Chocolate Mawa Modak

2 min read

Firstly measure and keep all the ingredients ready for the dish.
Grease the modak moulds with a bit of butter or ghee or oil. Place aside.
Heat a pan. Keep the heat to a low and add the crumbled or grated mawa.
Keep stirring on low heat for a minute. After 1 to 2 minutes the mawa would start melting.
When the mawa begins melting, add sugar in the mawa mixture and stir for a minute.
Quickly add chocolate chips.
You would see the chocolate chips melting. Keep stirring non-stop on low heat till all of the chocolate has melted and mixed evenly with the mawa mixture.
The mixture will start thickening. Continuously keep stirring.
Sprinkle cardamom powder.
Keep stirring on low heat until the mixture starts leaving the edges of the pan and comes together as a ball or lump of one cohesove mass. Do not overcook as then the texture will become chewy or dense.
Immediately transfer the mixture in another bowl or tray or plate.
Allow the mixture to cool slightly.

Instead of chocolate chips you can use a good quality of cooking or baking chocolate. Preferably use couverture chocolate.
You can use sweet or semi-sweet or dark chocolate. If using dark chocolate then increase the amount of sugar if you want.
Use good quality fresh mawa. Don’t use mawa that has gone stale or rancid. The mawa should not taste bitter. However, if you are making it for Bhagwan Ganesha then don’t taste any ingredients. Try to source the fresh ingredients from a reliable shop or store. Also maintain purity, cleanliness and prayerfulness while making the dish.
The sugar can be adjusted according to your preferences. These chocolate modak is sweet but for more sweetness you can add more