Chocolate Modak is prepared with milk, sugar, almond flour, and cocoa powder. These decadent no-bake dessert dumplings are packed with delightful chocolate and caramel flavors and have a texture similar to Brazilian Truffles. Perfect for Ganesh Chaturthi!
Made with basic ingredients, this easy chocolate modak gets ready in under 45 minutes. This rich-tasting modak recipe doesn’t require mawa (dried milk solids) or milk powder.
Create desserts with hidden, unexpected fillings for a delightful surprise when your guests dig in.
Table of contents
Modak (sweet dumpling) is an essential prasad (offering) for Ganesh Chaturthi. Traditional modak is ukadiche modak or steamed rice flour dumplings filled with jaggery and coconut stuffing.
Making traditional modak is a little time taking, and you would definitely want some variety when you are offering modaks for 10 days. This chocolate modak is a delicious variation of traditional modak. They make a super quick and easy festive treat for Ganesh Chaturthi! If you love chocolate desserts then this is a must-try recipe to try during the Ganesh Chaturthi festival.
On this page, you will get a step-by-step picture and video recipe.
Other Ganesh Chaturthi recipes you might want to try are: Peanut Ladoo, Badam Ladoo, Motichoor Ladoo, and Besan ladoo.
About Chocolate Modak
Chocolate modak is a gratifying sweet treat made with milk, sugar, cocoa, almond flour, and ghee. They have profound chocolate and deep caramel flavor. This sweet dish comes together quickly and is loved by kids and grownups alike.
They make a wonderful prasad for Ganesh Chaturthi. Plus, they also make lovely desserts for any get-together or party.
Making them is very easy, just cook the ingredients in a pan and then chill the mixture. After that, shape the modaks, chill, and enjoy. It can’t get any easier than this, isn’t it?
If you love chocolate truffles, and chocolate fudge then you are surely going to love these tiny bite-sized treats.
There are numerous ways a chocolate modak can be made. You can make chocolate mawa modak which tastes like chocolate burfi. You can use oreo truffles as a base, or you can make this Brazilian truffles inspired modak. There are also chocolate modaks made with flour or real chocolate. I have tried all the different versions, but this particular chocolate modak which tastes like Brazilian truffles is loved by my family.
I added a splash of vanilla extract to the mixture, but you can also add freshly ground cardamom or ground cardamom for an aromatic touch.
You can make these modaks with or without mold. I have given the instructions in the recipe box on this page here.
This Chocolate Modak
✓ tastes rich & delicious
✓ can be made with or without mold
✓ makes a wonderful offering to Lord Ganesha
✓ is gluten-free and vegetarian
✓ is made of only a few basic ingredients
✓ can also be made vegan
Love modak recipes? Then you might also like these modak recipes: Dry Fruits Modak, and Coconut Rose Modak
Ingredients
This chocolate modak recipe uses 5 simple ingredients. These are:
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Milk – Milk created the base of this recipe. Any full-fat or full-cream milk would work for this recipe. Don’t use skim or non-fat milk.
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Sweetener – I have used 1/2 cup of white gruntled sugar here. You can adjust the amount of sugar according to your taste preference. You can also use crystal sugar. Avoid using brown sugar in this recipe as it might curdle the milk.
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Cocoa powder – Unsweetened cocoa powder is added for the chocolate flavor. I used Dutch-processed cocoa powder here, but you can use any of your favorite cocoa powder. You can also swap cocoa powder with Milk/dark chocolate or even chocolate chips.
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Almond flour – I have used fine almond flour to give this modak a slightly nutty taste. If you don’t have almond flour, then you can replace it with the same amount of milk powder.
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Ghee – I have added about 1 tbsp of ghee for an aromatic taste. Also, adding ghee helps the mixture hold its shape nicely. You can also add butter to this mixture.
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Vanilla extract – I added a few drops of vanilla extract to this mixture. You can also add almond extract or even sweet-smelling spices such as cardamom or cinnamon. A dash of rose water can also be added to this chocolate modak mixture.
