#shorts Chocolate Modak

By Ministry of Curry · 25 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 stir well. Cook until the mixture bubbles and the fat starts to separate, for a total of 8 to 10 minutes, until it pulls away from the sides of the pan and thickens.
3. Turn off the heat, stir in the cocoa powder and mix well.
4. Transfer to a bowl and let cool for 10 to 15 minutes.
5. Lightly grease the modak mould with ghee. Roll about 2 teaspoons of dough into a ball and press it into the mould, pushing from the bottom opening so it fills the shape, and scrape off any excess from the outside.
6. Open the mould gently to reveal the modak, then trim any excess around the sides with a small pointed spoon or butter knife.
7. Carefully lift the modak onto a serving plate and shape the remaining dough the same way.
8. Without a mould, roll a tablespoon of dough into a ball, press it into a thick disc, and make 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.