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.
You may like two more modak recipes on this blog. Click on the name below to get recipe.
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.
Khoya/mawa or dried milk – 4 cup
Sugar – 1 cup
Dark Chocolate – 1/2 cup, grated or finely chopped
Cocoa powder – 2 tablespoon
Vanilla essence – 1 teaspoon
Peach spread – as required
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.
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.