Chocolate Modaks

Chocolate Modak – are modak’s stuffed with regular stuffing but with addition of chocolate 🙂 …. Shravana has already started in India so decided to make this dessert. Chocolates are favorite of everyone so this modak would also be a favorite dessert. Hope Lord Ganesha would love chocolate modak’s too.

I have a fascination towards modak since I was a child. Could gobble 12 modaks in a row that much I love them. Similar stuffing goes in patoleo which is again my favorite. Gosh I got such sweet tooth and sweet cravings. When modak meets chocolate don’t ask who must have eaten them all 😉 its quite obvious me!

All the recipe stays the same except adding chocolates. So I have added less jaggery to balance the sweetness in the dish. If you are attempting to make modak for the first time you got to be patient. Once you have some experience you would master the art of making modak. You could shape them with your hand or use moulds which are more convenient for beginner’s.

They taste lovely, have a smooth texture outside and crumbly with a soft texture inside. You would have burst of flavors in your mouth when you take a bite. I bet kids would surely love this dessert and demand for more 😉

There are various kind of modak made in India during Ganesha Chaturthi like ukadiche modak, mava modak and fried modak. Also many other sweets like coconut ladoo, coconut barfi, karanji, kheer, boondi ladoo etc are made on this occasion.

Hot to make chocolate modak recipe step by step:

1. Take water in a vessel add few drops of oil and salt.

2. Boil until they start bubbling.

3. Add the rice flour and stir on a low flame for 30 secs.

4. Then switch off the gas and mix with a good thick spatula.

5. Now mix nicely. Cover with a lid for five mins.

6. Allow the dough to cool or you could knead the dough while it’s hot with gloves.

7. Just knead the dough and bind together.

8. Let the dough rest for 10-15 mins and come to room temperature. Just cover the dough with a damp cloth

9. In the meanwhile let’s make our filling. Heat a heavy bottomed pan add ghee to it and saute khus khus seed (poppy seed) and charoli for 40-60 secs.

10. Now add fresh grated coconut, grated chocolate, jaggery powder and salt. Keep stirring the mixture for 3-4 mins.

11. Jaggery along with the chocolate would melt, the mixture would leave nice aroma. Ensure you don’t overcook the mixture else the jaggery might harden or get stiff which is not good for your modak.

12. Lastly add cardamom and nutmeg powder. Mix all nicely. Switch off the gas don’t overcook the mixture.

13. Place some cold water with ice cubes. Apply water with your palm. Make lemon sized balls from the rice flour.

14. Flatten the balls with your palms gently giving round shape. Ensure that the discs are not too thick nor thin

15. Put little mixture of coconut-jaggery mixture over the center of round disc. Just see the disc has no cracks.

16. Now form pleats toward the edges or just get the edges together and close them towards the top. The modak should look like cone shape from the top. Alternatively you could grease the modak mould and shape them in the mould for more convenience. Then give shape with your four fingers. Be careful while making modak as it might break. So be gentle and make them lovingly it will shape well then. I have used the mould to shape for a less messy affair.

17. For the first timers just don’t bother about the shape so much. Now place the modaks on a steamer and steam for 12-13 mins. You will see that the texture has changed and it’s cooked. I don’t have a steamer so I filled one big vessel with water. Placed a slotted dish or vessel over the water. Then placed the dish filled with modaks. Covered with a lid.

18. Steam for 12-13 mins on medium heat. Alternatively you could steam modaks in a pressure cooker for 8-10 mins on low / medium heat without the whistle, vent and weight. Once done switch off the gas allow to cool then gently remove them. There could be a possibility the chocolate might ooze out from the modak’s that’s completely fine.

Serve your chocolate modak warm or chilled.

You could drizzle some hot chocolate sauce over them if you wish to 🙂

 Chocolate Modak recipe card below:

5.0 from 1 reviews

Chocolate Modak, How to make Chocolate Modak Recipe | Modak Recipes

 

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Easy Chocolate Modak recipe with stepwise instructions.

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert, sweet

RecipeCuisine: Indian

Serves: 10-12

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For modaks:

• 1 cup rice flour
• 2 cups of water
• few drops of oil
• 1 t/s salt

For Modak Stuffing:

• 1 tbsp. charoli
• 1 tsp poppy seed (khus khus)
• 1 cup fresh grated coconut (nariyal)
• 1 tbsp powdered or grated jaggery (I used organic jaggery powder)
• ¼th cup grated chocolate or choco chips
• 1 tbsp ghee / oil
• 1 t/s cardamom powder (elaichi
• 1 t/s nutmeg powder (optional)
• a pinch of salt

How to make the recipe?

1. Take water in a vessel add few drops of oil and salt.
2. Boil until they start bubbling.
3. Add the rice flour and stir on a low flame for 30 secs.
4. Then switch off the gas and mix with a good thick spatula.
5. Now mix nicely. Cover with a lid for five mins.
6. Allow the dough to cool or you could knead the dough while it's hot with gloves. Just knead the dough and bind together. Let the dough rest and come to room temperature. Just cover the dough with a damp cloth.
7. In the meanwhile let's make our filling. Heat a heavy bottomed pan add ghee to it and saute khus khus seed (poppy seed) and charoli for 40-60 secs.
8. Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 secs.
9. Now add fresh grated coconut, grated chocolate, jaggery powder and salt. Keep stirring the mixture for 3-4 mins.
10. Jaggery along with the chocolate would melt, the mixture would leave nice aroma. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your modaks.
11. Lastly add cardamom and nutmeg powder. Mix all nicely. Switch off the gas, don't overcook the mixture.
12. Place some cold water with icecubes. Apply water on your palm. Make lemon sized balls from the rice flour.
13. Flatten the balls with your palms gently giving round shape. Ensure that the discs are not too thick nor thin. Put a little mixture of coconut-jaggery mixture over the center of round disc. Just see the disc has no cracks.
14. Now form pleats toward the edges or just get the edges together and close them towards the top. The modak should look like cone shape from top.
15. Alternatively you could grease the modal mould and shape them in the mould for more convenience. Then give shape with your finger.
16. Be careful while shaping modaks as it might break. So be gentle and make them lovingly it will shape well then. I have used the mould to shape for lesser messy affair.
17. For the first timers just don't bother about the shape so much. Now place the modaks on a steamer and steam for 12-13 mins.
18. You will see that the texture has changed and it's cooked. I don't have a steamer so I filled one big vessel with water.
19. Placed a slotted dish or vessel over the water. Then place he dish filled with modaks. Covered with a lid. Steamed for 7-8 mins on medium heat.
20. Alternatively, you could steam modaks in a pressure cooker for 8-10 mins on low / medium heat without the whistle, vent and weight. Once done switch off the gas allow to cool and gently lift them. There could be a possibility the chocolate might ooze out from modak, that's completely fine.
21. Serve your chocolate modaks warm or chilled. You could drizzle some hot chocolate sauce over them if you wish to 🙂

Notes

1. Ensure you don't add too much water in the flour. In case, you add extra water not to worry add more rice flour.
2. If while shaping modaks you are facing problem apply water to your palm.
3. Also don't over fill the stuffing else it will ooze out from sides.
4. While making stuffing ensure the jaggery doesn't get dries too much.
5. If you are unable to bind the rice dough add few drops of oil but no too much.
6. If any point of time the modak cracks don't worry just patch with little dough.

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