{"id":30393,"date":"2023-09-17T13:48:03","date_gmt":"2023-09-17T08:18:03","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=30393"},"modified":"2024-06-18T12:56:15","modified_gmt":"2024-06-18T07:26:15","slug":"the-best-chocolate-modak","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/the-best-chocolate-modak\/","title":{"rendered":"The Best Chocolate Modak"},"content":{"rendered":"\n

The easiest and most delicious chocolate modak recipe and the perfect last-minute <\/strong>modak for Ganesh Chaturthi, Diwali, or any other festival! It takes 5 ingredients and barely 20 minutes to make, plus it\u2019s a fun<\/strong> Indian sweet to cook and eat!<\/p>\n\n\n\n

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This chocolate modak recipe is a fusion of two of my favorite khoya dessert recipes: coconut mawa modak<\/a> and chocolate burfi,<\/a> both of which I made for the first time about two years ago. <\/p>\n\n\n\n

Any evidence of the Indian sweets was obliterated in minutes. With both being such a big hit<\/strong> with kids, friends, and family, I just had<\/em> to marry them! And right in time for a new Ganesh Chaturthi recipe.<\/p>\n\n\n\n

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<\/strong> modak recipe with no filling!<\/p>\n\n\n\n

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WHY TRY THIS CHOCOLATE MODAK RECIPE<\/strong><\/h2>\n\n\n\n

Short, quick, and convenient mawa modak recipe<\/p>\n\n\n\n

Modern (and tastier) twist to a classic mithai\u2014the very spirit of Indian festivals<\/p>\n\n\n\n

Extremely malleable: mix the modak dough with coconut, nuts, or any spices to flavor it to your taste.<\/p>\n\n\n\n

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HOW TO MAKE CHOCOLATE MODAK?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> Heat ghee in a thick-bottomed pan or khadai. Add grated khoya (mawa) and saut\u00e9 on medium heat till it softens and melts.<\/p>\n\n\n\n

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Step 2:<\/strong> 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.<\/p>\n\n\n\n

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Step 3:<\/strong> Remove the dough from the heat and stir in the cardamom powder and cocoa powder.<\/p>\n\n\n\n

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Step 4:<\/strong> Transfer to a wide bowl or plate and allow it to cool slightly.<\/p>\n\n\n\n

Step 5:<\/strong> Once it's cool enough to handle, knead it for barely 30 seconds into a smooth, pliable dough.<\/p>\n\n\n\n

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Step 6:<\/strong> Grease your hands and the modak mold lightly with ghee or oil. Fill the closed <\/em>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.)<\/p>\n\n\n\n

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Final Step:<\/strong> Garnish (optional) and serve the modak chocolates!<\/p>\n\n\n\n

NOTES ON CHOCOLATE MODAK INGREDIENTS<\/strong><\/h2>\n\n\n\n

Khoya<\/strong>: Homemade or store-bought<\/strong>, it\u2019s your call. Just remember to taste-test store-bought mawa. It should taste fresh, not sour. Bring it down to room temperature<\/strong> before you cook. The chocolate modak recipe comes together much faster that way. Khoya burns easily, so continuously <\/em><\/strong>stir<\/strong> the mixture while cooking.<\/p>\n\n\n\n

Sugar<\/strong>: I used powdered sugar. Caster sugar or jaggery<\/strong> 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.<\/p>\n\n\n\n

Cocoa powder<\/strong>: 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<\/strong> bar to give the flavor a deeper, decadent twist.<\/p>\n\n\n\n

Add-ins:<\/strong> Cardamom powder is optional; I just like it in my Indian sweet recipes. You can swap for rose water<\/strong> or very finely chopped nuts\u2014any kind you prefer. Desiccated coconut<\/strong> would be fantastic here. Mix it right at the end, and if the mixture is too thick, stir in some milk.<\/p>\n\n\n\n

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SERVE MODAK CHOCOLATE IN STYLE<\/strong><\/h2>\n\n\n\n

The best time to shape<\/strong> modak is when<\/strong> the dough is still warm <\/strong>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<\/a>. The touch of gold truly made the sweets festive.<\/p>\n\n\n\n

You can use edible silver leaf as well, or sprinkle some finely chopped pistachios or almonds on top.<\/p>\n\n\n\n

HOW LONG DOES HOMEMADE MODAK LAST?<\/strong><\/h2>\n\n\n\n

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<\/strong> them. They\u2019ll keep well for 5 to 6 days.<\/strong> Bring them to room temperature before serving.<\/p>\n\n\n\n

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MORE<\/strong> RECIPES FOR INDIAN DESSERTS YOU\u2019LL LOVE<\/strong><\/h2>\n\n\n