Chocolate Modak is an easy modak recipe to make for Ganesh Chaturthi! This variety of modak is a variation of traditional steamed Ukadiche modak and can be made in less than 30 mins using just 3 ingredients mawa (khoya, evaporated milk solids), cocoa powder, and sugar. They are rich, sweet, creamy, and chocolate-flavored making them an excellent treat to share during the festive season.
Here is how to make Chocolate Modak at home, with and without modak mold.
Ganesh Chaturthi is just around the corner and if you are looking to try something new and different this year than the traditional Ukadiche modak, try these Homemade Chocolate Modak.
They are quick, easy and so delicious with that chocolate flavor, needless to say, kids' favorite!
You can also try these other modak recipes for Ganpati Bappa - Fried Modak, and Kesar Modak
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This Chocolate Mawa Modak is
- Rich and chocolate flavored
- Quick, easy and delicious
- Requires just 3-5 ingredients
- Ready in less than 30 mins
- Melt in mouth treat
Modak is a popular Maharashtrian sweet dumpling made during the Ganesh Chaturthi Festival as an offering to Lord Ganesha as it is his favorite food.
This Chocolate modak is a variation of the traditional modak which is usually steamed or fried and filled with coconut jaggery filling.
Chocolate modak is made with 3 main ingredients mawa (also known as khoya), cocoa powder, and sugar, flavored with cardamom and enriched with nuts.
There are many types of chocolate modak depending on ingredients used like biscuit crumbs, flour, chocolate, but I find the combination of mawa and cocoa tastes best. It tastes just like the modak peda you get in the sweet shops in India.
This chocolate mawa modak is really easy to make and comes together in less than 30 mins including cooking and shaping.
It makes a great treat to share with friends and family during the festive season since it is chocolate flavored and kids love it!
Without further ado, let's see how to make this chocolate modak at home.
Recipe Ingredients
Mawa - It is dried evaporated milk solids and also known as Khoya (khoa). I'm using storebought frozen mawa that I thawed and then grated. Check the frozen aisle of your Indian grocery stores, usually, it is stored next to paneer.
Sweetener - I have used white granulated sugar but you can also use brown sugar.
Cocoa Powder - I am using unsweetened cocoa powder. Use good quality cocoa powder. Alternately you can also use semi-sweet chocolate chips.
Nuts - I've used chopped cashews and pistachios. These are optional but I like the crunch they provide to the otherwise soft and creamy modak. You can use nuts of your choice.
Flavor - For added flavor and warmth, some cardamom powder. Little goes a long way.
Molds - I've used the modak molds which are easily available in India and online or in any Indian store during the festive season. But if you cant find these simply shape your sweet round like peda or shape you like. It doesn't alter the taste.
You will also need some ghee for greasing your hands and molds.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
Make chocolate mawa mixture
1 - Heat a pan on medium-low heat. Add grated mawa and sugar to it.
2 - Using a spatula, stir continuously until the mixture begins to melt. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts.
3 - Stir in the cocoa powder and cardamom powder. Mix until well combined.
4 - Keep stirring for another 5 mins or until the mixture thickens, leaves the pan, and comes together like a dough not sticking to the pan anymore. It will also ooze some fat which you see as the shine on it. This indicates the mixture is ready. Do not overcook as that makes this mixture chewy and dense.
Another way to test is to take a small portion between your thumb and index finger roll it into a ball. If you are able to that indicates the mixture is ready!
5 - Turn off the heat and add the chopped nuts. Continue stirring for another 5 mins to cool the mixture further. Leaving it as is can cause the mixture to burn.
6 - Take it off the heat and keep stirring for another 2-3 more mins or until it's lukewarm. You can also transfer it to another plate to cool, I leave mine in the pan and stir occasionally.
7 - While the mixture cools, grease the modak molds with ghee.
8 - Divide the mixture into 21-23 portions roughly.
Make chocolate modak
9 - Take one portion and roll it between your palms with gentle pressure to smoothen it out. It will turn smooth and shiny. Make it slightly oblong to fit the mold size.
10 - Add this smooth ball to the mold. Similarly, fill all the remaining slots of the mold. (mine had 4).
11- Close the mold, remove excess dough from the bottom and sides. Press at the bottom open end of the mold to ensure the filling is well packed.
