6 Artisanal Modak Recipes
By Chef Altamsh Patel
DATES AND ORANGE MODAK
Ingredients:
Dates
Orange marmalade
Method:
Combine dark chocolate and orange marmalade and mix well, allowing chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using the double boiler method and keep it aside.
Stir the melting milk chocolate, remove from heat, and keep mixing until smooth.
Pour melted milk chocolate into modak molds.
Tap lightly and scrape off the excess chocolate using a scraper.
Refrigerate for 1 minute.
Pour the chocolate back into the bowl from the molds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared dates and orange marmalade-chocolate ganache and pipe into the molds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate into the remaining space in the molds, tap lightly, scrape off the excess, and refrigerate until fully set.
Demold and brush edible gold dust on top of the modak.
PISTACHIO AND CRANBERRY MODAK
Ingredients:
White chocolate
Pistachio
Dried cranberry
Method:
Add dark chocolate to the dried chopped cranberry and mix well, allowing chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using the double boiler method and keep it aside.
Stir the melting milk chocolate, remove from heat, and keep mixing until smooth.
Pour melted milk chocolate into modak molds.
Tap lightly and scrape off the excess chocolate using a scraper.
Refrigerate for 1 minute.
Pour the chocolate back into the bowl from the molds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared Pistachio and Cranberry-chocolate ganache and pipe into the molds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate into the remaining space in the molds, tap lightly, scrape off the excess, and refrigerate until fully set.
Demold and brush edible gold dust on top of the modak.
VANILLA AND MATCHA MODAK
Ingredients:
Milk chocolate
White chocolate
Matcha Green Tea Extract
Vanilla Bean Pod
Method:
Add milk chocolate to the Matcha Green Tea extract and vanilla bean pulp mixture and mix well, allowing chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using the double boiler method and keep it aside.
Stir the melting milk chocolate, remove from heat, and keep mixing until smooth.
Pour melted milk chocolate into modak molds.
Tap lightly and scrape off the excess chocolate using a scraper.
Refrigerate for 1 minute.
Pour the chocolate back into the bowl from the molds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared matcha green tea and vanilla pod pulp-chocolate ganache and pipe into the molds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate into the remaining space in the molds, tap lightly, scrape off the excess, and refrigerate until fully set.
Demold and brush edible gold dust on top of the modak.
WHITE CHOCOLATE AND KASHMIRI SAFFRON MODAK
Ingredients:
White chocolate
Milk chocolate
Kashmiri Saffron
Edible gold dust
Method:
Add White Chocolate to the Kashmiri Saffron and mix well, allowing chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using the double boiler method and keep it aside.
Stir the melting milk chocolate, remove from heat, and keep mixing until smooth.
Pour melted milk chocolate into modak molds.
Tap lightly and scrape off the excess chocolate using a scraper.
Refrigerate for 1 minute.
Pour the chocolate back into the bowl from the molds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared saffron-chocolate ganache and pipe into the molds, leaving a little space.
Refrigerate for 1 minute.
Pour the melted milk chocolate into the remaining space in the molds, tap lightly, scrape off the excess, and refrigerate until fully set.
Demold and brush edible gold dust on top of the modak.
DRY FRUIT MAWA MODAK
Ingredients:
Mawa
Almond
Sugar
Pistachio
Green cardamom
Saffron
Method:
Heat a non-stick pan, add mawa and sugar, and stir on low heat until both mawa and sugar melt.
Add soaked saffron and mix well. Add chopped nuts, mix, and cook until the mixture thickens.
Take the pan off the heat and transfer the mixture into a large bowl and set aside to cool down to room temperature.
Grease the modak mold with some oil. Stuff it with a portion of the mixture and press gently.
Demold, arrange the modaks on a serving platter, garnish with pistachios, and serve.
MANGO CHILLI MODAK
Ingredients:
Milk chocolate
Mango Pulp
Red chili flakes
Edible gold dust
Method:
Heat mango pulp in a non-stick pan. Simmer it for some time on low heat.
Add dark chocolate to the hot mango pulp and chili mixture and mix well, allowing chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using the double boiler method and keep it aside.
Stir the melting milk chocolate, remove from heat, and keep mixing until smooth.
Pour melted milk chocolate into modak molds.
Tap lightly and scrape off the excess chocolate using a scraper.
Refrigerate for 1 minute.
Pour the chocolate back into the bowl from the molds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared mango, chili-chocolate ganache and pipe into the molds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate into the remaining space in the molds, tap lightly, scrape off the excess, and refrigerate until fully set.
Demold, brush edible gold dust on top of the modak.
