Ganesh Chaturthi is incomplete without offering modaks to Lord Ganesha, the sweet-loving deity known as Modakpriya. While the traditional steamed modaks (ukadiche modak) are loved for their authenticity, they can be time-consuming and tricky to perfect, especially for beginners. That’s where this easy chocolate modak recipe steps in – a modern fusion that’s effortless, festive, and sure to win the hearts of both kids and adults alike!
These no-steam chocolate modaks bring together the richness of chocolate with the devotional essence of the festival. Made with just a handful of pantry ingredients, these treats are fuss-free, no-fail, and ready in minutes. Whether you’re celebrating with family or looking to add a twist to your prasad platter, these chocolate modaks are the ultimate crowd-pleasers.
Perfect for busy schedules and last-minute prep, this recipe requires no steaming, no elaborate fillings, and definitely no stress! All you need is a modak mould, a few ingredients like cocoa powder, milk powder, and condensed milk, and you’re good to go.
Celebrate this Ganesh Chaturthi with an innovative take on tradition – sweet, simple, and soulful. Let’s dive into making these delightful, chocolatey modaks that are as divine as they are decadent!
You’ll Love Chocolate Modak Recipe
It’s light, delightfully sweet, and packed with an irresistible chocolatey flavor that melts in your mouth. This chocolate modak is a modern spin on the classic Ganesh Chaturthi favorite—and it’s bound to become a festive staple in your home!
The best part? You only need five basic ingredients to whip up this divine treat. No long grocery list or fancy tools needed. It’s a perfect example of how simple ingredients can come together to create something truly magical.
From prepping the mixture to shaping the modaks, the whole process takes just 30 minutes. That’s right—no steaming, no long waits! When you’re juggling multiple tasks like decorating the puja space, prepping other bhog items, and getting dressed for the aarti, this quick recipe is truly a lifesaver.
Another lovely bonus: kids absolutely adore these chocolate modaks not only for their rich, chocolatey taste, but also because they can get hands-on with shaping them. Involving children in making modaks adds a joyful touch to your festive preparations and helps create sweet memories that’ll last a lifetime.
We all know that modak is considered Lord Ganesha’s favorite sweet, traditionally made with coconut and jaggery. But after receiving thousands of steamed modaks during Ganesh Mahotsav, even Bappa might enjoy a little variety! This fusion-style chocolate modak is sure to bring a smile to his face and blessings to your home.
So, this Ganesh Chaturthi, surprise Lord Ganesha with a twist he didn’t see coming. These easy, homemade chocolate modaks are not only festive and flavorful—they’re also a symbol of love, creativity, and devotion wrapped in sweet indulgence.
Ingredients:
- Graham Cracker Crumbs: If you don’t have graham crackers on hand, don’t worry! You can easily swap them with crushed digestive biscuits, vanilla-flavored crispy cookies, or even Oreo cookies—just be sure to remove the cream layer if using Oreos. All you need is a fine, sandy crumb texture that binds well with the chocolate. These alternatives work just as wonderfully, adding their own unique flavor twist while keeping the texture perfect for shaping into modaks.
- Chocolate Chips: I chose semi-sweet chocolate chips for this recipe as they offer a perfect harmony of rich cocoa flavor and just the right amount of sweetness. But since the chocolate will be melted anyway, feel free to use whatever you have on hand—chopped cooking chocolate bars or baking chocolate blocks are great substitutes. Want to go bold? Dark chocolate adds a richer, more intense bittersweet flavor to the modaks. If you prefer a sweeter taste, milk chocolate also works beautifully. Using high-quality chocolate ensures a deep, smooth, and indulgent taste in every bite.
- Pistachios: The earthy crunch of pistachios complements the smooth chocolate base so well, which is why I’ve chosen them for this recipe. But you can absolutely get creative with the nut selection! Feel free to add chopped almonds, cashews, walnuts, or hazelnuts—just pick whatever suits your taste or is handy in your kitchen. Each type of nut brings its own flavor and texture, so don’t hesitate to experiment or make a festive mix.
How To Make Chocolate Modak?
1) Combine the base ingredients:
Combine milk, condensed milk, and chocolate chips in a heavy-bottomed pan, then set it on medium-low heat to begin melting. Stir continuously with a spatula to prevent the mixture from burning or sticking to the bottom of the pan.
