A modak is a sweet dumpling popular in Maharashtra, India. It is Lord Gan犀利士
esh’s favourite sweet. This could make as offering to Lord Ganesh or serve as a sweet to family. Hence, I am combining it with my favourite chocolate. It is one of the modak varieties made with mawa, chocolate and sugar. This recipe is easy to make during festive occasions and can be prepare in less than 20 minutes. This recipe is exactly same as we make mawa modak. You can make modak in a few different ways using grated coconut, flour, biscuit crumbs, jaggery, cocoa powder or chocolate chips etc. These modak taste fabulous due to the use of mawa or khoya and chocolate. Many of us are very much fond of chocolates and to making chocolate modaks would become a wonderful festive gift for your loved ones. Kids would surely love these modaks.
Modak has different varieties and a lot more different types of modak such as mawa modak, Suji modak, ladoo modak, kaju modak, dry fruits modak and many more.
You can garnish them with finely chopped pistachios and rose petals but it is optional. I have used modak moulds but if you don’t have than you could also use chocolate moulds or you can shape them into modak or make small balls like Pedas and serve. I suggest to use small-medium size modak mould to make these modaks.
Enjoy this Ganesh Chaturthi with this yummy chocolate mawa modak. Learn how to make chocolate modak recipe at home with the detailed instructions below.
Chocolate Mawa Modak
Print RecipeIngredients
- 1 cup about 200 grams mawa (khoya) grated or crumbled
- ⅓ cup about 40 grams dark chocolate chopped (use good quality)
- 2 tablespoons about 20 grams powdered sugar
- 3-4 pistachios finely chopped (optional) for garnish
Instructions
- Heat a non-stick pan and add the crumbled or grated mawa.
- Continue stirring on low flame so that it does not stick and burns in the pan until the mawa starts melting or leaving ghee.
- Add chopped chocolate and mix well. Stir on low flame until the chocolate melts.
- The mixture will start thicken, then add powdered sugar as per your taste to enhance the sweetness. Stir for another half minute or so until the mixture starts leaving the edges of the pan. Do not overcook as then the modaks will become dense.
- The mixture will be formed a dough, let it cool completely.
- Once done. transfer the mixture in a bowl or plate.
- Make small balls from it and place it in the modak mould.
- Gently unmould it and repeat the same with the rest of the mixture.
- Place the modaks over a greased plate/thali. It helps not to stick to the plate.
- Garnish with finely chopped pistachios on top (optional).
- If you use modak mould, then grease with a bit of ghee, so that modak can come out easily.
- You can double the recipe to make large amount of modak.