By Suprita Mitter
September 2, 2024
Chocolate modak is a delightful twist on the traditional Indian sweet, combining the rich flavours of cocoa and khoya. These modaks are smooth, decadent, and perfect for festive occasions like Ganesh Chaturthi. A treat that brings together the sweetness of tradition with a modern chocolatey touch.
1 cup grated khoya (mawa) 1/2 cup powdered sugar 1/4 cup cocoa powder 1/4 cup dark chocolate, melted 1 tsp ghee 1/2 tsp cardamom powder Chopped nuts (optional, for filling)
Heat ghee in a non-stick pan. Add the grated khoya to the pan and sauté it for 2-3 minutes. Add the powdered sugar and mix well. Cook for another 2-3 minutes.
Lower the heat and add the cocoa powder, stirring continuously to avoid lumps. Pour in the melted dark chocolate and mix until the mixture becomes smooth and glossy.
Add the cardamom powder and mix well. Turn off the heat and let the mixture cool slightly.
Grease a modak mould lightly with ghee. Take a small portion of the chocolate mixture and press it into the mould.
If adding a filling, place a small amount of chopped nuts in the centre before closing the mould.
Gently unmould the modak and place it on a plate. Once all the modaks are shaped, refrigerate them for about 30 minutes to set.