Chocolate Modak is an easy Indian sweet made with chocolate, mawa or khoya, and sugar. Mawa, sugar, and chocolate are cooked until thick, cooled slightly, and shaped in a modak mold. Ready in under 30 minutes, it makes a quick sweet for Ganesh Chaturthi and other festive occasions.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 15 minutes
  • Total time: 17 minutes
  • Yield: 6
  • Category: Desserts
  • Cuisine: Indian

Ingredients

  • 1 cup Mawa (– crumbled or grated mawa (khoya or evaporated milk solids))
  • ⅓ cup chocolate chips (– milk, sweet or semi sweet or dark chocolate)
  • 2 tablespoons sugar (or as required, I used organic raw sugar)
  • ⅛ teaspoon cardamom powder
  • 1 tablespoon oil (or butter or ghee for greasing the moulds or as required)
  • 3 to 4 pistachios (– chopped finely, optional)
  • 5 to 6 rose petals (– optional)

Method

Making Chocolate & Mawa Mixture

  1. Firstly measure and keep all the ingredients ready for the dish.
  2. Grease the modak moulds with a bit of butter or ghee or oil. Place aside.
  3. Heat a pan. Keep the heat to a low and add the crumbled or grated mawa.
  4. Keep stirring on low heat for a minute. After 1 to 2 minutes the mawa would start melting.
  5. When the mawa begins melting, add sugar in the mawa mixture and stir for a minute.
  6. Quickly add chocolate chips.
  7. You would see the chocolate chips melting. Keep stirring non-stop on low heat till all of the chocolate has melted and mixed evenly with the mawa mixture.
  8. The mixture will start thickening. Continuously keep stirring.
  9. Sprinkle cardamom powder.
  10. Keep stirring on low heat until the mixture starts leaving the edges of the pan and comes together as a ball or lump of one cohesove mass. Do not overcook as then the texture will become chewy or dense.
  11. Immediately transfer the mixture in another bowl or tray or plate.
  12. Allow the mixture to cool slightly.

Making Chocolate Modak

  1. When the mixture is lightly hot or warm, take small portions and shape them into a neat ball between your palms.
  2. Place a small ball in the greased modak mould.
  3. Gently unmould and repeat the same with the rest of mixture.
  4. Place the prepared chocolate modak over a lightly greased plate. You can grease the plate with ghee or a neutral flavored oil.
  5. Garnish with rose petals, top with finely chopped pistachios or any nuts of your choice. Offer chocolate modak to Bhagwan Ganesha. They can also be refrigerated and then served later to your family as a sweet dessert.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.