Chocolate modak

Back to my blog after a long break away in not-so-sunny Mumbai!

My last month has been a month of festivities and sweet treats. The Hindu festival of Ganesh Chaturthi started last week – it is celebrated over 10 days and is dedicated to Ganesha.

Here’s the recipe for a special sweet we made as an offering to Lord Ganesha.

Recipe: (makes approximately 25 modaks)

1 cup khoya/mava
3/4 cup icing sugar
1/2 cup milk powder
2 tbsp cocoa powder


  • Saute the mava, cocoa powder & milk powder over low heat until mixed properly
  • Take off the heat
  • Stir in the icing sugar & leave to cool down to room temperature.

  • Place the mixture into metal modak moulds and press the 2 parts of the mould together. (NOTE: You can shape them with your fingers if you don’t have this mould)

  • Place each modak on its base and leave to set at room temperature.
  • Enjoy each one while you can – they won’t last very long! šŸ™‚

About Deepali Gandhi

Le Cordon bleu trained patissiere, chocolatier and a first time entrepreneur. I believe in delivering remarkable well crafted products that look and taste great.
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2 Responses to Chocolate modak

  1. Anjali says:

    Deepali u r a genius. The Modak looks delich. Yummy. I will definately try it out soon.

  2. Pingback: Mango modak | Cakes, Desserts and more

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