Chocolate Modak Recipe

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• 1 cup Mawa (– crumbled or grated mawa khoya or evaporated milk solids)
  Ingredient note

  Source: 1 cup Mawa (– crumbled or grated mawa khoya or evaporated milk solids)
• ⅓ cup chocolate chips (– milk, sweet or semi sweet or dark chocolate)
  Ingredient note

  Source: ⅓ cup chocolate chips (– milk, sweet or semi sweet or dark chocolate)
• 2 tablespoons sugar (or as required, I used organic raw sugar)
  Ingredient note

  Source: 2 tablespoons sugar (or as required, I used organic raw sugar)
• ⅛ teaspoon cardamom powder
  Ingredient note

  Source: ⅛ teaspoon cardamom powder
• 1 tablespoon oil (or butter or ghee for greasing the moulds or as required)
  Ingredient note

  Source: 1 tablespoon oil (or butter or ghee for greasing the moulds or as required)
• 4 each pistachios (– chopped finely, optional)
  Ingredient note

  Source: 3 to 4 pistachios (– chopped finely, optional); upper source range endpoint used for shopping.
• 6 each rose petals (– optional)
  Ingredient note

  Source: 5 to 6 rose petals (– optional); upper source range endpoint used for shopping.

1. Firstly measure and keep all the ingredients ready for the dish.
2. Grease the modak moulds with a bit of butter or ghee or oil. Place aside.
3. Heat a pan. Keep the heat to a low and add the crumbled or grated mawa.
4. Keep stirring on low heat for a minute. After 1 to 2 minutes the mawa would start melting.
5. When the mawa begins melting, add sugar in the mawa mixture and stir for a minute.
6. Quickly add chocolate chips.
7. You would see the chocolate chips melting. Keep stirring non-stop on low heat till all of the chocolate has melted and mixed evenly with the mawa mixture.
8. The mixture will start thickening. Continuously keep stirring.
9. Sprinkle cardamom powder.
10. Keep stirring on low heat until the mixture starts leaving the edges of the pan and comes together as a ball or lump of one cohesove mass. Do not overcook as then the texture will become chewy or dense.
11. Immediately transfer the mixture in another bowl or tray or plate.
12. Allow the mixture to cool slightly.
13. When the mixture is lightly hot or warm, take small portions and shape them into a neat ball between your palms.
14. Place a small ball in the greased modak mould.
15. Gently unmould and repeat the same with the rest of mixture.
16. Place the prepared chocolate modak over a lightly greased plate. You can grease the plate with ghee or a neutral flavored oil.
17. Garnish with rose petals, top with finely chopped pistachios or any nuts of your choice. Offer chocolate modak to Bhagwan Ganesha. They can also be refrigerated and then served later to your family as a sweet dessert.