Easy To Prepare Indian Sweet: Chocolate Modak

 

For any festival be it Ganesh Chaturthi or any other festival, modak is the traditional festival treat. The preparation of authentic modak, which involves steaming and is made with rice flour and filled with jaggery, necessitates a great deal of skill and work. If you're concerned about the time and searching for a quick and easy festive treat, try delicious and easy Chocolate Modak.

These Chocolate Modak are quite simple to create, and who doesn't enjoy chocolate? Everybody like incorporating chocolate into sweets, such as in this chocolate Sandesh, and it goes perfectly with this modak.

These can be served as prasad or as a celebratory treat. They're quick and easy to prepare, and everybody loves them.

For this dish, you only need three things!

Mawa: The foundation of this dish is mawa, commonly known as khoya. Mawa is a milk solid that is often utilized in Indian sweets. Unsweetened mawa was utilized in this recipe. You can prepare mawa at a house if you have the duration, but it requires a very long time to prepare from the base.

Cocoa Powder: Unsweetened cocoa powder can be used to give the dish a chocolate taste. If you prefer, you may use chocolate peel or chocolate chips.

Sugar: You'll need powdered white sugar to flavour these modaks. You can taste the sweetener and modify the amount as needed. Although half cup of sugar is utilized in this recipe, 100 grammes of sugar is utilised.

Ghee is not necessary; you may omit it, but the one tsp ensures that the mixture does not clump together. These chocolate modaks can also be stuffed with cashews and chocolate shards, but that is entirely voluntary.

Instructions in Detail

1- In a medium saucepan, melt one tsp ghee. After that, insert the mawa into the skillet.

2- Cook the mawa for two min in a skillet.

3- Finally, incorporate the sweetener and stir thoroughly.

4- The sweetener will instantly dissolve.

5- While the mixture is heating on a low flame, keep stirring it. After around five min, the mixture will start to bubble.

6- Incorporate the cocoa powder; if desired, sift it beforehand. Drizzle a pinch of cardamom powder on top.

7- Mix everything until it's completely smooth.

8- Continue to simmer the mixture over low flame. Whenever it begins to come together and releases the edges of the pan, it's ready. It must not be a solid block and must have the appearance of hot lava. If you grab a tiny amount of this combination and simply roll it into a ball, you must be capable of doing so. On a gentle heat, it will end up taking approximately Thirteen to Fourteen minutes to get to this point. If you overheat the modak at this stage, it will become chewy.

9- Move the mixture to a dish lined with parchment paper and set aside to chill.

10- When the modak mould is cool enough to touch, coat it with ghee. Utilizing your index finger, push a little quantity of the mixture into the mould. Put a handful of chocolate pieces and almonds in the mixture, bind it, roll it out, and then press it into the mould.

11- Carefully open the mould and discard any extra dough from the edges; the dough would now be in the form of a modak.

12. If the form isn't ideal when you remove the modak from the mould, squeeze the top with your thumb and index finger to end up making it pointed.


Location: India

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