Chocolate Modak is made with milk, sugar, almond flour, and cocoa powder. These decadent no-bake treats are perfect for Ganesh Chaturthi.
Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-modak/
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Prep Time = 5 minutes
Cook Time = 40 minutes
Total Time = 45 minutes
Category = Dessert
Cuisine = Indian
Serves = 10-12 modaks
Nutrition Info = 121 calories
Serving Size = 1
» For Chocolate Modak
- 2 cups whole or full-fat milk
- 1/2 cup sugar
- 1/3 cup + 1 tablespoon almond flour
- 2 tablespoons cocoa powder, I used Dutch processed
- 1 tablespoon ghee + for greasing the mold
- Few drops of vanilla extract
» How to Make Chocolate Modak
- Add milk to a large wide pot over medium heat. Stir it for a minute, then add 1/2 cup of sugar. Heat the milk on medium heat until the sugar has dissolved. Keep stirring regularly.
- Once the sugar has dissolved completely, switch the heat to medium-low. Let it cook until the milk has reduced by half and thickened, this would take about 10 minutes.
- Once the milk has been reduced, add almond flour and mix well until combined. Cook for 2-3 minutes. After that, add unsweetened cocoa powder to the pan and mix well until everything is combined.
- Now add vanilla extract and cook the chocolate mixture for about 5-6 minutes. Keep stirring consistently, so the chocolate mixture doesn?t burn and stick to the pan. Add 1 tablespoon of ghee and cook again until it becomes thick. First, the mixture would look like a thin brownie-like batter, and when it's cooked it will reach a thick consistency. Once it?s thick, remove it from heat.
- Transfer the mixture to a greased plate. Spread the mixture and allow the mixture to cool and thicken to room temperature. After that, freeze it for 10-15 minutes or refrigerate it until chilled.
- Grease your hands. Take a small portion of the mixture and roll between greased palms. Grease the modak mold. Place a small ball in the greased modak mold. Press it inside using your thumb or index finger.
- Remove the excess mixture from the bottom and sides and then gently demould. You have the modak shape, carefully place it on a plate.
- Similarly, make all the chocolate modaks and refrigerate them until chilled. This step will help them set. Once chilled, modaks are ready to serve. Arrange chocolate modak in a serving tray. These stay fresh for up to 1 week.
» How to make modak Without Mold
- Take a small portion of chocolate mixture and roll it into a ball using greased palms. Then pinch the top. After that, slit the edges with a knife or a toothpick to create a fluted dumpling look. You can check out the video recipe for more clear instructions.
- Stuffing - I have stuffed these modaks. But if you like, feel free to stuff them with chopped nuts, chocolate chips, chocolate nibs, or salted caramel.
- Garnish - I didn't garnish them, because they look pretty shiny and festive on their own. But if you wish, you can garnish them with rose petals, edible silver/golden leaves, or pistachios.
- Refrigerate - This chocolate mixture doesn't have much flour, so would be a little sticky and hard to shape if you use it at room temperature. I would suggest freezing the mixture for at least 10-15 before shaping modaks. If the mixture gets warm, freeze it again for a few minutes or until the mixture is chilled again. Also, keep the modaks refrigerated.