The Best Chocolate Modak Recipe

The heavenly and intriguing flavour of chocolate in these enticing Modaks will win over the hearts and minds of anyone who try them. Try this incredible recipe only if you are a real chocolate enthusiast who enjoys eating all things chocolate. Modak, a sweet delicacy, is a common prasad presented to Lord Ganesha. Steaming is the traditional preparation method for modak.

This chocolate modak recipe, however, does not call for the use of steam. To prepare the dough, combine the graham crackers, chocolate chips, condensed milk, milk, and pistachios, and then stir in the melted chocolate. As soon as the ingredients are combined, they are cooked and then chilled before being shaped into a modak. Make Lord Ganesha’s favourite dessert and offer it to him as prasad to receive his favour and prosperous life. Serve this sugary treat to your picky youngsters and watch them squeal with excitement and beg for more.

Tips for Making

  • If you’re using store-bought mawa, ensure it’s at room temperature. Next, shred the mawa or break it up with your fingers to produce crumbles. Put some sugar in the pot. You should keep the saute going for another minute or two until the sugar dissolves.
  • Put in the saffron threads and the chopped nuts.
  • Now, filter the cocoa powder in to remove any lumps. Mix it up well in addition to continuing to mix.
  • The ingredients will stop sticking to the pan and form a dough. The modaks will become out dense if you overcook them. Put out the fire.
  • Put these into a dish or bowl. Let it cool down to room temperature. Prepare the moulds by greasing them with ghee, butter, or oil.
  • Stuff the mixture into the ends of the mould.
  • And apply heavy pressure. Take away any extra. Carefully crack up the mould and remove the modak.
  • Make sure you make enough modaks by repeating the process. Always use ghee to grease the mould before adding the filling.
  • Decorate a serving dish with these mawa modaks and serve. When you’re done presenting prasadam to Lord Ganesha, you may immediately have the chocolate Modak or Kozhukattai.
  • One bite of these chocolate modaks, and you won’t be able to stop. They have a pleasant chewiness and delicate texture. The kozhukattai is enticing because the chocolate complements the khoya so beautifully.
  • Once the chocolate dough has cooled, you may begin shaping the modak by greasing the inside of the mould (either plastic or steel) with ghee.
  • When the chocolate has melted, put out the fire and whisk the mixture until it’s completely smooth.
  • To make modaks, melt a spoonful of chocolate and evenly distribute it in a modak mould. Scoop out the extra chocolate. If you need help with this process, watch the video.
  • Hold in the fridge for a minimum of 5 minutes. As time passes, the chocolate coating sets. Put in another round of this to provide a thicker layer. Do the same with other moulds.
  • Slowly heat the khoya until it becomes a melting, sticky mass. Put in the cocoa powder now.
  • Stir in the chocolate chunks. Melting chocolate is imminent.
  • Keep swirling and cooking at a low temperature; the whole mixture will turn sticky, as in the photo. Fry in ghee.
  • At this point, the mixture should begin thickening and pull away from the pan’s edges. Continue to mix.
  • Sometime in the future, it will become less sticky and form a solid lump. You may even roll a ball to test it, but be cautious since it will be hot. Keep aside till it cools down.
  • The mixture will thicken once it has cooled for about 15 minutes.
  • Using ghee, grease the mould well. Fill the modak mould with a little ball about the size of a lemon. The bottom hole or these two sides may be used to push it in.
  • To a bowl of flour, add salt. Utilize a spoon to include the ingredients thoroughly. Please turn off the heat and add the water to the rice flour while it is still bubbling.
  • Once it’s coming together, stir it with a spoon. Relax until it reaches a comfortable temperature to hold in your hands. Now work the ingredients into a cohesive, crack-free dough.
  • Prepare your hands by slathering them with oil. To make a modak, flatten a ball of dough about the size of a lemon between your hands, then fill it, draw the corners toward the centre, and seal it. A mould may also be used.
  • If stored properly in the refrigerator, this chocolate modak will last up to four days.
  • The chocolate and cocoa powder you cook with will determine the modak’s primary flavour.
  • Steam the modaks for 7-10 minutes or until the outside is glossy. Chocolate Modak, please!
  • For up to a week, this chocolate modak keeps in the fridge when sealed tightly in an airtight container. The modaks may be kept for a week in the refrigerator in an airtight jar coated with parchment paper. It’s also possible to store them in the freezer for up to two months.
  • As a prasad (offering) to the Hindu god Ganesha, loved ones and friends may enjoy the sweet treat afterwards. It’s also great as an after-dinner treat for parties and gatherings.


  • To make chocolate cranberry modaks, chop some dried cranberries and fold them into the mixture before shaping the dough into balls.
  • Add a pinch of ground cinnamon to the mixture and cocoa powder for a lovely cinnamon-scented modak.
  • Do you want coffee-flavoured chocolate? If so, you’ll enjoy our Chocolate Coffee Modak. Then, stir half a teaspoon of instant coffee and chocolate powder.
  • Fill modaks with anything you like—chocolate, strawberry jam, gulkand, chopped almonds, dried fruits, etc.
  • Chop or smash some dried fruits and add them to the modak mixture before you form the chocolate ones.


No sweetened condensed milk is used in the preparation of this chocolate modak. However, if you prefer condensed milk, you may substitute 1 cup of sweetened milk for the milk and sugar.

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