Stuffed Chocolate Modak

Happy Maha Nabami.
May Goddess Durga bless you with lots of prosperity, happiness, health, wealth and good fortune. Today is the last day of Durga Puja. Pray, eat, laugh and enjoy the day 😊

Get some details of Durga Puja here.

Peach spread stuffed chocolate modak.
A very easy to make and delicious chocolate flavoured modak made with khoya/mawa or dried milk and stuffed with yummy peach spread. You can feel the divine taste.

Got this super yummy peach spread from Pushpita Aheibam of Pushpitas Chakhum. Thanks Pushpita.

You may like two more modak recipes on this blog. Click on the name below to get recipe.

1. Quick dry fruit coconut modak

2. Gulkand stuffed chocolate modak

This week’s 216 #Foodiemonday blog hop theme is Vijayadashami treat or Dussehara special recipe. My contribution is this stuffed chocolate modak.

Everytime on Vijayadashami or Dassehara we usually make different kinds of sandesh, rasgulla, gulab jamun, or pantua, kheer kadam, malpua etc.
But this time sharing Ganapati Bappa special modak. Look at the idol above, Ganapati bappa is also there.
So why not modak. Try out this modak at home and enjoy the heavenly taste.
You can use dark chocolate or cocoa powder, use whatever you have. Both will be equally delicious.

Recipe

Khoya/mawa or dried milk – 4 cup

Sugar – 1 cup

Dark Chocolate – 1/2 cup, grated or finely chopped

Or

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Peach spread – as required

Method

1. Mash the khoya/mawa or dried milk with sugar. You can use your food processor or blender to make the mixture smooth.
I have use homemade khoya or mawa. Get the method of making mawa here.

2. Heat a pan and add the khoya and sugar mixture.

3. Cook on low heat and stir continuously to avoid sticking at the bottom.

4. When the mixture about to dried up add grated dark chocolate or 2 tablespoon cocoa powder and mix well.

5. When the mixture starts to leave the sides add vanilla essence and remove from heat. Don’t over cook. Over cooking will make the mixture hard.

6. Mash the mixture again when it still warm. Mash to make it smooth.

7. If you have modak mould, fill 3/4 of mould with khoya mixture. Make hole in the middle with your finger. Fill the hole with 1/4 to 1/2 teaspoon peach spread. Amount of filling depends on the size of your modak mould. See note for more option.

8. Fill the remaining space of the mould. Fill the mould tightly to get perfect shape.

9. Open the mould and take out the modak.

10. If you don’t have modal mould make small balls with the mixture.
Flatten the ball with your palm. Place peach spread in the middle. Close the edges and make laddu or give shape of a modak.

11. Serve immediately or keep in the refrigerator for later. You can keep it in the refrigerator for 6-7 days.

Note

Any jam, preserve or spread can be used instead of peach spread. Use your favourite spread for filling.

you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gulkand Stuffed Chocolate Modak

Gulkand stuffed chocolate modak.
Ganesh Chaturthi won’t be complete without Lord Ganesha’s favourite modak. Today sharing a kids favourite modak.
A very delicious melt in mouth modak. Chocolate and Gulkand are a great combo. Two different taste and flavour made these modak superbly delicious.

I don’t have modak mould so made with hands. Shape is not perfect but believe me, taste is too good. Try it, it will be lip-smacking and loved by kids and adults both.
Normally modak is a sweet dumpling stuffed with coconut and jaggery. It may be steamed or fried.

But here is simple and easy recipe. You don’t need to steam or fry.
You can get one more easy and quick modak recipe here.
Quick dry fruit modak

My daughter called me and said she just bought some delicious Gulkand stuffed chocolate modak. I don’t know how they made it. Now here is my version of delicious Gulkand stuffed chocolate modak.

Have some biscuit crumb in your pantry? No don’t discard you can make this yummy modak with biscuit crumb. I have used digestive biscuit crumb but you can use whatever you have. I have used homemade khoya or dried milk. But you can also use store bought, just grate it before using.

Recipe

Khoya – 1 cup, crumbled or grated

Condensed milk – 4 tablespoon

Cocoa powder – 1 & 1/2 tablespoon

Milk – 1/3 cup

Biscuit crumb – 3/4 cup

Ghee – 1 teaspoon + for greasing the mould

Gulkand as require

Method

1. Heat 1 teaspoon ghee or clarified butter in a heavy bottom or nonstick pan.

2. Add khoya or dried milk and roast on low heat till dried up. Stir continuously to avoid sticking to the bottom.

3. Now add condensed milk, cocoa powder, milk and biscuit crumb. Mix well.

4. Stir constantly and cook on low flame till the mixture leaves the sides and becomes like a dough.

5. Don’t overcook or make it too dry. It should be just like a smooth dough.
Let the mixture cool down.

6. Knead the dough with your hand to make smooth. Now make small balls. Flatten the ball with your palm and place little Gulkand at the middle.

7. Bring the edges together and close the ball.

8. Shape the modak with your hand or greased modak mould. Serve or keep in refrigerator to serve chilled. It will be delicious in both ways.

Notes

1. If you want your modak more sweet, then you can add 1 tablespoon more condensed milk.

2. You can use grated dark chocolate instead of cocoa powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update.

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