Ganesh Chaturthi is a festival that fills our home with joy, prayer and that wonderful aroma of homemade sweets!
Offering modak to our beloved Bappa (Lord Ganesh) is a way of seeking his blessings.
While the OG classic steamed Ukdiche Modak, made with coconut and jaggery is forever loved, this Chocolate Modak adds a modern twist to this traditional delicacy.
Making these Cholocate Modak is very easy and best for beginners who want to make modak for the first time.
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About Chocolate Modak
What is Modak?
Modak is a popular Indian sweet dish made escpecially during Ganesh Chaturthi, a festival where Lord Ganesha is worshiped.
These are small dome-shaped treats often made using rice flour and stuffed with a delicious coconut & jaggery mixture.
Modak is believed to be Lord Ganeshaโs favourite sweet. This is a must-have during the Ganesh festival.
Itโs a symbol of devotion, love and joy!
Offering modak to Lord Ganesha is a way to seek his blessings for happiness and prosperity.
You will find many varieties of Modak made during the Ganesh Festival.
The traditional modak is the steamed one which is called โUkdiche Modakโ. Where the covering is made up of steamed rice flour and stuffing is made using grated coconut, jaggery and nutmeg.
In recent times, you will also find many modern variations of modaks made with chocolate, rose, and coconut which adds a fun twist to the classic mava modak.
No matter which variation you make, modak has and will always be a crowd-pleaser, bringing smiles to everyone.
Chocolate modak is one such modern take on the traditional modak made using creamy khoya (mava), cocoa powder and sugar.
Itโs a perfect way to add a new touch to the dish while still honouring the traditions.
The great thing about making Chocolate Modak is that it is super simple to make with just a few ingredients.
These are so easy to make, that you can make a batch of it in no time.
No doubt it is the most loved modak by kids and adults as well.
Recipe Video
ingredients
Khoya (Khawa/Mava) โ Khoya is the base ingredient in making this chocolate modak. It is a concentrated form of milk that provides richness and creamy texture to the modak.
We will use 1 cup of khoya which is approximately 250 grams to make this chocolate modak.
Cocoa Powder โ To give this chocolate modak the chocolate flavour we will use 2 tablespoons of cocoa powder.
Cocoa powder adds a deep, rich taste to this modak. It also gives a hint of bitterness which balances the sweetness perfectly.
Sugar โ To add sweetness to this delicious modak, we will need half a cup of sugar.
Also as cocoa powder is slightly bitter, do add the sugar as per your preference.
Milk Powder โ Adding milk powder enhances the richness of the modak without adding extra moisture to the mixture unlike milk.
Milk powder also gives a creamy texture. Adding milk powder is optional.
Cardamon Powder โ Cardamon a traditional Indian spice often used in Indian desserts adds warmth and aromatic flavour to this chocolate modak.
Nuts โ Pistachios are used for garnishing and add a crunchy texture to the soft modak. They also bring a nutty flavour that complements the richness of the chocolate and khoya. Plus, they add a pop of colour, making the modak visually appealing.
Ghee โ We will need just 1 teaspoon of ghee to make this chocolate modak.
Frequently Asked Questions
Can I use milk powder instead of khoya?
Yes, you can use milk powder. Mix it with some milk to form a dough-like consistency.
Can I skip adding cardamon powder?
Cardamon adds a lovely aroma, you may skip it or you may replace it with grated jaifal (nutmeg)
Can I make these Chocolate Modak in advance?
Absolutely! As mentioned, these modak stays good for 2-3 days at room temperature. Store it in an air-tight container.
Variations
Dark Chocolate Modak โ For a richer and deeper flavour of chocolate, you can use dark chocolate instead of cocoa powder.
Melt it in a double boiler and then add it to khoya.
Stuffed Chocolate Modak โ You can stuff the chocolate modak with chopped nuts and dried fruits.
Coconut Chocolate Modak โ For that more traditional flavour, you may add some desiccated coconut to the khoya mixture.
Serving Suggestions
Chocolate Modaks can be served as a prasad to Lord Ganesh.
You can also serve these modaks with a drizzle of chocolate sauce or sprinkled nuts.
Storage Options
This Chocolate Modak stays good for about 2-3 days. Store them in an air-tight container at room temperature.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Traditional Indian Dessert Recipes
Purnache Dinda (Sweet Wheat Dumpling), Narlachi Vadi (Coconut Barfi), Lal Bhoplyache Gharge (Sweet Pumpkin Puri), Policha Laddoo (Roti Ke Laddu), Dudhi Halwa (Lauki Halwa)
How to make Chocolate Modak
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Recipe Card
Chocolate Modak Recipe
Ingredientsย ย
- 250 grams Khoya (Khawa/Mava)
- 1/2 cup Sugar
- 2 tablespoons Cocoa Powder
- 1 tablespoon Milk Powder (optional)
- 1/2 teaspoon Cardamon Powder
- 3 tablespoons Pistachios (Any Nuts Of Your Choice)
- 1 teaspoon Ghee
Instructionsย
- Heat a teaspoon of ghee.
- Add khoya and saute till khoya softens.
- Add sugar. {Cocoa powder is slightly bitter in taste, so adjust accordingly as per your preference}.
- Mix well until sugar dissolves.
- Add cardamon powder, milk powder and mix well.
- Add cocoa powder. Cook this mixture on low flame till it thickens, stirring continously.
- Add 2 tablespoons of finely chopped pistachios. (you can use any nuts of your choice)
- Cook the modak mixture till it leaves the sides of the pan.
- Once done, transfer the modak mixture onto a plate to cool down.
- Once it cools a bit, apply some ghee on your palms & the modak mould.
- Take a small portion of the modak mixture and stuff it inside the mould.
- Close the modak mould. Remove excess dough from the sides and bottom.
- Open the mould and carefully take out the modak. Make the remaining modaks the same way.
- Once done, allow them to set for 15 minutes.
- Chocolate modaks are ready.
- Garnish with finely chopped pistachios.
- Delicious Chocolate Modaks are ready to serve.
