Chocolate Modak Recipe
User Reviews
5
Chocolate Modak Recipe
Description
The Chocolate Modak Recipe uses softened mawa as a base ingredient, enhanced with chocolate chips and sugar to create a rich, fudgy mixture. The combination is gently cooked on low heat, which allows the chocolate to melt into the mawa without becoming chewy or dense. Cardamom powder adds a subtle aromatic flavor that complements the sweetness. Once the mixture thickens and gathers into a ball, it can be transferred and molded into small modaks.
This preparation method results in a soft and moist texture with a slight firmness that holds the shape when using modak moulds greased with ghee or oil. Garnishing with finely chopped pistachios provides a slight crunch, and rose petals add aromatic charm, making these treats suitable for festive occasions or dessert servings.
Although the notes are empty, care should be taken not to overcook the mixture to prevent it from becoming too dense or chewy. The recipe does not specify storage or serving instructions directly but implies shaping soon after preparation.
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 neutral cooking oil or butter or ghee for greasing the moulds or as required, generic cooking oil
For garnish
- 3 to 4 pistachio 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 9mg | 3% |
| Sodium | 113mg | 5% |
| Sugar | 6g | 12% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 281mg | 28% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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