Chocolate Modak Recipe

Hey there, ready to embark on a sweet adventure? Let’s dive into the world of chocolate heaven with these irresistible cocoa-infused modaks that blend all my favorite things: rich chocolate, a hint of exotic cardamom, and the crunch of nuts—all wrapped up in one delightful bite!

I adore making Chocolate Modak, as it combines rich cocoa with the creamy goodness of milk powder and condensed milk. I love adding a hint of cardamom to enhance the flavor, and the addition of nuts provides a delightful crunch.

These ingredients make a delicious, energy-packed treat.

Chocolate Modak Recipe Ingredients

• Milk Powder: Rich in calcium and protein, adds creaminess.
• Cocoa Powder: Provides antioxidants, deepens chocolatey flavor.
• Condensed Milk: Sweetens the modak, adds richness and moisture.
• Ghee: Adds richness, enhances flavor with healthy fats.
• Cardamom Powder: Aromatic spice, gives a warm, sweet aroma.
• Chopped Nuts: Adds crunch, boosts protein, and healthy fats.
• Grated Coconut: Offers fiber and texture, subtly sweet.

Chocolate Modak Recipe Ingredient Quantities

• 1 cup milk powder
• 1/2 cup cocoa powder
• 1/2 cup condensed milk
• 1/4 cup milk
• 2 tablespoons ghee
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews, or pistachios)
• 1/4 cup grated coconut (optional)
• Modak mold

How to Make this Chocolate Modak Recipe

1. Heat the ghee in a non-stick pan over a low flame until it melts.

2. Add the condensed milk and milk to the pan, stirring continuously to combine well.

3. Gradually add the milk powder and cocoa powder to the pan, stirring constantly to prevent lumps from forming.

4. Cook the mixture on low heat, stirring continuously, until it thickens and starts leaving the sides of the pan.

5. Add the cardamom powder and mix well.

6. Remove the mixture from the heat, let it cool slightly, then divide it into small balls.

7. Grease the modak mold with a little ghee to prevent sticking.

8. Place one ball of the mixture into the modak mold, press gently to give it shape, and create a hollow center.

9. Fill the hollow with chopped nuts and grated coconut if using, then seal the base with a bit more chocolate mixture.

10. Gently remove the shaped modak from the mold and set it aside to cool completely before serving.

Chocolate Modak Recipe Equipment Needed

1. Non-stick pan
2. Stove or heat source
3. Wooden spoon or silicone spatula
4. Measuring cups
5. Measuring spoons
6. Modak mold
7. Small bowl or plate for the ghee (for greasing)
8. Small serving plate or tray for cooling

FAQ

• Q: Can I make Chocolate Modaks without a mold?
  A: Yes, you can shape them with your hands if you don’t have a mold, though they may not be as uniform.
• Q: How can I store Chocolate Modaks?
  A: Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I use dark chocolate instead of cocoa powder?
  A: Yes, you can melt dark chocolate and mix it in, but adjust the quantity of condensed milk to maintain the right consistency.
• Q: Is the grated coconut necessary?
  A: No, the grated coconut is optional. It adds texture, but you can skip it if desired.
• Q: What can I use instead of milk powder?
  A: You can use finely ground almond flour as a substitute, although the texture and flavor will differ slightly.
• Q: Can I add other flavors?
  A: Yes, feel free to experiment with a hint of vanilla extract or orange zest for additional flavors.

Chocolate Modak Recipe Substitutions and Variations

• Milk Powder: Substitute with the same amount of almond milk powder or coconut milk powder for a dairy-free option.
• Cocoa Powder: Use carob powder or dark chocolate melted (adjust for sweetness accordingly).
• Condensed Milk: Replace with coconut condensed milk for a vegan version or a homemade version using evaporated milk and sugar.
• Milk: Substitute with any plant-based milk like almond milk or oat milk.
• Ghee: Use coconut oil or vegan butter for a dairy-free alternative.

Pro Tips

1. Sift the Cocoa Powder and Milk Powder Before adding them to the mixture, sift both the cocoa powder and milk powder to ensure they are lump-free and combine smoothly into the batter.

2. Low and Slow Cooking Maintain a low flame throughout the cooking process. This helps prevent burning and ensures the mixture thickens evenly without forming lumps.

3. Cool Slightly Before Molding Allow the mixture to cool just enough to handle comfortably. This will make it easier to form into balls and shape without losing its integrity.

4. Grease the Mold Well Use a small brush or your fingers to evenly coat the entire inner surface of the modak mold with ghee. This will ensure smooth release and help maintain the intricate details of the shape.

5. Customize the Filling Experiment with different fillings such as dried fruits or flavored nuts to add variety and unique flavors to each modak.