12 - Open the mold. Remove any access dough surrounding the modak using a knife or by hand and carefully take the modak out!
Place them on a clean plate and keep repeating until you are done with all the dough. Allow them to sit for 10 mins or so and Chocolate Modak is ready!
Serving and Storage
Arrange Chocolate Modak on a serving tray and garnish with more rose petals and nuts. Offer them to Lord Ganesh first and then enjoy these with friends and family as prasad (Lord Ganesha's blessings) or dessert!
This modak can be stored in an air-tight container at room temperature for 3-4 days, up to two weeks in a refrigerator, or for 2 months in the freezer. Thaw and microwave slightly before serving.
Recipe Tips
For frozen mawa, thaw and allow it to come to room temperature before cooking. Heating up frozen mawa can lend a bitter taste. Always use a good quality mawa.
Use a nonstick pan for this as it makes cooking with mawa easier. Also, use a silicone spatula which provides flexibility to mix the mixture like you are kneading it to make it smooth.
Preferably use smaller molds for that bite-sized modak.
Mold the modak while the mixture is still warm. Make the chocolate mawa mixture smooth before molding for that clean smooth finished look.
This modak will be shiny and soft at the beginning and turn matt and firm (not hard) as they set. They should be firm to touch but still soft, creamy in taste.
This recipe can be easily halved or doubled. Adjust sugar to taste.
Frequently Asked Questions
Yes, simply shape the mixture while it's still warm into a round shape like peda or any shape you like.
Overcooking the chocolate mawa mixture will result in hard dense modak. Cook just until the mixture leaves the pan and comes together into a smooth dough. Test by rolling the dough into a ball. If it does, the mixture is ready. Keep string after turning the heat off to avoid overcooking.
If the modak is not holding its shape that means the mixture needs to be cooked more. Cook for a couple of more minutes and test a small portion by rolling it into a ball. If it holds its shape that indicates the mixture is ready!
Chocolate modak tastes best with mawa but if you are unable to find it, either make mawa at home from scratch or use my milk peda recipe that uses milk powder and condensed milk (milkmaid) to make modak.
More Ganesh Chaturthi Recipes
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Recipe Card
Chocolate Modak
Equipment
Ingredients
- 2 cups mawa (Khoya)grated, using frozen, thawed
- ½ cup sugar adjust to taste
- ¼ teaspoon cardamom powder
- 2 tablespoons cocoa powder
- 10 cashews roughly chopped
- 10 pistachios roughly chopped
- 1 teaspoon ghee to grease the molds
Instructions
Make chocolate mawa mixture
- Heat a pan on medium-low heat. Add grated mawa and sugar to it.
- Using a spatula, stir continuously until the mixture begins to melt. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts.
- Stir in the cocoa powder and cardamom powder. Mix until well combined.
- Keep stirring for another 5 mins or until the mixture thickens, leaves the pan, and comes together like a dough not sticking to the pan anymore. It will also ooze some fat which you see as the shine on it. This indicates the mixture is ready. Another way to test is to take a small portion between your thumb and index finger and try to roll it into a ball.
- Turn off the heat and add the chopped nuts. Do not overcook as that makes this mixture chewy and dense.
- Continue stirring for another 5 mins to cool the mixture further. Leaving it as is can cause the mixture to burn.
- Take it off the heat and keep stirring for another 2-3 more mins or until it's lukewarm. You can also transfer it to another plate to cool, I leave mine in the pan and stir occasionally.
- While the mixture cools slightly, grease the modak molds with ghee. Divide the mixture into 21-23 portions roughly.
Make chocolate modak
- Take one portion and roll it between your palms with gentle pressure to smoothen it out. It will turn smooth and shiny. Make it slightly oblong to fit the mold size.
- Add this smooth ball to the mold. Similarly, fill all the remaining slots of the mold. (mine had 4).
- Close the mold, remove excess dough from the bottom and sides. Press at the bottom open end of the mold to ensure the filling is well packed.
- Open the mold. Remove any access dough surrounding the modak using a knife or by hand and carefully take the modak out!
- Place them on a clean plate and keep repeating until you are done with all the dough. Allow them to set for 10 mins or so and Chocolate Modak is ready!
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