Chocolava Modak

Name: Chocolava Modak
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1/2 packet Marie biscuits; 1 packet Oreo chocolate biscuits; 4 tbsp Condensed Milk; 1/4 cup butter melted; 1/4 cup milk; 1 cup fresh cream; 1/4 th cup chocolate; 4 tbsp Nutella; 6 almond peeled and slivered

Harjeet Kaur @cook_13349754

#chocolate
#modak
Ganesha has come visiting a month early to my home when He saw the Chocolava Modaks I made for Cookpad Today. And I am blessed to be offering Him these innovative Modaks. Ganesha is one of the most popular of Gods, in India and the innovative sculptures every year are amazing. Our Gods are not only Earthly they are also contemporary; you can see Ganesh idols holding a mobile phone or riding a bike. I decided to make a modern Modak for this modern and much loved Ganesha, so I made these No-Cook Chocolava Modaks.
Ganesha is a real foodie and loves His food. We all know the legend of the Modaks. A variety of modaks, steamed and fried are offered to Ganesha on Ganesh Chaturthi and I decided to offer chocolaty ones.
"Chocolava Modak" is delicious, it’s instant and looks marvellous. A very interesting, easy and no cook recipe which kids and adults will relish.

Harjeet Kaur @cook_13349754

Saved

Ingredients

20 mins

10 servings

1/2 packetMarie biscuits
1 packetOreo chocolate biscuits
4 tbspCondensed Milk
1/4 cupbutter melted
1/4 cupmilk
1 cupfresh cream
1/4th cup chocolate
4 tbspNutella
6almond peeled and slivered

Saved

Steps

20 mins

1

Crush the Marie biscuits into powder in the blender. Keep aside
Take the Oreo biscuits and with a knife gently lift the cream layer from the centre. Crumble the biscuits with hand or in a blender. I blended both.
With a spoon pour 2 tbsps. butter, milk and condensed milk on the Marie and Oreo powders. Mix nicely until crumbly. Now slowly add a little milk to bind each into a smooth dough.
2

Meanwhile on a double boiler, heat the cream and blend in the chocolate and Nutella to form a satiny smooth Ganache.
Take the Modak mould and press a ball of the dough, neatly into the sides of the mould. Make a depression in the centre. Fill a piping bag with the chocolate Ganache and pipe it into the mould. Add 2 slivers of almonds and seal it with more dough.
3

Gently open the mould to reveal the perfect Chocolava Modak with the lava oozing out. The Modaks when opened reveal a chocolaty interior which oozes out and is creamy to taste. Chocolate to many, tastes heavenly and I always say I have a chocolate tooth.
4

If you want to make avant-garde and exotic modaks, try with blueberries, mascarpone cheese, peanut butter, other fruits, caramel or any ingredients that can be moulded.