Here is my simple 3-ingredient Chocolate Modak recipe that is easy to make and fun to share with everyone. I am using mini Modak molds to shape them but they can also be simply rolled in the palm of your hands and pressed to make delicious Peda.
Jump to:
Modak is a must-have during the 10-day Ganesha festival. Many of us offer sweets (Prasad or Naivedyam) like Laddu and Modak to Lord Ganesha. In the past, I have shared recipes for the traditional Maharashtrian Ukadiche Modak, Fried Modak, and Kesar Mawa Modak.
Super excited to share this quick chocolate Modak recipe using store-bought frozen Mawa (Khoya or Khoa), sugar, and cocoa powder. My kids look forward to these Modak every year, and they are also excited to help me make them.
What is Mawa
Mawa (Khoya or Khoa) is the key ingredient in this recipe as well as many other Indian sweets like Gulab Jamun, Peda, and Burfi. Mawa is made by simmering full-fat milk until all the liquid has evaporated and you are left with concentrated milk solids. Although you can make Mawa at home, it is a long time-consuming process.
I love the convenience of frozen mawa that is available in the frozen aisles of Indian grocery stores here in the US.
Ingredients
- Mawa - I highly recommend the Vadilal brand which has only two ingredients: milk and cream. Some brands have ingredients such as potassium sorbate, calcium chloride, potato starch, gum, etc. that are simply a NO.
- Sugar - granulated sugar from your pantry. Feel free to use other sweeteners such as Monkfruit in this recipe.
- Cocoa Powder - Use good quality cocoa powder for the best taste. If you can use the fancier ones such as Valrhona or Navitas go for it. I have tested this recipe using Cocoa Powder from Trader Joe's and Whole Foods brands and have loved them both. If you have Hershey or Nestle Cocoa powder, use it!
How to Make Chocolate Modak
- Grate the mawa and add to a wide nonstick frying pan. Cook on medium-low heat for 2 minutes or until the mawa starts to melt.
- Add sugar and mix well.
- Cook as the mixture starts to bubble and the fats start to separate.
- Continue cooking for a total of 8 to 10 minutes or until the mixture starts to leave the sides of the pan and starts to thicken.
- Turn the heat off and add the cocoa powder. Mix well. Take out the mixture in a bowl and allow to cool for 10 to 15 minutes.
- Lightly grease the Modak Mould. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould.
- Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould.
- Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess that is around the sides of the Modak shape using a small pointy spoon or a butter knife.
- Carefully take out the Modak on a serving plate. Continue to shape Modak with the remaining dough.
Storing
These Chocolate Modak can be made ahead. make-ahead dessert. They can stay well at room temperature upto 2 days. I recommend refrigerating them for upto 2 weeks in an airtight container. Before serving bring them to room temperature by simply keeping them out on the counter for an hour.
How to Make Chocolate Peda
- If you do not have a Modak Mould, simply shape the dough like Pedas. Take a tablespoon of dough and roll it on the palm of your hands to make a round ball. Gently press the ball to form a thick disc.
- Using the back of a clean highlighter make an indent in the middle of the Peda.
- Garnish the Peda with sliced nuts if you like.
Tips for Best Chocolate Modak
- Use good quality Mawa. Although, I am this recipe uses frozen Mawa, make sure to check the date on it so it's fresh.
- Thaw the Mawa as per the package instructions. Do not microwave it on high heat.
- Do not overcook the dough, this way the Modak (or Peda) will not become chewy.
- Add the cocoa powder after you have turned off the heat and immediately take out the mixture in a bowl to prevent the cocoa powder from burning.
More Indian Dessert Recipes
Recipe
Chocolate Modak
Equipment
Ingredients
- 12 oz mawa (341 grams) Thawed. I highly recommend the Vadilal brand, please see notes.
- ½ cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon ghee optional
Instructions
- Grate the mawa and add to a wide nonstick frying pan. Cook on medium-low heat for 2 minutes or until the mawa starts to melt.
- Add sugar and mix well. Cook as the mixture starts to bubble and the fats start to separate. Continue cooking for a total of 8 to 10 minutes or until the mixture starts to leave the sides of the pan and starts to thicken. Turn the heat off and add the cocoa powder. Mix well.
- Take out the mixture in a bowl and allow to cool for 10 to 15 minutes.
- Lightly grease the Modak Mould with ghee. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould. Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould.
- Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess that is around the sides of the Modak shape using a small pointy spoon or a butter knife.
- Carefully take out the Modak on a serving plate. Continue to shape Modak with the remaining dough.
How to Make Chocolate Peda
- If you do not have a Modak Mould, simply shape the dough like Pedas. Take a tablespoon of dough and roll it on the palm of your hands to make a round ball. Gently press the ball to form a thick disc.
- Using the back of a clean highlighter make an indent in the middle of the Peda.
- Garnish the peda with sliced nuts if you like.
Video
Notes
- Mawa - Frozen Mawa is readily available in the freezer aisle at Indian grocery stores. Make sure to buy one with no additives. The Vadilal brand has the best Mawa with only milk and cream as ingredients. It has a grainy texture and can be easily crumbled by hand after it has been thawed. Make sure to check the date on the package for freshness.
- Thaw the Mawa as per the package instructions. Do not microwave it on high heat.
- Do not overcook the dough, this way the Modak (or Peda) will not become chewy.
- Add the cocoa powder after you have turned off the heat and immediately take out the mixture in a bowl to prevent the cocoa powder from burning.
Leave a Reply