Every Ganesh Chaturthi, I make a batch of these chocolate modaks for the kids in our group - and now they literally wait for it every year. I've been making this same chocolate flavored mawa modak mixture for 13 years running, long enough that I could genuinely put it together half-asleep at this point: melt, mix, mold, done.
There's no rice-flour dough to knead, no coconut-jaggery filling to steam, no fussy pleating around a covering - just a fudgy, chocolatey mixture pressed into a mold. It's modak for those who want the festive tradition without the technique. And because it's built on two things everyone already loves - chocolate and khoya - it disappears off the plate faster than the traditional versions ever do.
This chocolate modak recipe is instant, requires no stuffing or steaming, and is ready in just 20 minutes.
🔍 Quick Look: Chocolate Mawa Modak Recipe
- 🌍 Cuisine: Indian
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 35 Modaks (it depends on the size of the modak molds)
- 📊 Calories: ~ 55.06 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Sweet and chocolate flavored
- ⭐ Difficulty: Simple and easy to make
Jump to:
- 🔍 Quick Look: Chocolate Mawa Modak Recipe
- What Is Chocolate Modak
- Celebrating Indian Festival - Ganesh Chaturthi
- What is Mawa or Khoya
- Why Make It
- 🧾 Ingredients needed
- 🔪 How to make Chocolate Modak at home
- 🍽 Serving Suggestions
- 💭 Priya's Recipe Tips
- 📖 Chocolate Mawa Modak Recipe FAQs
- More Chocolate Recipes
- Recipe 📖
What Is Chocolate Modak
Ukadiche Modak is a sweet dumpling offered to Lord Ganesha during Ganesh Chaturthi - traditionally a rice-flour or wheat-flour covering stuffed with coconut and jaggery, then steamed or fried. Chocolate modak is a modern and instant take on that same tradition: instead of a dough and a separate filling, it's one fudgy mixture of khoya (mawa) and cocoa or melted chocolate, pressed straight into a modak mold.
Because there's no dough to knead and nothing to steam, it comes together in a fraction of the time while still keeping the shape and spirit of the original offering. It sits in the same family as other khoya mithai - think peda, barfi, kalakand - sweets built around reduced milk solids rather than batter or dough. And if you skip the mold altogether, this same mixture shapes just as easily into chocolate modak peda instead.
Celebrating Indian Festival - Ganesh Chaturthi
Ganesh Chaturthi is a 10-day Hindu festival honoring Lord Ganesha, celebrated across India with elaborately decorated pandals, housing hand-crafted Ganesha idols. Growing up, my parents would take us on post-dinner walks through the neighborhood to see them, and for years our own building hosted a Ganpati idol - which meant everyone pitched in, distributing prasad like modak, ladoos, kalakand, and kheer, and singing aartis together.
Modak, in particular, is Lord Ganesha's favorite sweet, and it's traditionally made in big batches as an offering. My mother always made the South Indian steamed version with rice flour and coconut-jaggery filling (Thengai Pooranam Kozhukattai), while our Maharashtrian neighbors made the deep-fried whole wheat version - and thanks to festival sweet-swapping, we got to enjoy all kinds of colorful modaks.
This chocolate mawa modak version is my own fusion spin on that tradition, and I've been making it for the kids in our group for 13 years now - long enough that it's become the one they specifically ask for.
What is Mawa or Khoya
Khoya (Khoa), also known as mawa, is dried milk made by boiling and reducing milk to a semi-solid state. Mawa is widely available at Indian grocery stores, but it can also be made at home. I have shared a video on how to easily make mawa at home. For substitutions, see the notes below.
It comes in various consistencies, each suited for different khoya sweets - modaks, pedas, barfis, carrot ka halwa, and more. Besides sweets, khoya is also used in savory dishes like Khoya Matar, and Malai Kofta to give it a rich texture.
Why Make It
- 🍫 Instant chocolate modak - no dessert says "chocolate" quite like this one, and it comes together faster than most brownies
- ⏱️ Ready in just 20 minutes - no dough to knead, no steaming, no stuffing, no waiting around
- 🧾 Just 6 main ingredients - khoya, ghee, sugar, cocoa, nuts, and saffron
- 🎉 Ganesh Chaturthi special khoya mithai - a fusion offering that still respects the tradition
- 👶 Kid-tested and approved - 13 years running with the same group of kids asking for it every year
- 🎁 Perfect for gifting - holds its shape well and looks festive on a platter
- 📦 Make-ahead friendly - stores well in the fridge or freezer, so it's one less thing on festival day
🧾 Ingredients needed
Khoya (Mawa) - the base of this chocolate modak recipe. Mawa gives this instant modak mixture its dense, fudgy texture, making it one of the easiest khoya sweets to make for a festive occasion. It's available at Indian grocery stores in the freezer aisle, or you can make it at home - see the "What Is Mawa or Khoya" section above for that.
