Chocolate Modak

Chocolate modak on a plate with flowers and other ingredients on the side.

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5 from 1 vote

When chocolate comes together with just 3 yummy ingredients; you get a yummy sweet recipe for Ganesha.

This Chocolate Modak recipe is easy to make yet addictive!

Prep Time20

Cook Time45

Total Time1 5

Course: Sweets

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 142kcal

Author: Smruti

Ingredients

Instructions

In a bowl add unsweetened cocoa powder and milk.
¼ cup Unsweetened Cocoa Powder, 2 tablespoon Milk
Mix well till it forms a paste and all the cocoa powder mixes in. Then set aside.
In a heavy bottom pan add the ricotta cheese and set it on medium flame.
32 oz Ricotta cheese
Cook the cheese for about 25-30 minutes, stirring intermittently.
Cook till all the water evaporates and you are left with a crumbly cheese similar to Indian Mawa.
Then add sweetened condensed milk, milk and cocoa powder to the cheese.
14 oz Sweetened Condensed Milk
Mix well and let the mixture cook on medium flame for about 15 minutes.
To test, remove a teaspoon of the mixture on a plate and let it cool. If the mixture feels dry, it is the right consistency. Then remove from flame.
Transfer the mixture to a plate and let it cool for some time, till you can handle it with your hands.
Once cool, knead it a little to remove any particulate matter.
Divide the mixture into equal size balls.
Grease a modak mold with ghee on the inside.
Place a ricotta cheese ball in it.
Close the mold and shape the modak. Remove and store in the refrigerator and enjoy for up to a week.

Video

Notes

Cooking the ricotta cheese: We cook the ricotta cheese completely to remove all the moisture. That way it gets the texture we are looking for.

Making these without condensed milk: If you do not have condensed milk or want to make the modaks without them, stick to sugar. Simply add the sugar in place of condensed milk and cook well. The texture will vary as condensed milk adds a lot of creaminess, but still works fine.

Using a non-stick pan: While the ricotta cheese is still cooking, it tends to stick to the base of the pan. Using a non-stick pan helps eliminate all the sticking.

Using chocolate chips: I like to make the modaks plain. However, if you like; add some chocolate chips to the mix once it is cooked and make the modaks with chips. The same goes for nuts or coconut flakes as well.

Making them without a mold: Though we are making these with a mold, these are easy to shape simply with palms too. Else shape them into ladoos or pedas. The recipe works just as fine.
Cooking the ricotta in the microwave: Place the bowl of ricotta cheese in the microwave for 4 minutes. Remove, mix and repeat the process 3-4 more times till the water evaporates.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition