Chocolate modak step-by-step recipe with photos.
About this recipe
Chocolate modak is a yummy take on this traditional modak and is very easy to make too. Made with real chocolate, this rich and decadent dessert will be loved by Bappa and kids equally. Traditional modakums have a filling in them; however, I have skipped them here. You may use any nuts of your choice if you would like to add a filling. If you do not have access to modak mould, you can shape them into a ball like a laddu. This modaka is ready in less than 30 minutes, making them perfect when you are busy with other festival preparations.
Modak is a traditional sweet similar to dumplings. According to Hindu mythology, it is considered the favourite dish of Lord Ganesha. It is usually made with rice flour or wheat flour and has a coconut and jaggery filling. I have earlier shared the recipe for traditional steamed modak, also known as ukadiche modak. In that recipe, I have provided all the tips to make modak perfectly as well.
Click here for my collection of over 40 Ganesh Chaturti recipes.
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 cooking 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: I use homemade ghee to make them.
Step by step instructions
Heat ghee in a thick bottom pan. Once the ghee melts, add milk and bring it to boil (step 1).
Add milk powder and cocoa powder. Mix well (steps 2,3).
Add sugar and let the sugar melt (step 4).
Add cooking chocolate and let it melt fully (step 5).
Keep stirring until the whole mixture comes together (6-8 minutes) like a dough (steps 6,7).
Transfer to a plate and let it cool for 5 minutes (step 8).
While the mixture is still warm, knead it for 2-3 minutes. Lightly grease the modak mould (step 9).
Add the chocolate mixture to the mould. Press it gently to seal the modak completely. Unmould the modak (steps 10,11,12).
Other modak recipes
Here are some other modak recipes for you to try during Ganesha Chaturthi.
Tips for making perfect chocolate modak
The measurements I have used in this recipe gives you 15 medium-sized modaks. The number of modaks you will get depends on the size of your modal mould. You may half or double the recipe as needed.
I use dark cooking 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 instruction below).
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.
This chocolate modak is:
- rich and decadent
- easy to make and suitable for beginners
- ready in no time
- perfect for Ganesh Chaturthi
- loved by Bappa and the kids
- ½ cup milk
- 1 tablespoon ghee plus 1 teaspoon to grease the modak mould
- 1½ cups milk powder
- 1 tablespoon cocoa powder
- ¼-½ cup sugar
- ½ cup cooking chocolate
- Heat ghee in a thick bottom pan
- Once the ghee melts, add milk and bring it to boil
- Add milk powder and cocoa powder. Mix well
- 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 dough
- It is ready when the mixture 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 mould
- Add the chocolate mixture in the mould
- Press it gently to seal the modak completely (see step by step pictures above)
- Unmould the modak
- Chocolate modak is ready
Click here to watch chocolate modak web story.