Chocolate Modak Recipe – Easy Mawa & Coconut Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Chocolate Modak Recipe – Easy Mawa & Coconut Indian Sweet

Hey everyone! If you’re anything like me, you absolutely love a good modak. These little sweet dumplings are just… happiness in a bite, right? Especially when they have a surprise chocolatey center! I’m so excited to share my easy Chocolate Modak recipe with you – it’s a delightful twist on the traditional Indian sweet, and honestly, it’s way simpler to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This Chocolate Modak recipe is a winner for so many reasons. First off, it’s relatively quick – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. Secondly, the combination of mawa (milk solids), coconut, and chocolate is just divine. It’s a beautiful blend of traditional Indian flavors with a fun, modern twist. And finally? They’re absolutely adorable! Seriously, who can resist a perfectly shaped modak?

Ingredients

Here’s what you’ll need to make these delightful treats:

• 1.5 cup grated mawa / khoya (milk solids) – about 150g
• 0.33 cup unsweetened desiccated coconut – about 30g
• 0.25 cup granulated sugar – about 50g
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon saffron strands
• 12 chocolate chips

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Khoya/Mawa – types & substitutes: Khoya, also known as mawa, is the star of the show. You can find it in Indian grocery stores, usually in the refrigerated section. There are different types – chhena mawa (softer) and dhapla mawa (firmer). Either works, but dhapla mawa holds its shape a little better. If you absolutely can’t find khoya, you can make a substitute by simmering full-fat milk until it thickens and reduces to a solid mass. It takes time, but it works in a pinch!

Desiccated Coconut – fresh vs. dried: I prefer using desiccated coconut for this recipe because it gives a nice texture. However, you can use fresh coconut, grated finely. Just be aware that fresh coconut has more moisture, so you might need to cook the mixture a little longer to achieve the right consistency.

Saffron – quality & blooming: Good quality saffron makes a huge difference in both flavor and color. A little goes a long way! To get the most out of your saffron, “bloom” it by soaking the strands in a tablespoon of warm milk for about 10-15 minutes before adding it to the mixture. This releases its beautiful color and aroma.

Cardamom – fresh vs. ground: Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well too. If you’re using pods, lightly crush them and grind the seeds just before using.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, take a kadhai or heavy-bottomed pan and put it on medium heat. Add the grated mawa/khoya and cook it, stirring constantly, until it forms a solid mass. This takes a bit of patience, but don’t let it burn!
2. Once the mawa comes together, add the desiccated coconut, sugar, cardamom, and bloomed saffron (with the milk!).
3. Now, cook everything together, stirring continuously, until the sugar melts and the mixture comes together like a soft, pliable dough. It should be smooth and not sticky.
4. Take the pan off the heat and let the mixture cool down just enough so you can handle it comfortably.
5. Time to shape those modaks! You can use a modak mold (they’re readily available online or in Indian stores) or simply shape them by hand into little conical dumplings. Gently press 1-2 chocolate chips into the center of each modak before sealing it up.
6. If the mixture feels too soft, pop the shaped modaks into the refrigerator for about 10 minutes to firm up before serving.

Expert Tips

• Don’t rush the process of cooking the mawa. Low and slow is the key to preventing it from burning.
• Keep stirring! Constant stirring ensures even cooking and prevents sticking.
• If you don’t have a modak mold, don’t worry! Shaping them by hand is perfectly fine. Just practice a few times, and you’ll get the hang of it.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) while cooking the mawa.

Variations

Want to switch things up? Here are a few ideas:

Vegan Modak Adaptation: Substitute the mawa with a vegan alternative like cashew cream or a blend of coconut cream and almond flour. Use vegan chocolate chips, of course! My friend Priya swears by this version.

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the ingredients of your chocolate chips to ensure they are certified gluten-free if you have a sensitivity.

Spice Level Adjustment – more cardamom: If you really love cardamom, feel free to add a little extra – up to ¾ teaspoon. It adds a lovely warmth and fragrance.

Festival Adaptations – Ganesh Chaturthi Special: These are perfect for Ganesh Chaturthi! You can make a larger batch and offer them to Lord Ganesha as part of your puja.

Serving Suggestions

These Chocolate Modaks are best enjoyed fresh! They pair beautifully with a glass of warm milk or a cup of masala chai. You can also arrange them beautifully on a platter for a festive occasion.

Storage Instructions

Store leftover modaks in an airtight container in the refrigerator for up to 3-4 days. They might lose a little of their softness, but they’ll still be delicious!

FAQs

What is Khoya and where can I find it? Khoya, or mawa, is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, usually in the refrigerated section.

Can I use fresh coconut instead of desiccated coconut? Yes, you can! Just make sure to grate it finely and be prepared to cook the mixture a little longer to remove excess moisture.

How do I bloom saffron for the best flavor and color? Soak the saffron strands in a tablespoon of warm milk for 10-15 minutes before adding them to the mixture.

Can I make these modaks ahead of time? You can shape them a day in advance and store them in the refrigerator, but they are best enjoyed fresh.

What is the best way to shape modaks without a mold? Practice makes perfect! Take a small portion of the dough, flatten it slightly, and then gently gather the edges to form a conical shape.

Can I add other fillings besides chocolate? Absolutely! You can experiment with dry fruits, nuts, or even a cardamom-flavored filling.

Enjoy making (and eating!) these delicious Chocolate Modaks. I hope they bring a little sweetness to your day! Let me know in the comments how they turn out for you. Happy cooking!