Khoya | maava 1 cup (scrambled) Sugar 1/4 cup Cocoa powder 1 tblsp Cardamom powder a pinch (optional) Ghee 1/2 tsp
Method:
Bring the khoya to room temperature. Scramble this nicely with your hands. In a non stick pan add few drops of ghee and add the khoya and sugar. Keep the flame low. The khoya tends to burn very fast, so be very careful. Even i kept in ver low flame but still while i was taking step wise pictures, it was slightly brown, which you can see in the pictures.
First the khoya and sugar will start melting and then it will come to a thick mass. Switch off the flame and add the cardamom powder. I added Everest Milk masala. You can add a drop of vanilla essence too. Switch off the flame.
Add the cocoa powder to this and mix well. While adding cocoa powder sieve this and add to avoid getting lumps. Mix well. Allow this to completely cool.
Grease the modak mould with little ghee. There are 2 ways to make this modak using mould. You can adopt whichever way you want. I personally prefer the second method more easier. Open the mould and grease with little ghee. Place little of the khoya dough in all the 3 parts and level it up with your hands. Close the mould now.
Gently open the mould now . Chocolate peda modaks are ready. The other way to make this is make the dough into balls and stuff it inside the closed mould.
Push this little inside so that the dough will go till the end an form a beautiful tip of a modak. Carefully open the mould and the modaks are ready.
Repeat this for the rest of the dough. These modaks stays fresh for 3-4 days if kept in the refrigerator.
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