Chocolate modak recipe for ganesh chaturthi. Steamed modak with coconut jaggery stuffing are very commonly made during ganesh chaturthi festival. This chocolate modak is one of the modak varieties made with mawa/ khoya, sugar and cocoa. Rich tasting, delicious with deep flavors of chocolate make these an excellent treat for the festive season.
Chocolate modak can be made in a few different ways using biscuit crumbs, flour, chocolate etc. I had tried a few earlier but loved this using mawa & cocoa for its deep chocolate flavor. Due to the use of milk solids or mawa / khoya, these chocolate modak taste fabulous. These also make a wonderful festive gift to your loved ones.
I suggest using a small to medium modak mould to make these. I used a very big mould, so got very big chocolate modak.
How to make chocolate modak
1. Grate or crumble mawa or khoya. Use mawa that has come to room temperature. Do not heat up mawa that is very cold from the freezer, this may lend bitter taste.
2. Add sugar. If you have brown sugar, use it. It enhances the flavor of chocolate / cocoa.
3. Mix together and begin to melt on a low heat.
4. Keep stirring consistently. If you have used white sugar the color of your mixture will be white.
5. When the mawa and sugar begins to melt, the entire mixture turns gooey. Add 1 tsp ghee at this moment. This is to prevent the mixture from sticking up to the pan.
6. Continue stirring and cooking.
7. The mixture thickens and leaves the sides of the pan. At this stage you can also check by taking little mixture and roiling to a ball. It will be very hot be careful. Then add cocoa in 2 batches. Stir well to prevent lumps.
8. Switch off the stove.
9. Cool it a bit. This takes some time to cool down.
10. When the mixture is warm to slightly hot, grease your palm and knead it well for about 2 minutes. This helps to make the mixture smooth and glossy.
11. Grease the mould and stuff in small portions of this mixture. You can also stuff some nuts or chocolate chips in the center.
12. Remove from mould.
Arrange chocolate modak in a serving tray. These keep good at room temperature for 2 to 3 days.
Chocolate modak recipe
Ingredients (US cup = 240ml )
- 3 ½ cups mawa grated, about 320 grams
- 1 cup sugar (+ 2tbsp sugar optional)(brown sugar tastes best)
- 2 ½ tbsp cocoa powder (use good quality)
- 1 tbsp ghee or any fats for greasing
- Grate mawa. Grease your pan and begin to heat mawa and sugar on a low to medium flame. Both begin to melt and the mixture turns gooey.
- Keep stirring and continue to cook until the mixture thickens. This may take about 5 to 8 mins depending on the thickness of your pan and the intensity of the flame.
- Add 1 tsp ghee and stir well. You will begin to see the mixture leaving the sides of the pan.
- Add cocoa powder and stir very well until both are combined.
- Switch off the heat and transfer to a plate. Cool this completely.
- When the mixture is warm begin to knead it until it turns glossy and uniform. This take just about 2 mins or even lesser. The mixture at this stage should not be sticky and must hold shape well.
making chocolate modak
- Grease the mold with ghee and stuff a generous amount of the mixture to the mould. Press it very well and open the mould.
- Remove the chocolate modak and place it on a plate.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes