Chocolate Mango Modak
Top Rated Recipe
Key Details:
.png)
prep time: 45 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Mithai
Cuisine: Indian
Key Ingredients:
Milk chocolate
Dark chocolate
Mango pulp
Edible gold dust
About Chocolate Mango Modak
Table of Contents
Lord Ganesh will
certainly be happy to be offered these lovely looking and delicious modaks
- Milk chocolate, roughly chopped 1 cup
- Dark chocoalte, roughly chopped 1 cup
- Mango pulp ¾ cup
- Edible gold dust as required
Step 1.Heat mango pulp in a non-stick pan, on low heat till it comes to a boil.
Step 2.Take milk chocolate in a bowl and melt it on a double boiler.
Read MoreIngredients
- Milk chocolate, roughly chopped 1 cup
- Dark chocoalte, roughly chopped 1 cup
- Mango pulp ¾ cup
- Edible gold dust as required
How to Make Chocolate Mango Modak (Stepwise Photos)
Method
- Heat mango pulp in a non-stick pan, on low heat till it comes to a boil.
- Take milk chocolate in a bowl and melt it on a double boiler.
- Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat.
- Remove from heat and mix till smooth. Transfer into another bowl and chill it in the refrigerator.
- Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
- Pour melted milk chocolate into individual modak moulds and tap lightly. Scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
- Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
- Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
- Pour the melted milk chocolate in the space left in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
- Demould, place the modaks on a serving platter, dust the chocolates with edible gold dust and serve.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available