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Chocolate Modak Recipe
Chocolate Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.
The texture of the modak is soft and slightly fudgey inside which makes it very enjoyable to eat. You can also use the chocolate mixture as stuffing inside steamed rice flour covering if you prefer that. You can make as per your preference. Do try and enjoy this easy chocolate modak.
[feast_advanced_jump_to]About Chocolate Modak
Chocolate Modak is an easy variation of traditional modak prepared during festive times. Instead of coconut jaggery filling, khoya is cooked with sugar and cocoa powder to create a chocolate mixture which is then shaped into modaks.
Milk chocolate added gives a rich chocolate flavour so do not miss it. When cooked in low flame the mixture becomes thick and starts leaving the sides of pan then shaped into small modak. You can add in chopped nuts for extra crunch.
The flavor is rich and chocolaty with mild creaminess from khoya. Cocoa powder gives deep color and slight bitterness which balances the sweetness. Little ghee is added for smooth texture and shine. Once cooled, the mixture becomes firm and easy to shape without breaking. It also holds the mould design well after cooling a bit.
You can press the mixture directly into modak mould or prepare rice flour dough and use chocolate khoya mixture as stuffing. This version is easy and quick to make, kids will love it as it tastes just like chocolate peda.
I usually prepare this fresh. It adds more variety to your festive sweets table. Using mould makes them look neat and festive. Do try this easy festive sweet and enjoy!
Similar Recipes
Chocolate Modak Video
Chocolate Modak Ingredients
- Khoya - I used khoya the base for this sweet. It gives creamy texture and richness, use fresh khoya for better result.
- Sugar - I added sugar for sweetness. You can adjust according to your taste preference.
- Cocoa powder - I used for chocolate flavour. It gives dark colour and slight bitterness which balance the sweetness nicely.
- Milk Chocolate - I added milk chocolate for extra richness and melt in the mouth texture. You can use chocolate chips also, it works same.
- Ghee - I added little ghee for smoothness and shine. It helps the mixture not stick too much to the pan.
How to make Chocolate Modak Step by Step
1.Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.
2.Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.
3.Mix it well and stir continuously until sugar dissolves completely.
4.Add 1 ½ tablespoon cocoa powder.
5.Mix it until it is evenly blended.
6.Add 1 ½ tablespoon milk chocolate.
6.Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.
7.Transfer to a plate and let it become warm.
8.Knead it once when it is warm.
9.Grease modak mould with ghee.
10.Pinch a small ball from the dough and add it to the modak mould.
11.Close and remove the extras. Fill the dough where there is gaps.
12.Gently open and remove.
13.Chocolate modak is ready!
14.Decorate with silver varak.
Enjoy it!
Expert Tips
- Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
- Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
- Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
- Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
- Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.
Serving and Storage
Serve Chocolate Modak as prasad during Ganesh Chaturthi or as festive sweet for family. It tastes good at room temperature itself. Store leftover in refrigerator in airtight box for up to 3 to 4 days. Before serving from fridge, keep outside for some time so it becomes soft again.
FAQS
1.Can I skip chocolate?
Yes you can skip chocolate if not available. But it gives more rich chocolate taste and flavour.
2.How can I make stuffed version?
Make the outer covering as mentioned here, add prepared chocolate stuffing and steam the modaks.
3.Why my mixture is very sticky, How long should I cook?
If the mixture is sticky, it may need little more cooking in low flame. Cook until it leaves the sides of pan properly.
4.Can I reduce sugar in this recipe?
Yes you can reduce sugar as milk chocolate also adds sweetness. Adjust based on your liking.
5.Can I prepare this in advance?
Yes you can prepare one or two days before and refrigerate. It stays good for few days when stored in fridge.
If you have any more questions about this Chocolate Modak do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chocolate Modak Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chocolate Modak Recipe
Ingredients
- 1 cup unsweetened khoya
- ¼ cup + 1 tablespoon sugar
- 1 ½ tablespoon cocoa powder
- 1 ½ tablespoon milk chocolate
- 1 teaspoon ghee
Instructions
- Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.
- Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.
- Mix it well and stir continuously until sugar dissolves completely.
- Add 1 ½ tablespoon cocoa powder.
- Mix it until it is evenly blended.
- Add 1 ½ tablespoon milk chocolate.
- Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.
- Transfer to a plate and let it become warm.
- Knead it once when it is warm.
- Grease modak mould with ghee.
- Pinch a small ball from the dough and add it to the modak mould.
- Close and remove the extras. Fill the dough where there is gaps.
- Gently open and remove.
- Chocolate modak is ready!
- Decorate with silver varak.
- Enjoy it!
Video
Notes
- Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
- Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
- Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
- Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
- Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.
Nutrition
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