How to make Chocolate Modak
Making Chocolate Modak is really easy. This is how it is made in 5 easy-to-follow steps.
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Step 1 – Add milk and sugar to the pan and cook on medium to low heat until the milk is reduced to half.
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Step 2 – After that, add almond flour and mix well until combined. After that, add cocoa powder, and vanilla extract and cook until it changes to a thick fudgy dough texture.
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Step 3 – Once the mixture is ready, remove it from heat. Transfer the chocolate modak mixture to a greased plate and let it cool at room temperature. After that, freeze it for 10-15 minutes or refrigerate it until chilled.
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Step 4 – Grease the modak mold with some ghee, melted butter, or neutral oil. Now, take a small portion of the chilled chocolate mixture and press it inside the mold using your thumb or index finger.
Trim off the excess mixture from the bottom and sides and then gently demould. You have the modak shape, place it on a plate and chill again and they are ready to serve.
For a full list of Easy Chocolate Modak recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Storage suggestions
This chocolate modak can be stored in an air-tight container in the refrigerator for up to 1 week. To store, place the modaks in a parchment paper lined air-tight container in the refrigerator for 1 week. Or freeze them for up to 2 months.
Serving Suggestion
Modak can be offered as a prasad (offering) to Lord Ganesha first and it is served to family and friends as a blessing of the lord. You can also serve it as an after-meal dessert at get-togethers or house parties.
Variation
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Chocolate Cranberry Modak – Add some finely chopped dried cranberries to the dough before shaping them into modaks.
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Chocolate Cinnamon Modak – To get sweet cinnamon-scented modak, add a dash of ground cinnamon to the mixture along with the cocoa powder.
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Chocolate Coffee Modak – Do you love coffee flavor in chocolate desserts? Then add 1/2 teaspoon of instant coffee powder with cocoa powder. The coffee will shine chocolate flavor in modaks.
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Stuffed Chocolate Modak – Fill modaks with any chopped nuts, dried fruits, chocolate, strawberry jam, or even gulkand.
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Chocolate Dry Fruits Modak – Add chopped or crushed dry fruits to the modak mixture before shaping modaks.
Tips, & tricks to make the best Chocolate Modak
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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.
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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.
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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.
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Always cook the milk and sugar on medium-low heat. Once the milk thickens, keep stirring often to avoid the mixture burning and sticking to the pan.
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If for some reason you are unable to shape into a modak after the mixture has cooled down, then simply add 1-2 tablespoons of almond flour or milk powder and chill the mixture again in the refrigerator or freezer and try again.
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This chocolate modak is made without condensed milk. But if you like to make it with condensed milk, then swap milk and sugar with 1 cup of sweetened condensed milk.
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Serve chilled – Make sure to serve these modaks chilled, they taste best when they are cold.
FAQ
Can I make chocolate modak recipe without mould?
Yes, surely you can do that. Making chocolate modak without mold is very very easy. Shape the mixture into balls or ladoos and then pinch the top. After that, slit the edges to create a fluted dumpling look. You can check out the video recipe for more clear instructions.
Can I make Chocolate Modak Vegan?
Making chocolate modak vegan is very easy. Swap full cream milk with thick coconut cream or milk, and replace ghee with coconut oil. The rest of the recipe will be the same. The addition of coconut milk to modak would have a similar taste to Peanut Butter Coconut Truffle.
How to make Chocolate Modak with Milk powder?
To make chocolate modak with mawa, cook the grated mawa with sugar until it comes together. After that, add cocoa powder or chocolate chips and cook until it becomes a smooth dough. Let the mixture cool completely at room temperature and mold into modaks.
Chocolate Modak (Step-by-step photo instructions)
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.
Recipe Card
Chocolate Modak [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 10-12 modaks |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 121 calories | 1 |
INGREDIENTS
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
INSTRUCTIONS:
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.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chocolate-modak/