GANESH CHATURTHI SPECIAL: CHOCOLATE MODAKS WITH A SURPRISE FILLING 

When food goes viral, it spreads like wildfire, with everyone trying their hand at it. The viral Kunafa chocolate was everywhere for weeks. Forget the Burj Khalifa, when I visit Dubai, I’m heading straight for the kunafa chocolate! I saw all kinds of variations but with Ganesh Chaturthi coming up, I was pleased to find that no one had done a modak version! 

The original recipe calls for Kataifi pastry which is made by finely shredding phyllo dough but it’s hard to find. Several recipes substituted kataifi with semiya but I was disappointed when I tried it out. The semiya was too crunchy and didn’t taste right. Moreover, I wasn’t able to fill small modak moulds with it. However I loved the combination of pistachio and chocolate so I mixed it up a bit. For crunch, we double down on the flavour and add some crushed pistachios. The best part about it is that you can make as small or as big chocolates as you like. 

Equipment:

The Nutri-blend Smart has simplified my life in the kitchen. Whether I’m whipping up a quick smoothie, grinding chutneys or making fresh masalas the powerful motor and advanced blade design ensures success every time. Thanks to the pre-programmed settings, my dishes turn out exactly the same every time. What’s more? I’m able to multitask because I don’t need to stand by my mixer anymore. Its compact design and leak-proof functionality make cleanup and storage a breeze making it perfect for busy kitchens. 

For this modak recipe, the Nutri-blend certainly is a lifesaver. It grinds the pistachios into a fine powder with the 45 second dry grind program and once you add all the other ingredients, it only takes 60 seconds to get a delicious pistachio butter filling. Thanks to the blade design, the pistachio filling comes out smooth and creamy. Plus the powerful motor handles tough ingredients like nuts without breaking a sweat. Professional results in no time, right at home. 

What chocolate should I use?

I’ve made these modaks with both couverture and compound chocolate and they both taste good. Couverture or ‘real’ chocolate tastes better, gets a glossy sheen and will have a signature chocolate snap when you break it. However it is more complicated to work with. The recipe below is for compound chocolate.  Being the festival season, I think we’d all like to spend more time with family and less time in the kitchen. 

These chocolate modaks make excellent prasads during Ganesh Chathurthi. Modaks are a favourite of Ganesha but this recipe blends tradition with a modern twist. This is a modak that will please people from all generations all the while adding a touch of indulgence that honours the spirit of the festival and makes them perfect for gifting!

RECIPE CARD 

Makes: 12 large modaks (Serving size depends on mould) 

Time: 1 hour 

Ingredients

Pistachio Filling: 

½ cup plain pistachios 71g

2 tbsp white sugar 

¼ cup white chocolate (50g) 

1 tbsp butter 

3 tbsp milk 

½ tbsp tahini

Chocolate Modaks:

300g dark or white chocolate (chopped into small pieces)  

¼ cup chopped pistachios

Method

1. Place butter, white chocolate and milk in a bowl and microwave till melted. Stir well to combine and set aside. 
2. Add the pistachios and white sugar into the Nutri-blend Smart blender jar and select the dry grind program. 
3. Once ground, open the jar and add the melted ingredients along with the tahini and select the smoothie mode. 
4. Transfer the pistachio filling into a piping bag and set aside. 
5. Add the chopped chocolate into a microwave safe bowl and heat in 10 second increments 3 times while mixing the chocolate in between. Heat till you still see a few lumps and then mix well to melt it completely. 
6. Add some chocolate into your moulds and swirl to coat it completely. You can also use a small spoon to ensure it covers the sides properly. Place the tray in the fridge for a few minutes to set. 
7. Once set, fill each mould with a little bit of pistachio butter filling followed by a sprinkling of chopped pistachios. Repeat another layer ensuring to fill only 3/4ths of the mould. 
8. Pour the remaining chocolate into each mould and scrape off the excess. Place in the fridge for about 5 minutes or until completely set. 
9. Pop them out of the silicone mould and serve. 

Notes:

1. You can use either dark or white chocolate for the moulds, both taste great with the filling 
2. If your mould is small then you can fill it with just the pistachio butter and omit the chopped pistachios.