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Fudgy, melt in the mouth, fragrant chocolate modak with a slight tangy taste from the cranberries. Easy to make Chocolate Modak will surely be appreciated by Ganesha and your guest. Perfect for gifting too.
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 1 hr
Course festival recipe, Indian Sweet
Cuisine Indian
Servings 30 pieces


  • A modak mold


  • 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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