Chocolate Modak

Tip: click step to get into cook mode

3 ½ cups mawa (grated, about 320 grams)

1 cup sugar ( (+ 2tbsp sugar optional)(brown sugar tastes best))

2½ tablespoons cocoa powder ((use good quality, more if using white sugar))

1 tablespoon ghee ( or any fats for greasing)

Grate mawa. Grease your pan and begin to heat mawa and sugar on a low to medium flame. Both begin to melt and the mixture turns gooey.
Keep stirring and continue to cook until the mixture thickens. This may take about 5 to 8 mins depending on the thickness of your pan and the intensity of the flame.
Add 1 tsp ghee and stir well. You will begin to see the mixture leaving the sides of the pan.
Add cocoa powder and stir very well until both are combined.
Switch off the heat and transfer to a plate. Cool this completely before we mould to chocolate modak.
When the mixture is warm begin to knead it until it turns glossy and uniform. This take just about 2 mins or even lesser. The mixture at this stage should not be sticky and must hold shape well.
Grease the mold with ghee and stuff a generous amount of the mixture to the mould. Press it very well and open the mould.
Remove the chocolate modak and place it on a plate.