Celebrate the Ganesh festival with a delightful twist on tradition: Chocolate Modak!
Savour the perfect blend of tradition and sweetness in every bite with this recipe
The auspicious festival of Ganesh Chaturthi is here, bringing the time-honoured tradition of indulging in the delicious modak. This cherished Indian sweet takes centre stage during the Ganesh Festival and holds profound significance, symbolising devotion to the Hindu deity, Ganesha and embodying the spirit of joy and celebration. Modaks, resembling dumplings, come in a myriad of traditional forms, each with unique ingredients and preparation methods. Whether steamed or fried, these iconic treats are a hallmark of the festival. While the classic modak is typically made with rice flour and filled with a delightful combination of jaggery and coconut before being steamed, a new twist awaits this year – the introduction of a Chocolate Modak! This innovative rendition combines the timeless appeal of the traditional modak with the irresistible allure of rich chocolate, making it a hit, especially among children.
Recipe
I'll show you how to make an easy version of chocolate modaks with only three ingredients in under 30 minutes. These are quick to make and offer a delicious treat.
Step-by-step guide
Preparation time - 10 minutes
Cooking time - 15 to 20 minutes
Setting time - 10 minutes
Serves: 8 to 10
Ingredients :
200 gms Unsweetened khoya (milk solids - store bought)
60 gms Chocolate chips
15 gms Sugar
Ghee as required
3 to 4 Pistachios to garnish
Method
1. Take a nonstick pan and add the milk solids. Crumble them using a spatula and place the pan over low heat.
2. Stir for two minutes. Once the milk solids start to melt, add the sugar.
3. Stir continuously so the sugar melts and mixes evenly into the milk solids.
4. Now, add the chocolate chips and keep stirring the mixture continuously to prevent the chocolate from sticking to the bottom of the pan.
5. Once the chocolate chips have completely melted and mixed into the milk solids, continue stirring the mixture regularly until it starts to thicken.
6. Remove the pan from the heat once the mixture leaves the sides of the pan and starts to come together. This should take about 10 to 15 minutes.
7. Let the mixture cool down slightly. Meanwhile, grease the mould with some ghee or oil.
8. When the mixture is still slightly warm, take a small portion and roll it into a ball using your hands.
9. Place the ball in the greased mould. Close it and press lightly. Remove the excess from the sides. Place it on a plate.
10. Repeat the process until all the mixture is used.
11. Garnish each modak with sliced pistachios and then serve.
Tips :
1. You may use a heavy-bottomed Kadai if you do not have a nonstick pan.
2. Keep the flame low at all times; otherwise, the milk solids might burn.
3. Feel free to select either dark or milk chocolate. If chocolate chips are not on hand, you can use any available chocolate. Finely chop it before adding it to the milk solids.
4. Add 1/8 teaspoon of cardamom powder to the mixture to add more aroma and flavour to the modaks.
5. Do not overcook the mixture. Otherwise, it will become chewy and dense in texture.
6. You can store these in the refrigerator in an airtight container for about 5 to 7 days.
What other recipes would you like featured? Tell us at food@gulfnews.com.