The easiest and most delicious chocolate modak recipe and the perfect last-minute modak for Ganesh Chaturthi, Diwali, or any other festival! It takes 5 ingredients and barely 20 minutes to make, plus it’s a fun Indian sweet to cook and eat!
Any evidence of the Indian sweets was obliterated in minutes. With both being such a big hit with kids, friends, and family, I just had to marry them! And right in time for a new Ganesh Chaturthi recipe.
For the uninitiated, modak is a sweet dumpling popular in India, typically made with rice flour. It traditionally has a filling. My version is an easy modak recipe with no filling!
WHY TRY THIS CHOCOLATE MODAK RECIPE
Short, quick and convenient mawa modak recipe
Modern (and tastier) twist to a classic mithai—the very spirit of Indian festivals
Extremely malleable: mix the modak dough with coconut, nuts, or any spices to flavor it to your taste.
HOW TO MAKE CHOCOLATE MODAK?
Step 1: Heat ghee in a thick-bottomed pan or khadai. Add grated khoya (mawa) and sauté on medium heat till it softens and melts.
Step 2: Mix in sugar. Reduce the heat to low and continue cooking till the sugar melts and the mixture comes together and forms a smooth lightly caramelized dough. It should no longer stick to the sides of the pan. Takes 5 to 6 minutes.
Step 3: Remove the dough from the heat and stir in the cardamom powder and cocoa powder.
Step 4: Transfer to a wide bowl or plate and allow it to cool slightly.
Step 5: Once it's cool enough to handle, knead it for barely 30 seconds into a smooth, pliable dough.
Step 6: Grease your hands and the modak mold lightly with ghee or oil. Fill the closed mold with a ball of chocolate modak dough from the open bottom. Pack and press tightly. Hold for 10 seconds, and then open the mold. (Watch the modak recipe video.)
Final Step: Garnish (optional) and serve the modak chocolates!
NOTES ON CHOCOLATE MODAK INGREDIENTS
Khoya: Homemade or store-bought, it’s your call. Just remember to taste-test store-bought mawa. It should taste fresh, not sour. Bring it down to room temperature before you cook. The chocolate modak recipe comes together much faster that way. Khoya burns easily, so continuously stir the mixture while cooking.
Sugar: I used powdered sugar. Caster sugar or jaggery will work too. However, with jaggery powder, the taste and hue will be deliciously stronger and browner because the mixture of the chocolate modak will be more caramelized.
Cocoa powder: Sift it before you add it to remove lumps. Want to turn the recipe into modak chocolates? Add mini chocolate chips or a chopped chocolate bar to give the flavor a deeper, decadent twist.
Add-ins: Cardamom powder is optional; I just like it in my Indian sweet recipes. You can swap for rose water or very finely chopped nuts—any kind you prefer. Desiccated coconut would be fantastic here. Mix it right at the end, and if the mixture is too thick, stir in some milk.
SERVE MODAK CHOCOLATE IN STYLE
The best time to shape modak is when the dough is still warm and can hold its shape. Once I finished molding, I decorated them with edible gold leaf (vark). I got the stunning idea from the incredible blogger Blend With Spices. The touch of gold truly made the sweets festive.
You can use edible silver leaf as well, or sprinkle some finely chopped pistachios or almonds on top.
HOW LONG DOES HOMEMADE MODAK LAST?
In my home? Not even 2 days. The recipe was universally loved, and the chocolate modaks disappeared faster than I could blink. If you have leftovers, refrigerate them. They’ll keep well for 5 to 6 days. Bring them to room temperature before serving.
RECIPES FOR INDIAN DESSERTS YOU’LL LOVE
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this chocolate modak recipe as much as we do!
The Best Chocolate Modak
- 1.5 tsp Ghee
- 2 1/3 cup / 300 gms Khoya /mawa, grated
- 1/2 cup / 60 gms Powdered sugar
- 1 tbsp Cocoa powder
- 1.5 tsp Cardamom powder Optional
- Heat ghee in a thick-bottomed pan or kadai.
- Add the grated khoya/mawa and cook on low heat until it softens and starts melting. This will take about 5 minutes.
- Add the powdered sugar and cook on low heat, stirring continuously until the mixture is thick and smooth.
- When this mixture is lightly caramelized and starts leaving the sides of the pan, take it off the heat.
- Mix in the cocoa powder and cardamom powder.
- Transfer this mixture to a plate or a wide bowl to cool.
- Once it's cool enough to handle, knead it lightly for 30 seconds.
- Take your modak mold and lightly grease it with ghee.
- Break a tablespoon-sized piece of the mawa mixture and make a ball. Place it into the closed mold using the gap at the bottom. Press it very well.
- Open the mold, gently remove the modak, and place it on your serving platter. Repeat with rest of the mixture.
- Decorate with gold or silver foil if you wish. Serve and enjoy!