Yes, I’m back with another “No one can really resist this sweet” recipe and trust me these are gooood!
January, February, March lasted a full year, April, May, June, July flew past in a blink, and here we are in August, celebrating Ganesh Chaturthi. Time REALLY passes quickly!
What is Modak?
Modak is an Indian sweet which is offered to Lord Ganesha as prasad during Ganesh Chaturthi and is popular in the state of Maharashtra. It is basically a rice-flour dumpling which is stuffed with coconut, jaggery and nutmeg and is later steamed. hence, also called Ukadiche Modak, which means Steamed modak.
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Okay so I tried to be a bit innovative with this Modak recipe and converted it into chocolate modak, and I have to say that these turned out to be pretty darn good. Bet, the kids as well as adults gonna love it.
This homemade chocolate Modak version is, tbh, better than the original because they actually taste very good plus you can make this with a handful ingredients that you can easily find it in your kitchen pantry. I made this with biscuits (Parle-G), Powdered sugar, Malai, Cocoa powder, Milk and Desiccated coconut.
The good news is this recipe is irresistible that no one probably going to resist it and the other good news is that you can store it in the refrigerator for approx 15 days.
Now gooo, make’emm!!
- Modak Mould
- 2 (250 gm) packet Parle-G biscuit (you can have any kind of biscuit)
- 4 tbsp Powdered sugar
- 1 tbsp Malai
- 2 tbsp Cocoa powder
- 4 tbsp Milk
For making Modak stuffing
- 1 cup Dessicated coconut
- 3 tbsp Powdered sugar
- 1 tbsp Malai
- 2 tbsp Milk
STEPS TO MAKE CHOCOLATE MODAK
Take 2 packets (250 gm) of Parle-G biscuit or you can take any other kind of biscuit also. Blend the biscuits into the fine powder. Sift it and add 4 tbsp powdered sugar (Remember guys, use sugar as less as you can because biscuits already contain sugar), 1 tbsp malai (you can also add ghee instead of malai if you want), 2 tbsp cocoa powder (if you don’t want to make chocolate modak then you may skip adding cocoa powder). mix everything well.
Now, add milk little by little (I added 4 tbsp milk) and mix to a smooth soft dough.
In another bowl, add 1 cup desiccated coconut, 3 tbsp powdered sugar, 1 tbsp malai (you may add ghee or butter instead of malai), 2 tbsp milk and mix well.
Grease the modak mould with ghee and Put the chocolate dough ball inside the mould and press it hard (make sure to press the dough towards the walls of the mould). Now, place the coconut stuffing and cover the bottom with the chocolate dough. Gently open the mould and remove the prepared chocolate modak from the mould. Repeat the same process with the rest of the dough.
Serve the chocolate modak or you can store it for 15 days in the refrigerator.
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE CHOCOLATE MODAK AT HOME!
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