Ghee - does double duty here: a spoonful sautés the khoya until smooth, and extra ghee greases the mold so the finished chocolate modak releases cleanly instead of sticking.
Sugar - melts directly into the khoya to sweeten the mixture. Granulated or fine sugar both work well; avoid liquid sweeteners like honey or maple syrup, which throw off the texture.
Cocoa Powder - this is what turns a plain mawa modak into a chocolate modak. Use unsweetened cocoa or cacao powder for a deep, not-too-sweet flavor, or melt in chocolate chips instead if you'd rather use real chocolate. Dark chocolate or white chocolate can also be used to make these festive modaks.
Saffron (optional) - a few strands infuse the khoya modak with a warm, floral aroma that plays nicely against the cocoa.
Chopped Nuts (optional) - adds texture and a bit of crunch; skip if serving anyone with a nut allergy. I like to chop them fine using my nuts chopper, so big chunks don't come in the way when biting into it.
Chocolate Modak Mold - needed to shape the chocolate khoya modak mixture into the traditional form; find one on Amazon or at any Indian grocery store. You can also use any other mold shape as well.
🔪 How to make Chocolate Modak at home
- Step 1: Grate the mawa using a box grater or make crumbles using your fingers. Priya's tip - If using store-bought mawa, bring it to room temperature first, and then use it.
- Step 2: Add ghee to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt. Keep stirring it. Priya's tip - if the khoya feels drier than usual (varies by brand/batch), add a splash of milk while cooking to loosen it.
- Step 3: Add sugar to the pan. Continue to sauté for 1-2 minutes or till the sugar melts.
- Step 4: Add the chopped nuts along with the saffron strands.
- Step 5: Now add cocoa powder using a sieve to prevent lumps from forming. Give it a good mix.
- Step 6: Eventually, the mixture will no longer stick to the pan and will come together like a soft dough. Priya's tip - Do not overcook, or the chocolate modak will turn out dense. Take it off the flame. To check its doneness, roll the hot mixture into a tiny ball. It should form a ball easily.
- Step 7: Carefully transfer this chocolate modak mixture to a greased plate. Allow it to cool down completely. You can also pop it into the fridge for 10 minutes. Meanwhile, grease the molds with ghee, butter, or oil. Priya's tip - If the modak mixture feels too soft and is not pliable, add a spoonful of milk powder or almond flour, mix and chill.
- Step 8: Stuff each side of the mold generously with the mixture.
- Step 9: Close the modak mold and press it tightly. Remove any excess. Open the mold and carefully remove the modak. Priya's tip - If it doesn't come out as clean as you would want, you can always adjust the shape by pinching the top with your fingers to sharpen the point. Do it immediately after unmolding, before it fully sets.
- Step 10: Place it on your serving platter. Repeat until you finish making all the modaks. Priya's tip - Grease the mold with ghee every time before stuffing.
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🍽 Serving Suggestions
Decorate the chocolate flavored modak with some silver varak or golden varak for that festive touch. Arrange these mawa modaks on a platter alongside other khoya mithai like peda or barfi for an Indian dessert charcuterie board. If you're making them as prasadam, offer them to Lord Ganesha first before serving - that's tradition - and then enjoy them at room temperature or lightly chilled.
They also pair well with a cup of masala chai, South Indian filter coffee, or a glass of chilled thandai if you're serving them as part of a larger Ganesh Chaturthi meal. Beyond the festival itself, this khoya mithai recipe works just as well for Diwali, Rakhi, Holi or any occasion where you'd normally reach for a box of mithai - and since they hold their shape well, they're just as suited to a gifting box as they are to a dessert table.
💭 Priya's Recipe Tips
- Ricotta cheese can be a good substitute for khoya in this quick modak recipe.
- Fine or granulated sugar works, but avoid honey, jaggery, or maple syrup.
- Don't skip sieving the cocoa powder - the mixture doesn't get mixed again after this step, so even small lumps will show as streaks in the finished modak.
