Chocolate Modak Recipe
Chocolate Modak is an easy Indian sweet made with chocolate, mawa or khoya, and sugar. Mawa, sugar, and chocolate are cooked until thick, cooled slightly, and shaped in a modak mold. Ready in under 30 minutes, it makes a quick sweet for Ganesh Chaturthi and other festive occasions.
Servings: 6
Calories: 215kcal
Ingredients
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
For Garnish
- 3 to 4 pistachios – chopped finely, optional
- 5 to 6 rose petals – optional
Instructions
Making Chocolate & 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.
Making 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
- You can use sweet, semi-sweet, dark or milk chocolate. If using dark chocolate, then increase the quantity of sugar, if you prefer.
- Instead of chocolate chips, you can use good quality of cooking or baking chocolate. Preferably use couverture chocolate.
- The sugar can be adjusted according to your preferences. This Chocolate Modak is sweet but for more sweetness, you can add more sugar.
- Use good quality fresh mawa. Don’t use mawa that has become stale or rancid. The mawa should not taste bitter.
- However, if you are making it for Bhagwan Ganesha, then don’t taste any ingredient. Try to source the fresh ingredients from a reliable shop or store. Also maintain purity, cleanliness and prayerfulness while making the dish.
- This recipe of Chocolate Modak can easily be doubled or tripled to make for more servings.
Nutrition
Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 113mg | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 0.4mg | Calcium: 281mg | Iron: 0.1mg
