Updated: September 4, 2016 3:20:15 pm
Are you a culinary experimenter? Love creating innovative versions of classic dishes by adding the magic of your special “something”. Well, then this recipe is just right for you.
This Ganesh Chaturthi, we present you with a chocolaty twist to your classic modaks that will add the spice of variety to the delicious sweet dish. The recipe will treat your taste buds as well your eyes with its artistic presentation and delicious flavours. And guess what? This feat of culinary innovation can be made in just half an hour, sparing you plenty of time to rejoice in the festivities.
The recipe comes from Moutushi Mitra, a food-travel-art enthusiast and a happy chef based in New Jersey. So, get cookin’!
Preparation + Cook Time: 25-30 mins | Serving: 12 Chocolate modaks (Number may vary slightly based on size/shape of mold)
192m – Chocolate bar (preferably a dark and mildly sweet chocolate)
1 tsp – Butter
1/4th cup (about 2 oz or 50g) – Sweetened condensed milk
1-2 tsp – Rooh Afza for flavour (optional)
About 5 tbsp – Finely powdered desiccated coconut
1 heaped tbsp – Almonds, pistachios and golden raisins
1/4 tsp – Fresh ground cardamom (optional)
Modak or Chocolate mould sheet with deep-filling cavities
To paint/draw on the Modak use
A new, clean and dry paint brush
1/2 tsp – Cake icing (a light colour of your choice)
* Pound the nuts in a mortar and pestle and reduce them to a coarse mix. Chop the raisins.
* In a mixing bowl, add coconut powder, sweetened condensed milk, ground nuts, chopped raisins, Roof Afza and cardamom powder. Mix to bind them all together. (If the filling mixture is too soft and sticky, add more desiccated coconut to adjust the consistency.)
* Shape and make small round balls out of the sweet coconut mixture. (Make as many balls as the number of chocolate modaks.) The size of each ball should be a little less than half the size of the chocolate mould cavity.
* Set the chocolate mould ready for use. Brush/grease minimally with butter as per the mould’s package instructions.
*In a microwave-safe bowl, add butter and broken chocolate bar pieces (the butter helps in a smoother modak finish). Heat for 15 seconds on high power. Take out and stir well with a spoon to soften/melt/mix the chocolate. Place it back in the microwave and heat for another 10-15 seconds or till most of the chocolate pieces have softened. Stir with a spoon to obtain a smooth melted chocolate mixture. Alternatively, place the bowl with butter and chocolate on a boiling water bath (taking care so no water gets into the bowl) till the chocolate melts. However, do not heat the chocolate too much – it will result in burning and lumpy charred chocolate.
* Half-fill each of the moulds with melted chocolate mixture. Gently push down one sweet-filling ball each into the cavities. Then fill the remaining of the cavities with melted chocolate. Do not overfill. It is ideal to fill up to just a bit below the cavity brim.
* The sweet balls should be covered and dipped in the chocolate completely.
* With both hands, hold the mold sheet from the two ends or sides. Gently tap the mold a couple times. This helps in getting rid of any trapped air bubbles, and also facilitates the chocolate mixture getting into every corner of its cavity and evenly distribute.
* Place the mould sheet carefully into a freezer and let freeze for 10-15 minutes, till the chocolate modaks are all firm, hard and well set.
* Gently get the modaks out of the mold. Using a new clean paint brush and cake icing, outline what you’d like on your modaks.
* Serve them slightly chilled. You can store them in a cool place in air tight containers/ziploc bags and away from heat and humidity, so they do not melt and stick to each other.
Note: Best if consumed within the first 2-3 days.
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