Enjoy this modern chocolate version of a traditional and popular sweet made during the Ganpati festival. with cranberries added to it, the taste is unpredictable and simply impressive. Well, its also more chocolaty than all the other chocolate modaks you get in the market!
1 cup khoya (unsweetened)
1 tbsp coco powder
1/4 cup dark chocolate – chopped
1 tsp ghee or clarified butter
4-5 tbsp Milk powder or as required (it helps to bind the mixture well)
3-4 tbsp cranberries – chopped
- In a pan – add khoya.
- Cook in low flame until khoya starts to melt and is gooey. Now add coco powder.
- Add the chopped chocolate and mix well. The chocolate will start to melt.
- The entire mixture will become gooey, keep stirring and cook in low flame. Add ghee.
- The mixture will thicken and start to leave the sides of the pan. Keep stirring.
- At one stage it will be less sticky and come together as a mass. You can even check by rolling a ball, it will be very hot so be careful. Set aside to cool down. After cooling down for 10-15 mins the mixture will become thick.
- Now take the chopped cranberries and mix it with the chocolate mixture. Add milk powder also at this point.
- Grease the mold well with ghee. Take a small lemon sized ball and fill the modak mold. You can either push it from the bottom hole or stuff both the sides like this.
- Close press well, remove the extras and carefully open and demold. Repeat the same with the remaining mixture and make chocolate modaks.