Chocolate modak recipe – A fusion modak for Lord Ganpati made with cocoa powder, cadbury chocolate and milk powder (dry mawa or khoya) base. Milk, milk powder, cocoa powder, powdered sugar, cadbury chocolate bar and chopped dry fruits (dry nuts) are the secret ingredients for making this chocolaty flavours modak recipe. Without using mawa or milk solids or even condensed milk and dark chocolate, this chocolate modak makes it tastes awesome. Today we will learn how to make chocolate modak at home with and without mould, guided with step-by-step pictures.
This chocolate modak is totally different from the traditional steamed or ukadiche modak recipe. But kept the ukadiche modak coconut stuffing idea in my mind, I stuffed this chocolate modak with roughly chopped dry fruits. This lifts the taste of this sweet twice, even you may skip this portion if you don’t like dry nuts in your modak. It is a very simple and easy-to-make modak recipe with easily available ingredients at your home.
Modak or modakam has different varieties, apart from steamed ones, people make a lot more different types of modak. Such as Mawa modak, Suji modak, Coconut modak, Ladoo modak, Kaju modak, Dry fruits modak and many more.
Enjoy this Ganesh Chaturthi with this super soft yummy milk powder chocolate modak, and Please let me know your valuable feedback after making this chocolate modak at home. Just by writing down the feedback in the comment section below. Even you can share any unique madak making ideas if you have, I will surely publish that recipe in my blog post with your name.
You may also try my special ukadiche modak or steamed modak recipe
Ganesh Chaturthi special ukadiche modak recipe
Happy Ganesh Chaturthi to all of you, may the blessings of Ganesha bring good luck to you and your family.
How to make chocolate modak step by step (with pictures)
Making dough
- First, take 1+1/2 cup pre-boiled milk (at room temperature) in a pan. Then mix the chocolate or cocoa powder with it.
- Stir it till the chocolate or cocoa powder completely melt down into the milk.
- Then place the mixture to the low heat and add powdered sugar to it. Stir it nicely.
- After cooking the mixture for a few minutes, add milk powder to it in 2-3 batches in the mix. Continuous stirring is required to make it lump-free.
- After continuous stirring on a low flame, the mixture will reach a thick consistency. Then add the small cadbury chocolate bar to it.
- When the chocolate completely melts down into the mixture, make it thick by continuous stirring. As shown in the pic. Don’t forget to stir it after every few seconds, as chances are there to stick to the bottom.
- After some time the mixture will start to leave the bottom and the sidewall of the pan. As shown in the pic.
- When the mixture completely leaves the pan and comes to the middle of the pan like dough. Then turn off the heat.
- Chocolated dough is ready, place the dough on a plate that was nicely greased with ghee.
- Now let it completely cool down. In the meantime, chop the almonds and cashew nuts, and keep it in a bowl.
How to shape it with mould
- When the chocolate dough cools down, to shape up the modak, first, take the mould (plastic or steel mould) and greased its inner wall with ghee.
- First, grease your palms and make a small ball from the dough. Put it on one side of the mould.
- Then close the mould tightly and remove the excess part of the dough, coming out through the sides of mold.
- Now grease your pointer finger, turn the mould upside down and make a hole through the bottom of the modaks. As shown in the picture.
Stuff chocolate modak with dry fruit
- First, make sure, modak’s cover must not be too thin. Then remove the extra part which was coming out of the side of the mould.
- Then take some chopped nuts, and stuff the modak with it.
- Now, little press the nuts down and cover the bottom portion with a little amount of dough. After that press its bottom by your pam to make it flat.
- Then gently remove it from the mould and keep it on a plate greased with ghee.
Making without mould (by hand)
- Even if you don’t have any mould, then shape up this modak with your hand.
- Take a lemon size ball from the chocolate dough, then fill the chopped nuts in the middle of the dough. As shown in the picture below.
- Then roll it by hand just how to make coconut laddoo and lastly shape this modak like a cone. As shown in the picture below.
- Continue the same process of making modak until the mixture is not finished.
- After making this chocolate modak keep it in an airtight container for offering it to Ganpati Bappa to this Ganesh Chaturthi.
Chocolate modak recipe | How to make chocolate modak recipe
Course: Indian sweets, Festival sweetsCuisine: Marathi, IndianDifficulty: Easy25
servings15
minutes35
minutes300
kcal50
minutesChocolate modak is a fusion modak for Lord Ganpati made with cocoa powder, cadbury chocolate and milk powder (dry mawa or khoya) base. Milk, milk powder, cocoa powder, powdered sugar, cadbury chocolate bar and chopped dry fruits (dry nuts) are the secret ingredients for making this chocolaty flavours modak recipe.
Ingredients of chocolate modak
1+1/2 cup of milk
1+1/2 cup milk powder
40 gms or 6-7 tbsp cocoa powder
60 gms Cadbury chocolate bar
1/2 cup powdered sugar
20-25 almond and cashew nuts (roughly chopped)
2 tsp ghee
1 cup = 250 ml
Method
- Making chocolate flavoured dough
- Take 1 & 1/2 cups of pre-boiled milk (at room temperature) in a pan.
- Add 40 gms or 6-7 tbsp of cocoa powder to it. Mix it continuously to make it lump-free.
- Once the cocoa powder is nicely mixed with the milk, turn on the heat to its minimum.
- 2-3 mins cook the mix, then add 1/2 cup powdered sugar to it, and let the sugar melt down.
- Once the sugar completely melts down, add 1 & 1/2 cups of milk powder to it in 2-3 batches.
- After adding each batch, mix it nicely so that the lump should not form in this mix.
- When the mixture will be in little thick consistency, then add the cadbury chocolate bar to it.
- Let the chocolates completely melt down, and cook them by stirring them continuously to get them thicker.
- After a certain period of time, the mixture will be thicker and start to leave the pan.
- Now stir it continuously till the mixture totally leave the bottom and sides of the pan.
- Let the entire mixture come together in the middle of the pan or turn into a dough. Then turn off the heat.
- Place the mixture on a plate, the plate should be nicely greased with ghee.
- Let the dough gets cool down.
- In the meantime, roughly chop almond and cashew nuts and keep them in a bowl.
- How to shape it with mould
- When the dough cools down, shape up the modak, first, grease the mould (plastic/steel mould) with little ghee.
- Then greased your palms, take a small portion of chocolate dough, and keep it on one side of the mould.
- Close the mould and remove the excess amount of dough, which comes out of the mould.
- Then grease your pointer finger, turn the mould upside down and make a hole through its bottom.
- Make sure, the cover of the modak must not too thin, again remove the extra part coming out of the mould.
- Take some chopped nuts, and use them as filling or stuffing.
- Slightly press the nuts down and cover the bottom with a little portion of the dough.
- Make the bottom flat by little pressing it down with your palm.
- Gently remove it from the mould and keep it on a plate greased with ghee.
- Repeat the process to make all the modak until the mixture is not finished.
- Making without mould (by hand)
- Even if you don’t have any mould, then shape up this modak with your hand.
- Take a lemon size ball from the chocolate dough, then fill the chopped nuts in the middle of the dough.
- Then roll it by hand just how to make coconut laddoo and lastly shape this modak like a cone.
- Continue the same process of making modak until the mixture is not finished.
- After making this chocolate modak keep it in an airtight container for offering it to Ganpati Bappa to this Ganesh Chaturthi.
Notes
- Continuous stirring is very important for making the dough. As chocolate has a tendency to get bitter in taste if unattended.
- Even you can add more or less sugar as per your requirement.
- You can store it in an airtight container for at least 1 week.
Based on 2 Review(s)