Celebrate Ganesh Chaturthi with a delightful twist on tradition! Make these rich and easy Chocolate Modaks in just 15 minutes with a few basic ingredients! It's the perfect festive treat for everyone.
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What is Ganesh Chaturthi
Ganesh Chaturthi, a vibrant 10-day Hindu festival, is dedicated to Lord Ganesha, the elephant-headed deity symbolizing wisdom, prosperity, and good fortune. Across India, elaborate pandals are set up, each showcasing magnificently crafted Ganesha idols.
These temporary structures become the heart of the celebration, attracting devotees from all walks of life who come to offer prayers and admire the intricate decorations. The long queues outside each pandal are a testament to the people's deep faith and devotion towards Lord Ganesha.
How I celebrated this festival
Growing up, Ganesh Chaturthi was a magical time for us. Each night, our parents would take us on post-dinner tours of neighborhood pandals, where the late evening glow made the decorations even more enchanting. These outings were about more than just viewing idols; they were about community and shared joy.
For years, we hosted a Ganpati idol in our building, bringing everyone together to care for the pandal, distribute prasad (like modak, ladoos, and kheer), and sing aartis. These cherished memories make this festival, and today’s recipe, especially meaningful to me.
Modak is lord Ganesha's favorite sweet
Modak, a sweet dumpling, is beloved by Lord Ganesha and is traditionally prepared in abundance during Ganesh Chaturthi. It's offered to him as Prasad. Every year, my mother would make South Indian steamed modaks, known as kozhukattai, with rice flour dough and a coconut jaggery filling. Meanwhile, our Maharashtrian neighbors made deep-fried wheat flour modaks.
We always got to enjoy both versions, thanks to our tradition of exchanging sweets with neighbors during festivals. While these traditional modaks are delicious, I created a fun fusion version with mawa or khoya and chocolate.
What is Khoya
Khoya, also known as mawa, is dried milk made by boiling and reducing milk to a semi-solid state. It comes in various consistencies, each suited for different types of sweets. Khoya is widely available at Indian grocery stores, but it can also be made at home. Besides sweets, khoya is also used in savory dishes like Khoya Matar, and Malai Kofta. For substitutions, see the notes.
Why make this
- A chocolate festive dessert
- Easily make it in 15 minutes
- Make-ahead dessert recipe
- Made with 6 main ingredients
- Ganesh Chaturthi Special Mithai
- Perfect for gifting during the holidays
Ingredients needed 🧾
Mawa or khoya (evaporated milk solids), available in Indian grocery stores, is not vegan as it's made from milk. However, you can make it from scratch using milk powder—check out my Instagram for the recipe video.
For a chocolatey twist, use cocoa or cacao powder, or melt chocolate chips as an alternative.
Flavorings - Adding saffron and mixed finely chopped nuts infuse the chocolate fudge with an authentic Indian flavor.
Ghee is crucial for shaping the modaks, it prevents the mixture from sticking to the mold.
You'll also need a modak mold, which can be found on Amazon or at your local Indian grocery store. I got mine from India. I also recommend using a nuts chopper when preparing Indian desserts—it's incredibly convenient.
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How to make it 🔪
- If using store-bought mawa, bring it to room temperature first. Then grate the mawa or make crumbles using your fingers. Add ghee
to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt. - Add sugar to the pan. Continue to saute 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 being formed. Give it a good mix.
to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt.
to prevent lumps from being formed. Give it a good mix. 
- Eventually, the mixture will no longer stick to the pan and come together like a dough. Do not overcook else the modaks will turn out dense. Take it off the flame.
- Transfer this mixture to a bowl or plate. Allow it to cool down completely. Grease the molds with ghee/butter/oil.
- Stuff each side of the mold with the mixture.
- Press it tightly. Remove any excess. Open the mold and carefully remove the modak out of it. Repeat the steps until you finish making all the modaks. Grease the mold with ghee every time, before stuffing the mixture.
Serving suggestions 🍽
Arrange these chocolate mawa modaks on a platter for an inviting presentation. After offering them as prasadam to Lord Ganesha, they can be enjoyed immediately. These chocolate modaks are a true delight—soft, chewy, and irresistibly rich. The chocolate blends perfectly with the khoya, making each bite a special treat!
Top recipe tips 💭
Use cocoa or cacao powder, or melt chocolate chips for a rich flavor. Add natural food colors to create vibrant, colorful modaks. Ricotta cheese can be a good substitute for khoya in this recipe. Any powdered or granulated sugar works, but avoid honey or maple syrup. If you don't have modak molds, shape the sweets into any form you like. Skip adding nuts if you are allergic.
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 the warm milk. Knead the mixture into a firm dough. If it’s too sticky, add more milk powder as needed. Store the dough in the fridge to firm up. Once set, grate or mash the khoya for use in recipes that call for mawa. I have shared the process on Instagram.
Divide the mixture into small-sized balls. Then shape them like modak using your hands. The final look will be different but it will still taste good. Another option is to use any kind of chocolate mold to shape them or shape them as Pedas.
You can store chocolate modaks in an airtight container and leave it on the kitchen counter for 2 days. They also can be stored in the fridge for up to a week. They will harden as it cools. For longer storage, freeze chocolate modaks for up to a couple of months. To serve, thaw and warm them in the microwave.
Heat 1 tablespoon of cooking oil in a pan and add almond flour. Sauté for 2-3 minutes over medium heat. Stir in almond milk and sugar, continuing to cook until the mixture thickens and starts to pull away from the pan. Follow the remaining steps of your modak recipe to complete the process. Use the dessert version of vegan ghee as needed.
More festive desserts
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Recipe 📖
Chocolate Modak Recipe With Mawa
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
- If using store-bought mawa, bring it to room temperature first. Then grate the mawa or make crumbles using your fingers. Add ghee to a pan once it melts, and add the grated khoya. Cook on a low flame. Khoya will begin to melt.
- Add sugar to the pan. Continue to saute 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 being formed. Give it a good mix.
- Eventually, the mixture will no longer stick to the pan and come together like a dough. Do not overcook else the modaks will turn out dense. Take it off the flame.
- Transfer this mixture to a bowl or plate. Allow it to cool down completely. Grease the molds with ghee/butter/oil.
- Stuff each side of the mold with the mixture.
- Press it tightly. Remove any excess. Open the mold and carefully remove the modak out of it. Repeat the steps until you finish making all the modaks. Grease the mold with ghee every time, before stuffing the mixture.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
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