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Chocolate Mawa Modak served in a plate

Chocolate Modak Recipe With Mawa

Searching for Ganesh Chaturthi recipes? Give this instant chocolate khoya modak recipe a try. This kozhukattai is shaped using a modak mold and can be made in 15 minutes!
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 35 modaks
Calories 55.06kcal


  • pan



  • 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, 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 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.


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. You can also add natural food colors to make colorful sweets.
Substitute for 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 in this modak recipe. 
How to make it vegan
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 of this modak recipe. 
Ways to store it
Chocolate modak stays good for a week in the fridge when stored in an airtight container.
You can also freeze kozhukattai for a couple of months. Thaw and warm them up in the microwave to serve.


Serving: 2per person | Calories: 55.06kcal | Carbohydrates: 5.47g | Protein: 1.87g | Fat: 3g | Saturated Fat: 1.79g | Polyunsaturated Fat: 0.24g | Monounsaturated Fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 3.08mg | Sodium: 26.82mg | Potassium: 10.6mg | Fiber: 0.13g | Sugar: 2.86g | Vitamin A: 45.8IU | Vitamin C: 0.34mg | Calcium: 67.38mg | Iron: 0.08mg