Chocolava Modak

Name: How to cook Chocolava Modak - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Harjeet Kaur

Chocolava Modak

#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.

Ingredient

Food ration :

10 servings

Cooking time :

20 mins

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

almond peeled and slivered

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.