Chocolate Coffee Modak

About Chocolate Coffee Modak

Modak, a delectable Indian sweet traditionally associated with the auspicious festival of Ganesh Chaturthi, has undergone a delightful transformation in recent years. While the classic modak filled with coconut and jaggery remains a cherished favorite, culinary creativity has led to the emergence of innovative variations.

Among these, the Chocolate and Coffee Modak stands out as a modern masterpiece that marries the rich, comforting flavors of chocolate and coffee with the traditional charm of the modak. Before delving into the delectable fusion of chocolate and coffee, it’s essential to understand the essence of a classic modak.

This sweet treat is synonymous with Lord Ganesha, the elephant-headed deity revered as the remover of obstacles and the god of beginnings. The traditional modak consists of a rice flour or wheat flour shell, filled with a mixture of grated coconut and jaggery, often flavored with cardamom or saffron. The modak is then steamed to perfection, resulting in a melt-in-the-mouth delight.

Chocolate, a universal symbol of indulgence, has transcended its Western origins to find its place in countless Indian delicacies. The rich, velvety texture and the intoxicating sweetness of chocolate are perfect companions for a traditional modak. Dark chocolate, with its deep, slightly bitter undertones, pairs exceptionally well with the earthy flavors of coconut and jaggery.

Coffee, a beloved beverage worldwide, carries its own enchanting allure. The distinct aroma and robust flavor of coffee beans have found their way into various culinary creations. In the Chocolate and Coffee Modak, coffee adds a layer of complexity, balancing the sweetness of chocolate with its pleasantly bitter notes.

The Chocolate and Coffee Modak offers a sensory delight like no other. As you take a bite, the velvety chocolate and aromatic coffee hit your taste buds in perfect harmony. The slightly bitter notes of coffee complement the sweet, creamy chocolate, while the tender outer shell adds a delightful textural contrast. It’s a treat that transcends tradition, making it suitable for all occasions, not just Ganesh Chaturthi.

The Chocolate and Coffee Modak represents the evolution of traditional Indian sweets, combining innovation with reverence for tradition. This fusion of flavors, where chocolate and coffee meet the classic modak, results in a culinary masterpiece that’s as much a feast for the senses as it is a symbol of cultural adaptation and creativity. So, whether you’re celebrating a festival or simply indulging your sweet tooth, the Chocolate and Coffee Modak promises an unforgettable experience that’s both modern and timeless.

Ingredients

• Cocoa powder 3-4 tablespoons
• Instant coffee powder 1 teaspoon
• Khoya / mawa grated 500 grams
• Ghee to grease
• Powdered sugar 1/2 cup
• Rose petals for garnishing 4-5 nos

How to Make Chocolate Coffee Modak (Stepwise Photos)

1. Heat a deep non-stick pan, add khoya and sauté, on medium heat, stirring continuously for about 20-25 minutes or till it is cooked completely and fat separates. Take it off the heat and set aside to cool slightly.
   
2. Add cocoa powder and mix well.
   
3. Add coffee powder and mix well.
   
4. Add sugar while khoya is still warm and mix well.
   
5. Grease modak moulds with a little ghee, put some of this mixture into each mould, press lightly, open the mould and keep the modak on a plate.
   
6. Arrange the modaks on a serving platter, garnish with rose petals and almond slivers and offer to Lord Ganpati.
   

Method

1. Heat a deep non-stick pan, add khoya and sauté, on medium heat, stirring continuously for about 20-25 minutes or till it is cooked completely and fat separates. Take it off the heat and set aside to cool slightly.
2. Add cocoa powder and mix well.
3. Add coffee powder and mix well.
4. Add sugar while khoya is still warm and mix well.
5. Grease modak moulds with a little ghee, put some of this mixture into each mould, press lightly, open the mould and keep the modak on a plate.
6. Arrange the modaks on a serving platter, garnish with rose petals and almond slivers and offer to Lord Ganpati.

Additional Tips and Tricks

1. Serving Suggestion : Arrange the modaks on a serving platter, garnish with rose petals and serve..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps