Chocolate Modak – Soft, easy, chocolatey and delicious festive sweet made with khoya (Milk solids), cocoa powder, sugar, pistachios and cardamom. A super quick modak recipe for Ganesh Chaturthi!
What is chocolate modak?
Chocolate Modak is a delectable and innovative variation of the traditional Mawa Modak, which holds immense significance during Ganesh Chaturthi festival. Modaks are Indian sweet dumplings typically made during festivals like Ganesh Chaturthi. There are many variations of making modak such as Paneer Modak, Mango Modak, Rava Modak and Sesame Modak.
Chocolate modak is one of the easy and rich modak recipes that is made with mawa/khoya (dried milk solids), cocoa powder, sugar, cardamom, nuts and ghee. It can be prepared in no time with just a handful of ingredients. It is rich, delicious, creamy and, chocolatey.
Why you’ll love this recipe:
It is rich, creamy and irresistible!
Perfect for festive celebrations!
Can be easily made at home without any fancy ingredients!
All you need just 5-6 ingredients and 20 minutes to make!
Can be easily rolled into different shapes!
Khoya – It is also known as Mawa. Make sure you are using fresh and good quality unsweetened khoya as this is the base of the modak. I have used store-bought khoya here, you can also use homemade khoya.
Cocoa Powder – Use a high-quality unsweetened cocoa powder or cacoa powder to add the rich chocolate flavor.
Sugar – You can use white, brown or palm sugar in this recipe. You could also use jaggery but the taste and flavor will be completely different though.
Cardamom Powder – This is totally optional.
Ghee – Ghee is clarified butter and can be replaced with coconut oil.
Pistachios – I love the combination of chocolate and pistachios. You can also any of your favorite nuts. I have chopped them finely and added to it.
To enhance the texture, you can add loads of chopped almonds and cashews along with pistachios.
You can also add a little bit of vanilla extract or ground cinnamon for a different flavor profile.
You can stuff the modaks with nuts, nutella or gulkand while shaping them
Tips & Notes:
Make sure you are using fresh and high-quality mawa and cocoa powder to ensure a rich flavor.
¼ cup of sugar for every cup of mawa is just fine. If you want more sweetness, add more sugar.
Do NOT overcook the mawa mixture. Otherwise, the modaks will be chewy.
If there are any lumps in the cocoa powder, sift it before using.
These are perfect to make during Indian festivals such as Ganesh Chaturthi, Diwali and Rakhi.
Offer them to Lord Ganesha as prasad during Ganesh Chaturthi.
These can also be served as a sweet snack or dessert.
They stay fresh at room temperature for a day. If you want to store them for longer period of time, refrigerate them for up to 5 days.
Step by step instructions:
Heat ghee in a heavy-bottomed pan and add crumbled khoya or mawa.
Sauté on low-medium flame until soft and smooth.
Add sugar and keep stirring.
Continue stirring and cooking over a low-medium flame for about 5 minutes or until the mixture leaves the sides of the pan.
Turn off the flame and add cocoa powder, cardamom powder, chopped pistachios.
Mix everything until well combined. There should be no cocoa powder lumps.
Transfer it to a plate and let it cool down a bit.
Grease your hands with ghee and knead it into a smooth ball.
Grease a modak mould with a little bit of ghee to prevent modaks from sticking.
Take a small portion of the prepared chocolate mawa mixture and stuff it into the greased mould.
Close the mould and remove any excess mixture.
Press and push gently at the bottom.
Gently unmold the modaks and repeat the same process with the remaining mixture.
You can decorate the shaped modaks with edible silver foil or varq.
Serve and enjoy!
Few more ganesh chaturthi recipes:
- Paal Kozhukattai
- Sweet Undrallu
- Pasi Paruppu Sundal
- Kele Mulik
- Peanut Sundal
- Sweet Ammini Kozhukattai
- Pottukadalai Kozhukattai
How to make chocolate modak recipe video below:
- ½ Tablespoon Ghee
- 1 Cup Unsweetened Mawa / Khoya 200 grams
- ¼ Cup Sugar
- 2 Tablespoon Cocoa Powder
- ¼ Teaspoon Cardamom Powder (optional)
- ⅛ Cup Chopped Pistachios
- Heat ghee in a heavy-bottomed pan and add crumbled khoya or mawa.
- Sauté on low-medium flame until soft and smooth.
- Add sugar and keep stirring.
- Continue stirring and cooking over a low-medium flame for about 5 minutes or until the mixture leaves the sides of the pan.
- Turn off the flame and add cocoa powder, cardamom powder, chopped pistachios.
- Mix everything until well combined. There should be no cocoa powder lumps.
- Transfer it to a plate and let it cool down a bit.
- Grease your hands with ghee and knead it into a smooth ball.
- Grease a modak mould with a little bit of ghee to prevent modaks from sticking.
- Take a small portion of the prepared chocolate mawa mixture and stuff it into the greased mould.
- Close the mould and remove any excess mixture.
- Press and push gently at the bottom.
- Gently unmold the modaks and repeat the same process with the remaining mixture.
- You can decorate the shaped modaks with edible silver foil or varq.
- Serve and enjoy!
Nutrition values are estimates only.