India
Chocolate modak
Ganesha's favourite, now with a little chocolate in the coconut.
75 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original317kcal
3 gprotein
4 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Cook the coconut and jaggery in a pan on medium low, stirring, for 7 to 8 minutes. Add the poppy seeds and cardamom. Cool for 5 minutes, then stir in the chopped chocolate.
- 2Bring the water, ghee and salt to a boil. Lower the heat, add the rice flour, stir quickly, cover and steam on the lowest heat for 3 minutes.
- 3Tip onto a plate and knead while warm, using a little ghee and water on your palms, until very smooth.
- 4Make 12 balls. Press each into a thin cup, fill with a spoon of filling, pleat the edges and gather to a point. Or use a modak mould.
- 5Line a steamer with a greased banana leaf or plate and steam the modak 12 minutes.
- 6Serve warm with a spoon of ghee on top.
Serve it like this
Arrange the modak on a banana leaf with one split open to show the dark filling, and a spoon of ghee beside them.