2) Melt and blend:
Keep stirring patiently as the chocolate chips begin to melt. Take your time with this step—low heat helps melt the chocolate smoothly without burning it.
3) Achieve a smooth consistency:
After a few minutes, the mixture should turn completely melted, glossy, and smooth. It will start to thicken slightly—this is your cue that it’s ready for the next step.
4) Add the dry ingredient:
Now, toss in the graham cracker crumbs (or digestive biscuit powder if substituting). This helps bind the chocolate mixture and gives the modaks their shape and structure.
5) Add the crunch:
Begin folding the mixture with a spatula, and midway through mixing, sprinkle in the finely chopped pistachios. The nuts add a nice contrast in texture and a rich nutty flavor to every bite.
6) Form a dough-like mixture:
Continue to mix everything well until the mixture starts leaving the sides of the pan and comes together like a soft dough or a fudge-like ball. Turn off the heat at this stage.
7) Cool and prep the mould:
Transfer the warm mixture onto a plate. Let it cool down just enough to handle comfortably. While the mixture cools slightly, grease the modak mould with a little ghee and keep it ready for shaping.
8) Shape into modaks:
Scoop out small portions of the mixture and press them gently but firmly into the greased mould through the bottom opening. Once packed, open the mould slowly and release the shaped modak with care.
9) Repeat the process:
Continue shaping the remaining mixture the same way. Place the shaped chocolate modaks on a serving plate and allow them to cool fully before offering them to Lord Ganesha—or sneaking a taste yourself!
Expert Tips For Chocolate Modak:
1. Use High-Quality Chocolate:
The flavor and texture of your modaks largely depend on the chocolate you choose. Whether you prefer semi-sweet, milk, or dark chocolate, always opt for a trusted, good-quality brand. Premium chocolate melts more smoothly, has a richer taste, and gives your modaks a glossy finish. This small choice goes a long way in elevating the final result.
2. Mix While the Mixture Is Still Warm:
Once the chocolate mixture is melted and ready, it’s important to mix in the crushed crackers and nuts while it’s still warm and soft. This ensures that everything blends uniformly and no dry bits are left behind. If the mixture cools too much before mixing, it may become crumbly or hard to work with.
3. Pay Attention to Texture:
Getting the right consistency is key. If the mixture feels too sticky or loose, allow it to cool down for a few minutes—it will firm up naturally. On the other hand, if it seems too dry or stiff, don’t hesitate to add a teaspoon of warm milk or melted ghee to loosen it slightly. Tuning the texture at this point helps in easy moulding and gives the modaks a neat, well-defined shape.
4. Shape While Warm, Not Hot:
For clean, defined modaks, begin shaping them while the mixture is warm to the touch but not hot. This makes the mixture pliable and easy to mould. If it cools completely, it may harden and become difficult to shape, leading to cracked or uneven modaks.
Variations to Try
1. Nut-Free Chocolate Modak:
If you’re preparing these for someone with a nut allergy or simply want a smoother texture, you can skip the nuts entirely. The modaks still turn out rich, chocolaty, and delicious using just the graham cracker (or biscuit) base and melted chocolate. The absence of nuts doesn’t take away from their flavor or festive appeal.
2. Coconut-Chocolate Modak:
For a delightful tropical twist, mix in 2 to 3 tablespoons of desiccated coconut into the warm chocolate mixture. This adds a lovely chewiness and instantly elevates the flavor with a nod to traditional Indian sweets. The coconut works beautifully with both milk and dark chocolate, enhancing the richness and giving a slightly nutty, traditional vibe to your modaks.
3. Flavored Chocolate Modak:
Get creative by adding subtle flavor infusions to your mixture. A bit of orange zest brings a citrusy freshness, a pinch of cinnamon powder adds warmth and spice, while a drop or two of coffee essence or vanilla extract deepens the flavor. These simple additions can transform your chocolate modaks into gourmet bites.
4. Stuffed Chocolate Modak:
Turn your modaks into surprise-filled treats by adding a stuffing. After pressing a small amount of mixture into the mould, place a tiny portion of nut butter, chopped dried fruit, or even gulkand (rose petal jam) in the center. Then cover with more mixture, press firmly, and unmould. Each bite offers a delightful hidden flavor burst!