This Chocolate Modak Recipe is a delightful twist on the traditional Indian sweet, perfect for festive occasions like Ganesh Chaturthi or any time you crave a chocolatey treat. These modaks are easy to make but look amazing. They have a soft, fudgy center and are covered in a glossy chocolate coating that will impress everyone.
Required Ingredients
- Chocolate Chips
- Condensed Milk
- Cream
- Khoya or Mawa
- Cocoa Powder
- Nuts (almonds, cashews, or pistachios, optional)
- Vanilla Extract
- Ghee
- Powdered Sugar (optional, for extra sweetness)
- Modak Moulds (optional)
Step By Step Instruction
Grab a microwave-safe bowl and mix chocolate chips with heavy cream. Warm it in the microwave in 30-second intervals. Remember to stir after each time until it’s smooth. You can also melt it gently in a pot over simmering water. Let it cool a bit.
Heat 1 tablespoon of ghee in a non-stick pan on low. Crumble in the khoya and stir until soft, about 2-3 minutes. Then, mix in the condensed milk, cocoa powder, and vanilla extract. Cook for 5-7 minutes, stirring, until it turns into a thick, dough-like mix.
Toss in some chopped nuts if you like, and stir them in. For extra sweetness, add powdered sugar. Take it off the heat and let it cool slightly.
Lightly grease modak moulds with ghee. Take a small bit of the khoya mix, roll it into a ball, and press it into the mould to shape. No moulds? Just shape it into balls or cones by hand. Do this for all the mixture.
Dip each modak into the melted chocolate to coat it fully. Use a spoon or fork to lift it out and place it on a parchment-lined tray. For a thicker layer, let it set and dip again. Pop the tray in the fridge for 30 minutes to harden. Once set, serve and store leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 40mg | 2% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 18g | – |
| Protein | 4g | 8% |
| Vitamin C | 0mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
| Potassium | 120mg | 3% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
These chocolate modaks are a fun new take on a classic Indian sweet. They mix tradition with pure chocolatey goodness, are super simple to make, and you can add your favorite nuts or chocolates. Everyone will love them! Whether you’re celebrating a festival or simply satisfying a sweet tooth, these modaks will bring joy to every bite!
Also Read: Bake Orange Modak Recipe ( Famous Ganesh Chaturthi Dish)
FAQ’S ( Frequently Asked Question )
Can We use dark chocolate instead of milk chocolate?
Yes, dark chocolate works Excellent for a richer, less sweet flavor. Use the same quantity as milk chocolate.
What if I don’t have modak moulds?
No problem! You can shape the modaks by hand into balls or small cones. They’ll taste just as delicious.
Can I skip the khoya?
Khoya gives the filling its creamy texture, but you can substitute it with ricotta cheese or a mixture of milk powder and cream, though the texture may vary slightly.
How long do these modaks last?
Stored in an airtight container in the refrigerator, they stay fresh for up to a week.
Chocolate Modak
Ingredients
Method
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave the chocolate in short 30-second bursts. Remember to take it out and stir it each time until it's melted and creamy. The stovetop method works too: use a bowl over a pot of hot water. Set aside to cool slightly.1 cup milk chocolate chips, 1/4 cup heavy cream
- In a non-stick pan, heat 1 tablespoon of ghee on low heat. Now add the crumbled khoya and cook for 2-3 minutes until soft. Follow that with the condensed milk, cocoa powder, and vanilla extract. Mix well and cook for 5-7 minutes, stirring continuously, until the mixture thickens and forms a soft dough-like consistency.1/2 cup condensed milk, 1 cup khoya, 2 tablespoons cocoa powder, 1 tablespoon ghee, 1 teaspoon vanilla extract
- If using nuts, fold them into the khoya mixture. If you prefer a sweeter filling, mix in the powdered sugar at this stage. Remove from heat and let it cool slightly.1/4 cup chopped nuts, 1/4 cup powdered sugar
- Grease modak moulds lightly with ghee. Take a small portion of the khoya mixture, roll it into a ball, and press it into the modak mould to shape. If you don’t have moulds, shape the mixture into small balls or cones by hand. Repeat for all modaks.Modak moulds
- Dip each modak into the melted chocolate, ensuring it’s fully coated. Use a spoon or fork to lift them out and place them on a parchment-lined tray. If you want a thicker coating, let the first layer set and dip again.
- Place the tray of modaks in the refrigerator for 30 minutes to allow the chocolate to harden.
- Once set, remove the modaks from the tray and serve. Keep extra food in a closed container in the refrigerator. You can eat it within a week.
Notes
- If you’re making this vegan, just use coconut milk instead of condensed milk, vegan chocolate, and coconut oil instead of ghee. Replace khoya with a vegan alternative like almond paste.
- Adjust the sweetness by adding more or less powdered sugar based on your preference.
- If the khoya mixture feels too sticky, let it cool slightly before shaping to make it easier to handle.
- Experiment with toppings like crushed nuts or sprinkles on the chocolate coating for extra flair.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.