Chocolate Modak
Servings - 2 - 3
INGREDIENTS
Milk - 2.7 litres
Sugar - 80 grams
Cocoa powder - 25 grams
Desiccated coconut - 35 grams
Almonds - 40 grams
Raisins - 30 grams
Chocolate chips - 35 grams
Condensed milk - 40 grams
PREPARATION
1. Heat 2.7 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
2. Then lower the heat and simmer the milk. Stir while the milk is simmering.
3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
4. Scrape the milk solids from the sides and add to the milk.
5. The milk will continue to reduce and thicken as its being simmered on a low heat.
6. Continue to simmer and stir.
7. Add 80 grams sugar and mix it well.
8. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
9. Add 25 grams cocoa powder and mix it well.
10. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.
11. Remove it from heat and allow it cool for about 10 - 12 minutes.
12. In a bowl, add 35 grams desiccated coconut, 40 grams almonds, 30 grams raisins, 35 grams chocolate chips, 40 grams condensed milk and mix it well.
13. Take some khoa mixture in your hand and flatten it.
14. Place some coconut mixture in the center.
15. Pinch the edges and bring the fluted edges in the center. Join the center and pinch off the top. (See Video)
16. Decorate with the help of a toothpick.
17. Serve.
Rava Modak
Servings - 2 - 3
INGREDIENTS
Jaggery powder - 280 grams
Coconut - 160 grams
Water - 550 milliliters
Ghee - 2 teaspoons
Salt - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Semolina - 370 grams
Ghee - for greasing
Saffron - for garnishing
PREPARATION
1. Take a pan, add 280 grams jaggery, 160 grams coconut and stir continuously until the jaggery is fully dissolved. Keep aside.
2. Heat 550 milliliters water in a heavy skillet, add 2 teaspoons ghee, 1/2 teaspoon salt, 1/2 teaspoon cardamom powder and mix it well.
3. Bring it to a boil.
4. Then, add 370 grams semolina and mix it well. Cook till it becomes soft and sticky.
5. Transfer the mixture into a bowl and knead it into a smooth dough.
6. Grease your hands with ghee.
7. Take some mixture in your hand and flatten it.
8. Place some jaggery and coconut mixture in the center.
9. Pinch the edges and bring the fluted edges in the center. Join the center and pinch off the top. (See Video)
10. Garnish with saffron.
11. Serve.
