Chocolate Modak

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Grate the mawa into a wide nonstick pan and cook on medium-low heat for 2 minutes, until it starts to melt.
2. Add the sugar and mix well. Cook until the mixture bubbles and the fats begin to separate, for 8 to 10 minutes in total, until it pulls away from the sides of the pan and starts to thicken.
3. Turn off the heat, stir in the cocoa powder, and mix well.
4. Transfer the mixture to a bowl and let it cool for 10 to 15 minutes.
5. Lightly grease the modak mould with ghee. Shape about 2 teaspoons of dough into a ball and place it in the mould. Close the mould and press the dough through, making sure it fills the shape, then scrape off any excess from the outside.
6. Gently open the mould and remove any excess dough around the edges of each modak with a small pointed spoon or butter knife.
7. Carefully transfer the modaks to a serving plate and shape the rest of the dough the same way.
8. Without a mould, roll a tablespoon of dough into a ball, flatten it into a thick disc, and press an indent in the centre with the back of a clean highlighter. Garnish with sliced nuts if you like.

Summarized from Ministry of Curry's video. Watch it for the details.