Everything About Chocolate Modak

 

Modak prepared with cocoa, mawa/khoya (evaporated milk solids), and sugar is a simple and delightful treat. This dish is easy to make over the holidays and takes less than 30 minutes to prepare. Mawa Modak's recipe is quite similar to this one. Try this meal during the celebration of Ganesh Chaturthi.

How To Create A Chocolate Modak

Begin by gathering and weighing all the items you will need to prepare this dessert. Butter, ghee, or oil with no discernible taste should be used to coat the modak mould before baking. Remove from sight. Molds like these may be purchased at any kitchen supply store or online.

In A Saucepan, Combine Mawa And Chocolate

Prepare a pan by heating it. Add 1 cup of grated and crumbled mawa to the simmering pot. Keep swirling for a minute on low heat. The mawa began to melt after about a minute or two. The amount of time it takes to cook the mawa relies on the effectiveness of the mawa, the thickness of the pan, and the heat.

Add two teaspoons of sugar to the melted mawa. You may adjust the amount of sugar to your preference. For a few seconds, mix and whisk the ingredients together. Immediately after that, add 13 cups of chocolate chips. Make sure the chocolate chips you use are of high quality. I used milk chocolate chips from Callebaut Belgium in this recipe. You may use whatever kind of chocolate chip, from milk to dark.

Semisweet, milk and even dark chocolate may be used in baking and cuisine. Use the finely ground chocolate in the recipe after chopping it up and measuring it out. Before you begin cooking the mawa, make sure your chocolate is ready. Looking closely, you could see the chocolate bits starting to melt. On low heat, constantly whisk the mixture. Thickening would begin to occur in the combination. 

When all chocolate has dissolved and is equally distributed throughout the mawa mixture, continue to stir on low heat indefinitely. 1/8 teaspoon cardamom powder should be sprinkled on the dough. On low heat, keep swirling until the mixture comes together like a single lump or ball with one cohesive mass, and then remove the pan from the heat.

Please take a little amount of the mixture on a spoon and form it into a ball for testing. It's going to be hot, so be careful. The mixture is ready when it forms into a nice, clean ball. However, consider that overcooking might result in a thick, chewy, or hard texture.

Immediately transfer the mixture to another basin, plate, or tray once you notice that it has formed a cohesive mass. Before serving it, please wait for the mixture to cool down a little bit at room temperature.

Chocolate Modaks May Be Made At Home

Roll the mixture into balls between your hands and store in an airtight container. When you're ready to form the balls, the cocoa mixture will be warm to the touch. Indent the modak mould with a tiny ball.

To construct another modak, remove the additional section that doesn't fit within the mould and save it for later. Gently remove the chocolate mixture from the mould and repeat the process with the remaining chocolate mixture.

Spread the easy chocolate modak out on the dish using ghee and neutral-flavoured oil. Top with coarsely sliced pistachios or almonds and garnish with rose petals—Beg Ganesha for his blessing. Alternatively, you may store them in the refrigerator and offer them to the family as just a sweet treat later on.

Any leftovers may be stored in the refrigerator for up to 5 days. If you're going to serve them cold or cooled, do so.


Location: India

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