Add Preferred SourceIndulge in the rich and decadent taste of chocolate with this delicious chocolate modak recipe. Made with real chocolate, this dessert is easy to make, perfect for beginners, and ready in no time.
It's a festive treat that's ideal for Ganesh Chaturthi, loved by both Bappa and kids.
Why you will love this recipe?
- Rich and Decadent: I use real chocolate to make them, which makes them rich and indulgent, perfect for satisfying any sweet cravings.
- Quick and Convenient: This modak recipe is easy to make with simple ingredients. It is ready in less than 30 minutes, making it perfect for busy festival preparations.
- Perfect for Ganesh Chaturthi: These modaks are a perfect fit for the Hindu festival of Ganesh Chaturthi, where modak is traditionally served as an offering to Lord Ganesha.
Ingredients
Milk powder and milk: They form the base of the modak. Use full-fat milk and milk powder to make this modaka.
Chocolate: I have used dark chocolate here. I also add cocoa powder to enhance the chocolate flavour.
Sugar: I use raw sugar to make the cashew modakum; however, plain sugar can also be used.
Ghee: You can use either ghee or coconut oil in this recipe.
Step-by-step instructions
Step 1: Heat ghee in a thick bottom pan. Once the ghee melts, add milk and bring it to a boil (image 1).
Step 2: Add milk powder and cocoa powder. Mix well (images 2 and 3).
Step 3: Add sugar and let the sugar melt (image 4).
Step 4: Add cooking chocolate and let it melt fully (images 5 and 6).
Step 5: Keep stirring until the whole mixture comes together (6-8 minutes) like a dough (images 6 and 7). Transfer to a plate and let it cool for 5 minutes (image 8).
Step 6: While the mixture is still warm, knead it for 2-3 minutes. Lightly grease the modak mould (image 9).
Step 7: Add the chocolate mixture to the mold. Press it gently to seal the modak completely. Unmold the modak (images 10, 11, and 12).
Expert Tips
The measurements I have used in this recipe will give you 15 medium-sized modaks. The number of modaks you will get depends on the size of your modal mold. You may half or double the recipe as needed.
I use dark chocolate here. However, you may replace it with a regular chocolate bar, too. You can also use a mix of dark, milk, and white chocolate.
Use ¼ to ½ cup sugar, depending on your preference. Also, if you are using milk chocolate, adjust the amount of sugar accordingly.
The chocolate modakum is ready to be shaped when the whole mixture comes together and begins to leave the sides of the pan. To check, take a small portion of the mixture and roll it. It should easily come together to form a ball (see step-by-step instructions).
Knead the chocolate mixture while it is still warm. This will smoothen the mixture and also give a shiny gloss to the modak.
Grease your hands with a little ghee before shaping the modak to avoid the mixture sticking to your hands. Also, make sure you grease the modak mold before using it.
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Recipe card
Chocolate Modak
Ingredients
- ½ cup milk
- 1 tablespoon ghee plus 1 teaspoon to grease the modak mold (use store-bought or homemade ghee)
- 1½ cups milk powder
- 1 tablespoon cocoa powder
- ¼-½ cup sugar
- ½ cup dark chocolate
Instructions
Make the chocolate mixture:
- Place a heavy bottom pan on medium heat and add one tablespoon of ghee.
- Once the ghee melts, add the milk and bring it to a boil.
- Add milk powder and cocoa powder. Mix well to incorporate them.
- Add sugar and let it melt. Add cooking chocolate and let it melt fully.
- Mix well making sure there are no lumps.
- Keep stirring until the whole mixture comes together (6-8 minutes) like a soft dough.
- The mixture is ready when it begins to release from the sides of the pan.
- Transfer to a plate and let it cool for 5 minutes. While the mixture is still warm, knead it for 2-3 minutes.
Shaping the modak:
- Lightly grease the modak mold and close it.
- Add the chocolate mixture to the mold cavity. Press it gently to seal the modak completely.
- Carefully unmold the chocolate modak.
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