Chocolate Modak is an easy recipe to make for Ganesh Chaturthi that can be made in less than 30 mins using just 3 ingredients mawa (evaporated milk solids, khoya), cocoa powder, and sugar. This modak is rich, sweet, creamy, and chocolate-flavored making them an excellent treat to share during the festive season.
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!
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.Smaller modak molds work better for this recipe and result in that bite-sized modak.Mold the modak while the mixture is still lukewarm. Make the chocolate mawa mixture smooth before molding for that clean smooth finished look. To make chocolate modak without mold, simply shape the mixture while it's still warm into a round shape like peda or any shape you like.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.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.