Choco Lava Modak is a delightful fusion of traditional Indian modaks with a rich chocolate twist. The outer shell is made from coconut, condensed milk, and cocoa powder, while the center surprises you with a gooey chocolate filling. Perfect for festive occasions or as a unique dessert, these modaks are...
Ingredients
For the outer modak shell
grated coconut (fresh or desiccated)1cup
condensed milk1cup
cocoa powder2tbsp
ghee (for greasing)1tsp
For the lava filling
dark/milk chocolate (chopped or chips)1/2cup
fresh cream or butter1tbsp
Optional garnish
choco chips
nuts
edible silver leaf
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
2.0g (4.1%)
Carbs
16.0g (5.83%)
Sugars
13.0g (26.08%)
Healthy Fat
2.6g
Unhealthy Fat
6.6g
% Daily Value based on a 2000 calorie diet
How to make Choco Lava Modak
Prepare the Lava Filling
- Step 1
Melt the chocolate with cream or butter in a microwave or double boiler.
- Step 2
Mix until smooth and glossy.
- Step 3
Refrigerate for 15–20 minutes so it firms up slightly, making it easier to stuff inside.
Make the Outer Mixture
- Step 1
Heat a non-stick pan and add ghee.
- Step 2
Add grated coconut, cocoa powder, and condensed milk.
- Step 3
Cook on a low flame until the mixture thickens and begins to leave the sides of the pan.
- Step 4
Let it cool slightly until warm but not too hot to handle.
Shape the Modaks
- Step 1
Grease your palms and a modak mould with ghee.
- Step 2
Take a small portion of the coconut mixture and press it inside the mould, making space in the center.
- Step 3
Place ½ tsp of the chilled chocolate filling inside.
- Step 4
Cover with more coconut mixture and seal tightly.
- Step 5
Gently unmould to reveal your Choco Lava Modak.
Serve
- Step 1
Repeat the process for all modaks.
- Step 2
Garnish with nuts, choco chips, or edible silver leaf.
Nutrition (per serving)
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
2.0g (4.1%)
Carbs
16.0g (5.83%)
Sugars
13.0g (26.08%)
Healthy Fat
2.6g
Unhealthy Fat
6.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the coconut mixture is warm but not too hot to handle while shaping the modaks.
Refrigerating the chocolate filling helps it firm up, making it easier to work with.
Grease the modak mould well to prevent sticking.
You can experiment with different garnishes like crushed nuts or colorful sprinkles for a festive look.
FAQS
Can I use milk chocolate instead of dark chocolate for the filling?
Yes, you can use milk chocolate if you prefer a sweeter filling. Both dark and milk chocolate work well for this recipe.
Can I make this recipe vegan?
Yes, you can make it vegan by using vegan condensed milk, dairy-free chocolate, and coconut cream instead of fresh cream or butter.
Do I need a modak mould to make this recipe?
While a modak mould helps achieve the traditional shape, you can shape the modaks by hand if you don't have one.
How long can I store Choco Lava Modaks?
You can store them in an airtight container in the refrigerator for up to 3–4 days.
Can I use desiccated coconut instead of fresh coconut?
Yes, desiccated coconut works perfectly for this recipe and is a convenient alternative to fresh coconut.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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