Chocolate Pistachio Modak
Chocolate Pistachio Modak — a special mithai for Ganesh Chaturthi, these modaks made with homemade chenna just melt in your mouth and are so decadent without being heavy! With soaked pistachios for that perfect texture and notes of cardamom, vanilla, and saffron, there’s no better way to kick off the festive season!
Ingredients
Homemade Chenna:
- 1/2 gallon milk , 2 liters
- 1/2 cup water
- 2 tbsp vinegar , mixed in 3/4 cup water
Chocolate Portion:
- 2 tbsp cocoa powder
- 2 tsp ghee
- 4 tbsp sugar , adjust to taste
- 1/2 tsp vanilla essence
Pistachio Portion:
- 3 tbsp pistachio , soaked for 30 mins in warm water and finely chopped
- 3 tbsp sugar , adjust to taste
- 6-7 strands saffron , soaked in 1 tsp cold water
- 1/2 tsp cardamom powder
- 1 drop green food color
Modak:
- gold dust
- pistachio , finely chopped
- ghee , for greasing
Instructions
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To make the chenna, in a pan, add the water (to prevent the milk from sticking) and the milk. Let this come to a boil on medium heat and then take this off the heat. Slowly stir in the diluted vinegar (i.e. vinegar mixed with water) until the milk curdles.
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Drain the curdled milk using a cheesecloth and rinse it with 3 to 4 cups of cold water to remove the lemon flavor. Don't over rinse the chenna.
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Lightly squeeze the excess water. Hang the cloth along with curdled milk (chenna) for 20 minutes. Don't hang it for more time otherwise it will loose moisture and become very dry.
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Take out the chenna onto a plate and knead it with your palm for 5-7 minutes until it becomes soft and smooth. Divide this into four equal parts.
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For our chocolate layer, transfer 1/4 of the chenna into a pan with the sugar. Let this cook on low-medium heat for 5 minutes until it comes together. This roasted chenna helps ensure the binding of the sugar and gives a really nice texture.
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Then, add the cocoa powder and mix gently. Take off the heat after a minute. Let this cool in the fridge for 10 minutes.
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Once cooled, mix together with 1/4 of the chenna, vanilla essence, and ghee. Set this mixture aside.
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For the pistachio layer, transfer 1/4 of the chenna into a pan with the sugar. Let this cook on low-medium heat for 5 minutes until it comes together.
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Then, add in the pistachios, cardamom powder and saffron. Mix gently and let this cool in the fridge for 10 minutes.
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Once cooled, mix together with 1/4 of the chenna and green food color. Set this mixture aside.
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Grease your modak mold with ghee and gently press small balls of the chocolate and pistachio portion and shape your modaks. Place chopped pistachios and edible gold dust in your mold before filling for a fun effect.
Recipe Video
Recipe Notes
- You can store this in the fridge for up to 2-3 days.