- Smooth the mixture with your fingers before pressing it into the mold - any bumps or air pockets in the surface will show once it's unmolded.
- A pinch of cardamom powder or a bit of orange zest is a common variation on this style of sweet khoya modaks if you want to switch up the flavor from saffron. Skip adding nuts if you are allergic or don't want.
📖 Chocolate Mawa Modak Recipe FAQs
In a saucepan, warm 1 tablespoon of ghee with 4 tablespoons of milk. In a bowl, mix 1 cup of milk powder with that warm milk. Knead the mixture into a firm dough. If it's too sticky, gradually add more milk powder as needed. Store the dough in the fridge to firm up. Homemade mawa is now ready. Once set, grate or mash the mawa and use in recipes that call for khoya or mawa. I've also shared the process of homemade mawa recipe on Instagram.
Divide the mixture into small-sized balls, then shape them into tiny cones using your hands. They will not have those fine lines, but it'll still taste good. You can also use any kind of mold to shape them, or shape them as chocolate modak peda instead. Another way is to press the mixture into a greased tray, then cut it into squares once set similar to my Mysore Pak and Caramel Kalakand recipe.
Yes - dark chocolate gives this mawa modak a deeper, less sweet flavor, while white chocolate makes for a milder, creamier version. In fact, with white chocolate, you can mix in natural food colors to create vibrant, colorful modaks. Melt either type of chocolate in with the khoya in place of cocoa powder, using roughly the same quantity, and proceed with the rest of the recipe as written. Chocolate chips or grated chocolate bars can also be used.
Yes, this instant mawa modak recipe scales up or down easily - just use a wider pan when doubling so the mixture reduces evenly instead of steaming in its own moisture.
This usually means the khoya mixture was cooked a little too long. Once it starts pulling away from the pan and coming together like a soft dough, take it off the heat right away - the longer it cooks past that point, the denser the chocolate modaks will be once they set.
You can store chocolate modak in an airtight container and leave it on the kitchen counter for 2 days. They can also be stored in the fridge for up to a week - they'll harden slightly as they cool. For longer storage, freeze them for up to a couple of months. To serve, thaw them in the fridge overnight and warm them slightly in the microwave.
Heat 1 tablespoon homemade dairy-free ghee or oil in a pan and add 1 cup almond flour. Sauté for 2-3 minutes over medium heat. Stir in ½-¾ cup almond milk (gradually add more if needed) and ⅓ cup sugar, continuing to cook until the mixture thickens and starts to pull away from the pan. Add 2 tablespoons cocoa powder and mix well. Follow the remaining steps of this chocolate modak recipe to shape them.
I haven't tested this vegan version myself, so these measurements are an estimate based on scaling the original recipe - treat this as a starting point rather than an exact, tried-and-tested ratio. If you make it, I'd love to hear in the comments how it turned out and whether the proportions need adjusting!
You can also use my homemade dairy-free chocolate bars recipe here instead. Use these silicone molds to shape them as modaks.
More Chocolate Recipes
Recipe 📖
Chocolate Mawa Modak
Equipment
Ingredients
- 12 oz khoya crumbled
- 1 tablespoon ghee
- ½ cup sugar
- 1 tablespoon chopped nuts optional
- 10-12 strands saffron optional
- 2 tablespoon cocoa powder
- Ghee for greasing the molds
Instructions
- Grate the mawa or make crumbles using your fingers. Priya's tip - If using store-bought mawa, bring it to room temperature first, and then use it.
- Add ghee to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt. Keep stirring it. Priya's tip - if the khoya feels drier than usual (varies by brand/batch), add a splash of milk while cooking to loosen it.
- Add sugar to the pan. Continue to sauté for 1-2 minutes or till the sugar melts.
- Add the chopped nuts along with the saffron strands.
- Now add cocoa powder using a sieve to prevent lumps from forming. Give it a good mix.
- Eventually, the mixture will no longer stick to the pan and will come together like a soft dough. Priya's tip - Do not overcook, or the chocolate modak will turn out dense. Take it off the flame. To check its doneness, roll the hot mixture into a tiny ball. It should form a ball easily.
- Carefully transfer this chocolate modak mixture to a greased plate. Allow it to cool down completely. You can also pop it into the fridge for 10 minutes. Meanwhile, grease the molds with ghee, butter, or oil. Priya's tip - If the modak mixture feels too soft and is not pliable, add a spoonful of milk powder or almond flour, mix and chill.
