Chocolate Modak

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Here is my simple 3-ingredient Chocolate Modak recipe that is easy to make and fun to share with everyone. I am using mini Modak molds to shape them but they can also be simply rolled in the palm of your hands and pressed to make delicious Peda.

chocolate modak in a silver platter
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Modak is a must-have during the 10-day Ganesha festival. Many of us offer sweets (Prasad or Naivedyam) like Laddu and Modak to Lord Ganesha. In the past, I have shared recipes for the traditional Maharashtrian Ukadiche Modak, Fried Modak, and Kesar Mawa Modak.

Super excited to share this quick chocolate Modak recipe using store-bought frozen Mawa (Khoya or Khoa), sugar, and cocoa powder. My kids look forward to these Modak every year, and they are also excited to help me make them.

What is Mawa

Mawa (Khoya or Khoa) is the key ingredient in this recipe as well as many other Indian sweets like Gulab Jamun, Peda, and Burfi. Mawa is made by simmering full-fat milk until all the liquid has evaporated and you are left with concentrated milk solids. Although you can make Mawa at home, it is a long time-consuming process.

I love the convenience of frozen mawa that is available in the frozen aisles of Indian grocery stores here in the US.

chocloate modak and peda in 2 plates

Ingredients

  • Mawa – I highly recommend the Vadilal brand which has only two ingredients: milk and cream. Some brands have ingredients such as potassium sorbate, calcium chloride, potato starch, gum, etc. that are simply a NO.
  • Sugar – granulated sugar from your pantry. Feel free to use other sweeteners such as Monkfruit in this recipe.
  • Cocoa Powder – Use good quality cocoa powder for the best taste. If you can use the fancier ones such as Valrhona or Navitas go for it. I have tested this recipe using Cocoa Powder from Trader Joe’s and Whole Foods brands and have loved them both. If you have Hershey or Nestle Cocoa powder, use it!
ingredients for chocolate modak

How to Make Chocolate Modak

  • Grate the mawa and add to a wide nonstick frying pan. Cook on medium-low heat for 2 minutes or until the mawa starts to melt.
  • Add sugar and mix well.
  • Cook as the mixture starts to bubble and the fats start to separate.
  • Continue cooking for a total of 8 to 10 minutes or until the mixture starts to leave the sides of the pan and starts to thicken.
photos one through four showing how to make chocolate modak
  • Turn the heat off and add the cocoa powder. Mix well. Take out the mixture in a bowl and allow to cool for 10 to 15 minutes.
photos five through six showing how to make chocolate modak
  • Lightly grease the Modak Mould. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould.
  • Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould.
  • Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess that is around the sides of the Modak shape using a small pointy spoon or a butter knife.
  • Carefully take out the Modak on a serving plate. Continue to shape Modak with the remaining dough.
photos seven through ten showing how to shape chocolate modak

Storing

These Chocolate Modak can be made ahead. make-ahead dessert. They can stay well at room temperature upto 2 days. I recommend refrigerating them for upto 2 weeks in an airtight container. Before serving bring them to room temperature by simply keeping them out on the counter for an hour.

How to Make Chocolate Peda

  • If you do not have a Modak Mould, simply shape the dough like Pedas. Take a tablespoon of dough and roll it on the palm of your hands to make a round ball. Gently press the ball to form a thick disc.
  • Using the back of a clean highlighter make an indent in the middle of the Peda.
  • Garnish the Peda with sliced nuts if you like.
photos showing how to make chocolate peda

Tips for Best Chocolate Modak

  • Use good quality Mawa. Although, I am this recipe uses frozen Mawa, make sure to check the date on it so it’s fresh.
  • Thaw the Mawa as per the package instructions. Do not microwave it on high heat.
  • Do not overcook the dough, this way the Modak (or Peda) will not become chewy.
  • Add the cocoa powder after you have turned off the heat and immediately take out the mixture in a bowl to prevent the cocoa powder from burning.

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Recipe

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chocolate modak garnished with dried rose petals

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Chocolate Modak

Easy 3-ingredient Modak recipe using Mawa, sugar and cocoa powder.

Prep Time5 minutes

Cook Time10 minutes

Shaping10 minutes

Total Time25 minutes

Course: Dessert

Cuisine: Indian

Servings: 30 Mini Modak

Calories: 58kcal

Ingredients

Instructions

  • Grate the mawa and add to a wide nonstick frying pan. Cook on medium-low heat for 2 minutes or until the mawa starts to melt.

  • Add sugar and mix well. Cook as the mixture starts to bubble and the fats start to separate. Continue cooking for a total of 8 to 10 minutes or until the mixture starts to leave the sides of the pan and starts to thicken. Turn the heat off and add the cocoa powder. Mix well.

  • Take out the mixture in a bowl and allow to cool for 10 to 15 minutes.

  • Lightly grease the Modak Mould. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould. Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould.

  • Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess that is around the sides of the Modak shape using a small pointy spoon or a butter knife.

  • Carefully take out the Modak on a serving plate. Continue to shape Modak with the remaining dough.

How to Make Chocolate Peda

  • If you do not have a Modak Mould, simply shape the dough like Pedas. Take a tablespoon of dough and roll it on the palm of your hands to make a round ball. Gently press the ball to form a thick disc.

  • Using the back of a clean highlighter make an indent in the middle of the Peda.

  • Garnish the peda with sliced nuts if you like.

Notes

  1. Mawa – Frozen Mawa is readily available in the freezer aisle at Indian grocery stores. Make sure to buy one with no additives. The Vadilal brand has the best Mawa with only milk and cream as ingredients. It has a grainy texture and can be easily crumbled by hand after it has been thawed. Make sure to check the date on the package for freshness.
  2. Thaw the Mawa as per the package instructions. Do not microwave it on high heat.
  3. Do not overcook the dough, this way the Modak (or Peda) will not become chewy.
  4. Add the cocoa powder after you have turned off the heat and immediately take out the mixture in a bowl to prevent the cocoa powder from burning.

Nutrition

Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 0.1mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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