Chocolate Modak is a simple sweet made with khoya, cocoa powder and sugar as main ingredients. It is mostly prepared during festive occasions as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home.
The texture is soft and slightly fudgy inside which makes it very enjoyable to eat. You can also use the chocolate mixture as stuffing inside steamed rice flour covering if you prefer that style. Making both versions at home is also possible since everyone may like it differently.
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About Chocolate Modak
Chocolate Modak is an easy variation of traditional modak prepared during festive times. Instead of coconut jaggery filling, khoya is cooked with sugar and cocoa powder to create a chocolate mixture.
Choco chips are added which melts and blends well into it. When cooked in low flame the mixture becomes thick and starts leaving the sides of pan then shaped into small modak.
The flavor is rich and chocolaty with mild creaminess from khoya. Cocoa powder gives deep color and slight bitterness which balance the sweetness. Little ghee is added for smooth texture and shine. Once cooled, the mixture becomes firm and easy to shape without breaking. It also holds the mould design well after cooling.
You can press the mixture directly into modak mould or prepare rice flour dough and use chocolate as stuffing. The stuffed version is steamed and has soft outer layer with chocolate inside. Both taste good but texture differs slightly and choice depends on preference.
I usually prepare this fresh. It adds more variety to your festive sweets table. Using mould makes them look neat and festive. Do try this easy festive sweet and enjoy!
Chocolate Modak Ingredients
- Khoya - I used khoya the base for this sweet. It gives creamy texture and richness, use fresh khoya for better result.
- Sugar - I added sugar for sweetness. You can adjust according to your taste preference.
- Cocoa powder - I used for chocolate flavour. It gives dark colour and slight bitterness which balance the sweetness nicely.
- Dark choco chips - I added these for extra richness and melt in the mouth texture. You can use cooking chocolate bar also, it works same.
- Ghee - I added little ghee for smoothness and shine. It help the mixture not stick too much in the pan.
- Rice flour / Idiyappam flour - I have used this for outer covering in stuffed version. It gives soft steamed layer outside.
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How to make Chocolate Modak Step by Step
1.In a pan - add khoya and sugar.
2.Cook in low flame until khoya starts to melt and is goey. Now add coco powder.
3.Add choco chips and mix well. The chocolate will start to melt.
4.The entire mixture will become goey as in the pic, keep stirring and cook in low flame. Add ghee.
5.The mixture will thicken and start to leave the sides of the pan. Keep stirring.
6.At one stage it will be less sticky and come together as a mass. You can even check by rolling a ball, it will be very hot so be careful. Set aside to cool down. After cooling down for 10-15 minutes the mixture will become thick as shown in the picture.
7.Grease the mould well with ghee. Take a small lemon sized ball and fill the modak mould. You can either push it from the bottom hole or stuff both the sides like this.
8.Close press well, remove the extras and carefully open and demold. Repeat the same with the remaining mixture and make chocolate modaks. You can serve the chocolate modaks as such or use the below method.
9.Add salt to rice flour, mix it. Boil water until it bubbles up add it to rice flour.
10.Mix with a ladle, once it starts to come together, Set aside for few minutes until it is warm enough to handle with hand.Now bring everything together to form a smooth dough without any cracks. If you want you can add few drops of oil if it sticks.
11.Grease your palms with oil first. Now take a lemon sized ball and flatten it in your palms, place stuffing on it bring the edges to the center and seal it to form modak shape. You can do using a mould too.Steam cook for 7-10 minutes or until the modaks are cooked, you can see a shiny outer layer.Check here for detailed video showing how to shape modak.
Serve warm.
Expert Tips
- Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom.
- Keep stirring - I stir well so mixture does not stick. Once it leaves sides and comes together, switch off immediately.
- Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
- Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
- Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.
Serving and Storage
Serve Chocolate Modak as prasad during Ganesh Chaturthi or as festive sweet for family. It tastes good at room temperature itself. Store leftover in refrigerator in airtight box for up to 3 to 4 days. Before serving from fridge, keep outside for some time so it becomes soft again.
FAQS
1.Can I skip choco chips?
Yes you can skip choco chips if not available. But it gives more rich chocolate taste.
2.Can I make only stuffed version?
Yes you can use full mixture as stuffing and steam cook. Outer layer will turn shiny when cooked.
3.Why my mixture is very sticky?
It may need little more cooking in low flame. Cook until it leaves the sides of pan properly.
4.Can I reduce sugar in this recipe?
Yes you can reduce sugar as choco chips also adds sweetness. Adjust based on your liking.
5.Can I prepare this in advance?
Yes you can prepare one or two days before and refrigerate. It stays good for few days when stored properly.
If you have any more questions about this Chocolate Modak do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chocolate Modak? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chocolate Modak
Ingredients
For the outer covering:
- ½ cup rice flour / idiyappam flour
- salt to taste
- water as needed
Instructions
- In a pan - add khoya and sugar.
- Cook in low flame until khoya starts to melt and is gooey. Now add coco powder.
- Add choco chips and mix well. The chocolate will start to melt.
- The entire mixture will become gooey as in the pic, keep stirring and cook in low flame. Add ghee.
- The mixture will thicken and start to leave the sides of the pan. Keep stirring.
- At one stage it will be less sticky and come together as a mass. You can even check by rolling a ball, it will be very hot so be careful. Set aside to cool down.
- After cooling down for 10-15mins the mixture will become thick.
- Grease the mould well with ghee. Take a small lemon sized ball and fill the modak mould. You can either push it from the bottom hole or stuff both the sides like this.
- Close press well, remove the extras and carefully open and demould. Repeat the same with the remaining mixture and make chocolate modaks.
For making chocolate modak as stuffing:
- Take flour in a mixing bowl - add salt to it. Mix well with a ladle. Boil water until it bubbles up, switch off then add it to rice flour.
- Mix with a ladle, once it starts to come together, Set aside for few mins until it is warm enough to handle with hand. Now bring everything together to form a smooth dough without any cracks.
- Grease your palms with oil first. Now take a lemon sized ball and flatten it in your palms, place stuffing bring the edges to the center and seal it to form modak shape. You can do using a mould too.
- Steam cook for 7-10 mins or until the modaks are cooked, you can see a shiny outer layer. Enjoy Chocolate Modak!
Notes
- I made half and half of chocolate modaks and used the other half for stuffing.Actually I loved the stuffed one and mittu loved the chocolate modaks more.
- This chocolate modak keeps well for 3-4 days if refrigerated.
- Use good quality cooking chocolate and coco powder which is the main flavour for this chocolate modak.I have used choco chips here, you can even use bar cooking chocolate.
Hari Chandana
Those are gorgeous! 🙂
Jayashree
Bookmarked, thanks for illustrative clicks
Mamta
Mam i tried these modaks but i think I have done something wrong. It has become too hard after I have made the shapes. Any suggestions how can i make it soft now.
Sharmilee J
If khoya is overcooked it becomes hard. Add few drops hot milk, knead well and then start shaping it. If you feel hard after shaping you need to collapse it, add milk and then reshape. Hope this helps!