Searching for Ganesh Chaturthi recipes? Give this instant chocolate mawa modak recipe a try. This kozhukattai is shaped using a modak mold and can be made in 15 minutes!
Ganpati Bappa Morya
Ganesha Chaturthi is the Hindu festival celebrated in honor of the elephant-headed God, Ganesha who is the symbol of wisdom, prosperity, and good fortune.
It's a festival which spans across 10 days and is celebrated with lots of pomp. Pandals(tents) with huge Lord Ganesh idols are erected on almost every street.
Visitors/worshipers from all walks of life come together to get a glimpse of these magnificent idols. The serpentine queues outside every tent speak volumes about the belief people have in this God.
My memories of this festival
When I was a child, during those 10 days, our parents would take us idol hopping post-dinner.
Post dinner is usually the best time to view all the pandals because the lighting and decorations can be enjoyed to the fullest at night-time.
We would go as a big group (neighbors, friends, and family), stand in long queues, enjoy the prasad and be awestruck looking at the beautiful decorations and wonderfully crafted idols.
For many years, we also placed a Ganpati idol in our building and that too right outside our house. Our days would begin and end with it.
We used to love taking care of the pandal, distributing prasad, lighting the lamps, singing the aartis (sacred hymns) along with friends and family, and celebrating this festival as a community.
This festival holds too many nostalgic and wonderful memories for me!!
Why make this dessert
Lord Ganesha loves modak which is why they are abundantly prepared on the occasion of his birthday, as a ritual.
Every year, on this day, my mother would prepare South Indian style steamed modak. This modak is made using rice flour with coconut and jaggery filling.
While my mom made these, my neighbors prepared wheat flour modaks which were deep-fried.
I got to enjoy both these versions because as neighbors, we would exchange sweets on every festive occasion.
While both of them are traditional desserts made on this day, I wanted to make a fusion version of both recipes!
- Chocolate, being everyone's favorite makes this dessert really appetizing!
- This indulgent dessert can be made in 15 minutes using just 4 main ingredients
- They can be made for any festive occasion/festival in any shape
- Perfect for gifting during the holidays
This is a pretty straightforward recipe using 4 basic pantry staples.
You will need khoya(mawa), sugar, ghee, and cocoa powder. Nuts and saffron can also be used.
Apart from these ingredients, you also need a modak mold. I got mine from India, but you can buy this from Amazon.
What is khoya
Khoya also is known as mawa is basically dried milk. It is prepared by boiling and reducing the milk to a semi-solid stage.
It's sold in different consistencies with different names for preparing different kinds of sweets.
You can find it in any Indian grocery store. Read notes for substitutions.
Here's how to make it
If using store-bought mawa, bring it to room temperature first. Then make crumbles using your fingers. You can also grate the mawa.
1 - Add ghee to a pan once it melts, add crumbled khoya. Cook on a low flame. Khoya will begin to melt.
2 - Add sugar to the pan. Continue to saute for 1-2 minutes or till the sugar melts.
3 - If adding chopped nuts, add them now along with saffron strands.
4 - Now add cocoa powder using a sieve to avoid lumps from being formed. Give it a good mix. and keep stirring.
5 - The mixture should not stick to the pan anymore and come together. Do not overcook as then the modaks will turn out dense. Take it off the flame.
6 - Transfer this mixture into a bowl or plate. Allow it to cool down completely. Grease the molds with ghee/butter/oil.
7 - Stuff each side of the mold with the mixture.
8 - And 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.
Decorate them in a platter and serve. Chocolate Modak or Kozhukattai can be devoured immediately after offering it as prasadam to Lord Ganesha.
These chocolate modaks are a delight to eat. They are soft and chewy. The chocolate blends in well with khoya making this modak irresistible!
The other best part about this dessert is that it can be stored in the fridge for a week in an airtight container. You can make them ahead of time.
They also freeze well for 2-3 months.
Top tips, recommendations, and suggestions
If you don't have modak molds, no problem. You can give them any shape you want. Use any variety of sugar but not honey or maple syrup.
Cocoa or cacao powder can be used. Chocolate chips can also be used instead.
What can be used instead of khoya?
Add a tablespoon of ghee and 4 tablespoons of milk to a saucepan. Warm it lightly.
Then add a cup of milk powder to a bowl. Pour the warm milk in it and knead to a firm dough.
If it is too sticky, add more milk powder as needed. Store it in the fridge and let it firm up.
You can then grate or mash it and use it in recipes that call for mawa.
Ricotta cheese is also a great substitute for khoya.
Vegan substitute for mawa
In a pan, add a tablespoon of cooking oil and almond flour. Saute for 2-3 minutes on medium flame.
Add almond milk and sugar. Keep stirring till it thickens and forms a mixture that doesn't stick to the pan anymore.
Then follow the next steps in this recipe.
More festive desserts
- Rose Coconut Ladoo
- Instant Pot Paal Payasam
- Gulkand Shrikhand
- Thandai Chocolate Bark
- Apple Pistachio Mousse
I recently shared a video of 3 desserts to make with Almond flour. You can check it out HERE.
If you’ve tried this Chocolate Mawa Modak Recipe or any other recipe on the blog please let me know how it goes by commenting below, I love hearing from you!
Chocolate Mawa Modak
- If using store-bought mawa, bring it to room temperature first. Then make crumbles using your fingers. You can also grate the mawa.
- Add ghee to a pan once it melts, add crumbled 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.
- If adding chopped nuts, add them now along with saffron strands.
- Now add cocoa powder using a sieve to avoid lumps from being formed. Give it a good mix. and keep stirring.
- The mixture should not stick to the pan anymore and come together. Do not overcook as then the modaks will turn out dense. Take it off the flame.
- Transfer this mixture into 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.
- And 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.
- Decorate them in a platter and serve.
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