Chocolate Modak

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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.

chocolate modak on a white tray garnished with rose petals

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.

Modak variations is loved my by family be it the traditional classic Modak, Fried Modak, Rava Modak or Kozhukattai.

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.

chocolate modak served on a white plate
Step-by-Step Guide

How to make Chocolate Modak

Preparation

1. Firstly collect and measure all the ingredients needed to make this sweet and set aside.

ingredients for chocolate modak on small bowls

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.

modak moulds

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.

crumbled mawa in a pan

4. Keep stirring on low heat for a minute.

stirring mawa 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.

melted mawa in the pan

6. Once the mawa has melted, then add 2 tablespoons of sugar to it. You can add less or more sugar according to taste.

sugar added to melted mawa

7. Mix and stir for a minute.

mixing sugar with mawa

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.

chocolate chips added to mawa mixture

9. You would see the chocolate chips melting. Keep stirring non-stop on low heat.

chocolate chips melting in the mawa sugar mixture

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.

chocolate modak mixture thickening

11. Sprinkle ⅛ teaspoon cardamom powder.

cardamom powder added to mixture

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.

stirring and cooking chocolate modak mixture in the pan

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.

cooked chocolate modak mixture transferred to a plate

14. Let the mixture cool slightly at room temperature.

chocolate modak mixture 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.

small balls formed from chocolate modak mixture

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.

chocolate mixture ball placed inside modak mould

17. Gently unmould and repeat the same method with the rest of the chocolate mixture.

chocolate mixture ball placed inside modak mould

18. Place the prepared chocolate modak over a plate lightly greased with some ghee or neutral-flavored oil.

chocolate modaks placed over a greased plate

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.

chocolate modak on a white tray garnished with rose petals

More Sweets for Ganesh Chaturthi Festival!

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chocolate mode on a white plate garnished crumbled pistachio and decorated with red rose petals

Chocolate Modak

Chocolate modak is an easy variation of modak made with 3 ingredients – chocolate, mawa (evaporated milk solids or khoya) and sugar. This recipe takes less than 30 minutes to make and is simple to make during festive seasons.
5 from 6 votes
Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Cuisine Indian
Course Desserts
Diet Vegetarian
Difficulty Level Moderate
Servings 6
Units

Ingredients

For chocolate modak

  • 1 cup crumbled mawa or grated mawa (khoya or evaporated milk solids)
  • cup chocolate chips – milk, sweet or semi sweet or dark chocolate
  • 2 tablespoons sugar or as required – I used organic raw sugar
  • teaspoon cardamom powder
  • 1 tablespoon oil or butter or ghee for greasing the moulds or as required

For garnish

  • 3 to 4 pistachios – chopped finely, optional
  • 5 to 6 rose petals – optional

Instructions
 

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.

Notes

  • 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)

Nutrition Facts
Chocolate Modak
Amount Per Serving
Calories 215 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 9mg3%
Sodium 113mg5%
Carbohydrates 16g5%
Sugar 6g7%
Protein 7g14%
Vitamin A 200IU4%
Vitamin C 0.4mg0%
Calcium 281mg28%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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This Chocolate Modak post from the blog archives first published in July 2016 has been republished and updated on 4 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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24 Comments

    1. I would recommend trying this recipe with mawa only. It can be made with milk powder or sweetened condensed milk, but this will require some testing and experimentation.

    1. Just add some water or milk and lightly heat up the mixture stirring often. It will soften.

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