THEME: #260 MEETHE PAL
RECIPE : CHOCOLATE MODAK
This Week’s Theme on FoodieMonday/Bloghop Group:
This week, the group has to prepare any sweet dish of their choice, be it an Indian Sweet or any dessert. My choice is Chocolate Modak.
Sujata who blogs at Batter Up With Sujata suggested this week’s theme. Sujata’s blog is a mixture of Bengali dishes and bakes. When I’m able to source banana leaf or arbi leaves, I really want to try her Chhanar Paturi recipe. Its steamed paneer with mustard.
Why I made Chocolate Modak?
While I’m always pulled to making desserts, at the same time wanted to make some quick and different kind of modak as Ganesh Chaturthi is just round the corner. I know of families who offer a different variety of modak every day till Visarjan time. I’ve made the traditional steamed version and let me tell you, its a really delicious modak. While I don’t bring Ganesha idol home or hold big poojas, a small offering is always made on any of the festivals. This Ganesh Chaturthi will be no different. Ganesha’s most favorite is either modaks or laddoos.
What is a Modak?
Modak is a traditional Maharashtrian sweet. The dumplings are made from rice flour and stuffed with coconut, jaggery, spices and sometimes nuts. As with other dishes, modak has over time taken on new avatars. The classic shape of a modak is like a plump lotus bud and pinched at the top. These days traditional recipes for barfis, pedas, laddoos are given the shape of modak as offering to Lord Ganesha.
According to Hindu mythology, Ganesha loves modak and thus is also known by the name Modakpriya. Commonly 21 modaks are offered as prasadam which then are distributed to the devotees.
According to mythology demi Gods presented Lord Shiva and Goddess Parvati with the a unique divine modak that would impart an incredible amount science, art, scripture and writing knowledge to the one who eats it. The sons Ganesha and Kartik didn’t want to share it. Both were put to test on what sincerity and devotion means to them.
Lord Kartik left the abode in search for sincerity and devotion to all the spiritual places. On the other hand Lord Ganesha simply went round and round his parents to show his unconditional love and devotion. As a result he got to savor the divine modak.
Modern take on Modaks
While some believe that only the traditional Ukadiche Modak should be served during Ganesh Chathurthi and the days till the visarjan, am sure that anything served with love and devotion is accepted by Lord Ganesha. Here are some easy and different kinds of modaks that one can make for Bappa.
Poonam makes Panchkhadya Modak – Panch means five and five of Ganeshji’s favorite ingredients are put together and made into modak. Click on the recipe link to find out what the five ingredients are for Panchkhadya Modak.
Dalia Modak with Caramelized Fruits
Want to serve modak with caramelized fruit? Also do you want a modak that is made with broken wheat or dalia? If both answers are yes then you’ve got to check out Lata’s Dalia Modak with Caramelized Fruits. A perfect fusion recipe for Ganesh Chaturthi parties.
Make modak using paneer or chhena. Its a simple and easy recipe. Check out Poonam’s Chhena Modak.
Deep Fried Modak
Besides steamed Modak, traditionally fried ones too are offered. The filling is coconut and jaggery with spices and the outer coating is made from wheat flour instead of rice flour. For full recipe, you can click on Archana’s Deep Fried Modak.
Fruit and Nut Modak
Make refined sugar free modak using only nuts and dried fruit. Priya’s No Cook Fruit and Nut Modak is easy to make.
Dry Fruit Coconut Modak
Sujata likes to make Quick Dry Fruits Coconut Modak, using nuts, raisins, coconut and khoya (milk solid).
Don’t have a modak mold? Want some sugar free modak? Well what are you waiting for? Head to Preethi’s blog for some Khajoor Modak (Date Modak). In a very simple way she teaches how you can give modak shape without a mold.
Want to make a different kind of modak using biscuit (cookie) crumbs and cocoa powder? Well then you’ve got to check out Sujata’s Gulkand Stuffed Chocolate Modak.
Three Recipes of Modak
Kesar Mawa Modak, Chocolate Mawa Modak and Kaju Modak, are three very easy modaks that Avin makes during Ganesh Chaturthi.
Cashew Caramel Modak
How does a cashew nut coating with a caramel coconut filling sound? Interesting? Then go over to Jagruti’s Cashew Caramel Modak recipe.
Ingredients required for my version of Chocolate Modak:
- Milk – full fat or 2% fat milk is ideal
- Milk Powder – not skimmed but full fat
- Unsweetened Cocoa Powder
- Dark or Milk Chocolate – I used milk chocolate. Grated the chocolate so tat it melts easily.
- Powdered Sugar or Confectioners’ Sugar
- Cardamom Powder – elachi powder for flavouring
- Ghee – for both adding to the mixture and greasing the mold
- Dried Cranberries – I used them for stuffing. However, this ingredient is optional.
- Gluten Free
- A modak mold
- 1¼ cup full fat milk
- 2 cups full fat milk powder
- 2 tsp ghee
- 6 tbsp unsweetened cocoa powder
- 60 grams milk or dark chocolate grated
- ⅓ - ½ cup powdered sugar
- extra ghee for greasing
- 30 -40 dried cranberries optional
Make The Chocolate Mixture:
- Mix milk and cocoa powder in a wide non sitck pan.
- Put the pan over medium heat. Stir till you find the cocoa powder is incorporated into the milk.
- Add sugar and mix.
- Add milk powder in batches and keep stirring constantly.
- When all the milk powder is mixed into the milk cocoa mixture, keep stirring till the mixture begins to thicken.
- Add the grated chocolate, ghee and cardamom powder.
- Keep on mixing till the chocolate mixture is thick and leaves the edges of the pan.
- This takes about 5-7 minutes. The whole mixture should come together like a dough.
- Take the pan off the heat. Remove the chocolate mixture into a bowl.
- Allow it to cool in the fridge for at least 30 minutes or till you are able to shape the mixture.
Preparation of Chocolate Modak:
- Open the mold. Grease the mold lightly with some ghee.
- Take about a teaspoonful of the chocolate mixture and roll it into a ball.
- Place the ball on the mold. Close it.
- From the bottom press it against the wall of the mold gently to make a small hole.
- Stuff it 1-2 dried cranberries.
- Take a small bit of the chocolate mixture. Flatten it into a tiny disc.
- Seal the bottom with it.
- Open the mold and gently remove the modak.
- Repeat the above steps with the remaining chocolate mixture.
- If you are not stuffing it with dried cranberries or any other filling then you don't need to create a cavity.
- Place the modak on a greased tray.
- Best to store the modak in the fridge in an airtight container till required.
- In humid climate the chocolate tends to melt so best to store in the fridge till required.
- Don't have modak mold? Then simply roll into balls and pinch the top.
- Use cinnamon or orange zest instead of cardamom.
- Can be set in a greased tray and cut into squares if you want to make it for other occasions.
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