Chocolate Modak, How to make Chocolate Modak Recipe | Modak Recipes
Recipe type: Dessert, sweet
RecipeCuisine: Indian
Serves: 10-12
Easy Chocolate Modak recipe with stepwise instructions.
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 :)
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.
Recipe by Flavors of Mumbai at