- Stuff each side of the mold generously with the mixture.
- Close the modak mold and press it tightly. Remove any excess. Open the mold and carefully remove the modak. Priya's tip - If it doesn't come out as clean as you would want, you can always adjust the shape by pinching the top with your fingers to sharpen the point. Do it immediately after unmolding, before it fully sets.
- Place it on your serving platter. Repeat until you finish making all the modaks. Priya's tip - Grease the mold with ghee every time before stuffing.
Notes
- Ricotta cheese can be a good substitute for khoya in this quick modak recipe.
- Fine or granulated sugar works, but avoid honey, jaggery, or maple syrup.
- Don't skip sieving the cocoa powder - the mixture doesn't get mixed again after this step, so even small lumps will show as streaks in the finished modak.
- Smooth the mixture with your fingers before pressing it into the mold - any bumps or air pockets in the surface will show once it's unmolded.
- A pinch of cardamom powder or a bit of orange zest is a common variation on this style of sweet khoya modaks if you want to switch up the flavor from saffron. Skip adding nuts if you are allergic or don't want.
Snehal says
Looks delicious. If you use Ricotta instead of Khoya, do you still prep it same way? My concern is the liquid that might be released from Ricotta.
Thank you 🙏🏼
Priya says
Thank you. Sure you can try. Add ricotta cheese to the pan and cook it till the water evaporates and it doesn't stick to the pan. Then add the other ingredients. Hope this helps.
Samarth Annasaheb Karade says
Thanks for Sharing this sweet recipie.
Priya says
Thank you.
Michelle says
These threats look and sound delicious! This is the first time I've heard of them and it's so lovely to learn about them and your traditions. Thank you so much for sharing them, I'll have to try and find some khoya and make them.
Priya says
Thanks for reading and liking it 🙂
Emily Liao says
This was my first time making this and I loved it! Might be one of my new favorite chocolate desserts 🙂
Priya says
I am so glad to hear that. Thank you
Annissa says
You had me at chocolate! What cute little treats. I appreciate the explanations of the ingredients. I wasn't familiar with them, but now I know what to look for when I go shopping.
Priya says
Yes, they are very delicious 🙂 Thank you
Cate says
These look so cute and tasty! Can't wait to try these, thanks for sharing!
Priya says
Thank you so much
Andrea Metlika says
What a great tradition. I know I would love these as a treat on my Birthday.
Priya says
Thank you so much
Emily says
Such a short list of ingredients for such a yummy dessert. Also loved learning more about the history behind modak!
Priya says
Thank you. Glad the read was insightful. 🙂
Jeannette says
Wow! I didn't know what khoya was before this, but learning about it is incredible! This recipe sounds so wonderfully tasty and super easy to make. Thanks for sharing!
Priya says
Thank you so much
Jennifer West says
I love how quick and easy it is to make this! I need to track down a few of the ingredients but may use your suggested alternates. 🙂
Priya says
Yes, swap the ingredients. Thank you
Pris says
Well, Lord Ganesha surely has a great taste! It looks delicious, and beautiful too. I have to try it!
Priya says
Thank you so much
Shelley says
I learned so much from reading this wonderful post, and really enjoyed your memories of celebrating the Ganesha Chaturthi festival as a child. One of the really great things about being a food blogger is learning from other bloggers about their cultures and food - this post exemplifies that, for sure! I love that this recipe needs just four simple ingredients, but I also liked the idea you suggested of being able to add nuts or saffron. Thank you so much for sharing this!
Priya says
Thank you so much. This is why I enjoy blogging..helps me pen down my memories and and glad people like you enjoy reading them. 🙂
Jacque Hastert says
What a fun, easy, and authentic dessert to make! I will have to track down the ingredients and give this recipe a try very soon. Thanks for sharing with us.
Priya says
Do give it a try! I have mentioned easy swaps as well in case you don't find any ingredient. 🙂
Mirlene says
Ooohhh how decadent! I cannot wait to try these!!! Looks delicious. Will be adding these to my list of desserts to make for the family.
Priya says
It absolutely is! Thank you
Nicole C Tingwall says
This was such a quick and easy dessert! My whole family raved about it!
Priya says
I am so happy to hear that! Thank you
Kathryn Donangelo says
These treats look delicious, I can't wait to try them!
Priya says
Thank you so much