Easy Chocolate Modak – Ganesh Chaturthi Special – NO MAWA – NO MILK POWDER, NO CONDENSED MILK

Chocolate Modak is prepared with milk, sugar, almond flour, and cocoa powder. These decadent no-bake dessert dumplings are packed with delightful chocolate and caramel flavors and have a texture similar to Brazilian Truffles.

Made with basic ingredients, this easy chocolate modak gets ready in under 45 minutes. This rich-tasting modak recipe doesn’t require mawa (dried milk solids) or milk powder.

Modak (sweet dumpling) is an essential prasad (offering) for Ganesh Chaturthi. Traditional modak is ukadiche modak or steamed rice flour dumplings filled with jaggery and coconut stuffing.

This simple, refreshing, creamy, and delicious mango raita makes a perfect cooling side dish for any Indian dish. This easy raita is made with mangoes, yogurt, herbs, and some basic spices. Pairs well with Indian meals.

This raita has a perfect combination of tangy, mildly sweet, and slightly spicy flavors. Every bite of this delightful mango raita is brimming with sweet mango flavors, freshness, and deliciousness.

It can be the ideal accompaniment to your favorite pulao, biryani, or even stuffed paratha. Add this refreshing mango raita to any North Indian Thali, and it would make its own space!

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/chocolate-modak/
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Ingredients for Chocolate Modak
☛ 2 cups whole or full-fat milk
☛ 1/2 cup sugar
☛ 1/3 cup + 1 tablespoon almond flour
☛ 2 tablespoons cocoa powder, I used Dutch processed
☛ 1 tablespoon ghee + for greasing the mold
☛ Few drops of vanilla extract

How to Make Chocolate Modak
1. Add milk to a large wide pot over medium heat. Stir it for a minute, then add 1/2 cup of sugar. Heat the milk on medium heat until the sugar has dissolved. Keep stirring regularly.
2. Once the sugar has dissolved completely, switch the heat to medium-low. Let it cook until the milk has reduced by half and thickened, this would take about 10 minutes.
3. Once the milk has been reduced, add almond flour and mix well until combined. Cook for 2-3 minutes. After that, add unsweetened cocoa powder to the pan and mix well until everything is combined. Now add vanilla extract and cook the chocolate mixture for about 5-6 minutes. Keep stirring consistently, so the chocolate mixture doesn’t burn and stick to the pan.
4. Add 1 tablespoon of ghee and cook again until it becomes thick. First, the mixture would look like a thin brownie-like batter, and when it’s cooked it will reach a thick consistency. Once it’s thick, remove it from heat.
5. Transfer the mixture to a greased plate. Spread the mixture and allow the mixture to cool and thicken to room temperature. After that, freeze it for 10-15 minutes or refrigerate it until chilled.
6. Grease your hands. Take a small portion of the mixture and roll between greased palms. Grease the modak mold. Place a small ball in the greased modak mold. Press it inside using your thumb or index finger. Remove the excess mixture from the bottom and sides and then gently demould. You have the modak shape, carefully place it on a plate. Similarly, make all the chocolate modaks and refrigerate them until chilled. This step will help them set. Once chilled, modaks are ready to serve.

How to make modak Without Mould
1. Take a small portion of chocolate mixture and roll it into a ball using greased palms. Then pinch the top. After that, slit the edges with a knife or a toothpick to create a fluted dumpling look. You can check out the video recipe for more clear instructions.
2. Arrange chocolate modak in a serving tray. These stay fresh for up to 1 week.

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