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Chocolate Modak Recipe
Sanjeev Vekariya

Chocolate Modak

Chocolate Modak is a modern twist on a traditional Indian sweet, blending rich khoya filling with a smooth chocolate coating. Perfect for festivals or indulgence, it’s fudgy, sweet, and easy to make!
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Prep Time 15 minutes
Cook Time 10 minutes
Cool Time 30 minutes
Total Time 55 minutes
Servings: 12 Modaks
Course: Dessert
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup milk chocolate chips or dark chocolate, if preferred
  • 1/2 cup condensed milk
  • 1/4 cup heavy cream
  • 1 cup khoya milk solids or mawa, crumbled
  • 2 tablespoons cocoa powder unsweetened
  • 1/4 cup chopped nuts almonds, cashews, or pistachios, optional
  • 1 teaspoon vanilla extract
  • 1 tablespoon ghee clarified butter
  • 1/4 cup powdered sugar optional, for extra sweetness
  • Modak moulds optional, for shaping

Method
 

Step 1: Melt the Chocolate
  1. 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
    Melt the Chocolate Step
Step 2: Prepare the Filling
  1. 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
    Prepare the Filling Step
Step 3: Add Nuts (Optional)
  1. 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
    Add Nuts Step
Step 4: Shape the Modaks
  1. 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
    Shape the Modaks Step
Step 5: Coat with Chocolate
  1. 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.
    Coat with Chocolate Step
Step 6: Chill and Set
  1. Place the tray of modaks in the refrigerator for 30 minutes to allow the chocolate to harden.
    Chill and Set Step
Step 7: Serve Modaks
  1. 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.
    Serve Chocolate Modaks Step

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.