Chocolate Modak

ByKanan Patel Updated on
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The easiest chocolate modak you will make this Ganesh Chaturthi — a chocolate-cracker-pistachio mixture shaped in a modak mould in under 30 minutes. No dough technique, no steaming, no frying. Five ingredients. And kids can help make every single one.

Ganesh Chaturthi 2026 — Monday, 14 September 2026

Top view of 6 chocolate modak in white rectangle plate with 3 of them on round plate in back

What is Chocolate Modak?

Chocolate modak is a modern fusion version of the traditional Ganesh Chaturthi sweet. Instead of the classic rice flour dough and coconut-jaggery filling of ukadiche modak, chocolate modak uses a chocolate-based mixture — made from chocolate chips, condensed milk, and milk — bound together with biscuit crumbs and shaped using a modak mould. No steaming, no frying, no dough-making skill required.

It is one of the most popular modern prasad offerings during the 10-day Ganesh Chaturthi festival, especially loved by children and made on the days after the first day (when the traditional ukadiche modak is offered as the primary prasad).

Is it appropriate to offer chocolate modak to Lord Ganesha? Yes — and this question comes up more than any other about this recipe. The tradition of Ganesh Chaturthi is the devotion and love with which the prasad is made, not a specific recipe or ingredient. Many families across India now make chocolate modak as part of their daily offerings during the 10-day festival, especially on the later days. Bappa accepts what is offered with a pure heart!

⭐ Why You’ll Love This Recipe

  • Only 5 ingredients — all easy to find
  • Ready from cooking to shaping in 30 minutes
  • No dough skill, no steaming, no frying — genuinely anyone can make this
  • Perfect activity to do with children during the festival
  • Stays good in the refrigerator for 4–5 days — make ahead for the full 10-day festival
  • Endlessly customizable — dark chocolate, white chocolate, Oreo version, and more

🧾 Ingredient Notes

Complete list of ingredients and amounts is written in the recipe card below.

image of ingredients used in chocolate modak shown in individual bowls.
  • Chocolate chips (semi-sweet): Semi-sweet chocolate chips give a balanced sweetness that works well with the condensed milk. Use any form of cooking chocolate — chocolate chips, a cooking chocolate bar (chopped), or couverture chocolate.
  • For a darker, more intense chocolate modak: use dark chocolate chips or a dark chocolate bar.
  • For a milder, kid-friendly version: milk chocolate chips. The chocolate is the primary flavor, so use one you enjoy eating.
  • Sweetened condensed milk: This is the binder and the primary sweetener. It gives the mixture its fudge-like consistency and helps it set firmly once cooled. Do not substitute with regular milk or evaporated milk — neither will set the mixture properly.
  • Milk: Regular whole milk, added to the pan with the chocolate and condensed milk. It helps the chocolate melt smoothly and gives the mixture a slightly more pourable consistency that makes it easier to mix in the biscuit crumbs evenly.
  • Graham cracker crumbs: This is the bulk ingredient that absorbs the chocolate mixture and gives the modak its shapeable, dense, fudge-like body.
    Graham crackers are an American product — they are not sold in India under that name. Here is a complete substitute guide:
  • In India: Marie biscuits, Bourbon biscuits (without the cream, scrape it off), Nice biscuits, or any plain digestive biscuit all work perfectly. Grind them to fine crumbs in a mixer jar or crush in a sealed zip-lock bag using a rolling pin. However, graham crackers are available online or specialty stores in big cities.
  • UK: Digestive biscuits are the exact substitute — same texture, same role.
  • USA: Graham crackers are the original. You can also use Honey Maid graham crackers, Nilla Wafers, or Oreos (without cream — scrape off the cream and grind just the cookies).
  • Flavored biscuit tip: Using Bourbon or chocolate-flavored biscuits gives the modak a double-chocolate flavor that kids especially love.
  • Pistachios, finely chopped: Adds a salty-sweet crunch and a beautiful pale green fleck throughout the mixture. Pistachio + chocolate is a beautiful combination.
  • Substitutes: any nut you prefer — almonds, cashews, walnuts, or hazelnuts. Or skip nuts entirely for a smooth, allergy-friendly version.

Tried this recipe? A star rating ⭐️ and a quick comment below help others (and me!) know how it went.

👩‍🍳 How to Make Chocolate Modak? (Pics)

Step 1 Make Modak Mixture

  1. Take the milk, sweetened condensed milk, and chocolate chips together in a heavy-bottomed saucepan or non-stick pan. Turn the heat to medium-low.
  2. Cook, stirring continuously, until the chocolate chips are completely melted and the mixture is smooth, shiny, and uniform. This takes 3–5 minutes. Do not rush on high heat — chocolate scorches easily.
  3. Once completely melted, the mixture should look glossy and pourable. Remove from heat.
  4. Add the graham cracker crumbs to the chocolate mixture. Begin stirring to combine.
  5. When roughly half the crumbs are incorporated, add the chopped pistachios. Continue stirring until everything is fully combined and the mixture comes together into a soft, cohesive mass — like a very soft dough.
  6. At this point the mixture will be quite soft and sticky — this is correct. It needs to cool to warm before it can be shaped.
Collage of 6 steps making modak mixture. Includes adding, melting choco chips, milk, condensed milk, adding and mixing cracker crumbs, pista
  1. Transfer the mixture to a plate or bowl and let it cool until warm to touch. Test readiness by pressing a small portion between your fingers — it should hold together when pressed without feeling sticky or leaving chocolate on your hands.
    – If the mixture is too soft: Refrigerate for 10–15 minutes until firmer.
    – If the mixture has become too stiff and crumbly: Knead it briefly with warm hands — the warmth of your palms will soften it just enough to become workable again.
  2. Shape using the mould: Grease the inside of your modak mould with a thin layer of ghee. Press the mixture inside the mould. Close it tightly, remove the excess mixture from the side. Open the mould and gently unmould the shaped chocolate modak onto a plate. Re-grease the mould with ghee if needed after shaping few of them.

Keep the shaped modak at room temperature if using within a few hours, or refrigerate until ready to offer.

collage of 2 steps shaping modak. Includes shaping modak into mould and shaped modaks on plate.

💡 Expert Tips

  • Roll into a smooth ball before moulding. The most common reason for an uneven, bumpy surface is placing an unsmoothed piece directly into the mould. A smooth, tight ball pressed firmly into the mould gives you a clean, uniform surface on every modak.
  • For completely smooth surface: Use ground (powdered) nuts instead of chopped. Finely ground pistachios or almonds blend into the mixture invisibly, giving you a perfectly smooth exterior.
  • Cool the mixture properly before shaping. It should be firm enough to roll into a ball without sticking to your hands.
  • If the mixture is too soft to shape: A brief 10-minute refrigeration firms it up perfectly. Don’t over-refrigerate or it becomes too hard to press into the mould.

🔄 Variations

  • Dark chocolate modak: Replace semi-sweet chocolate chips with dark chocolate chips or 70% dark chocolate bar (chopped). The modak will be more intense and less sweet — beautiful for adults.
  • White chocolate modak: Use white chocolate chips. The result is pale ivory in color, very sweet, and fragrant. Reduce the condensed milk slightly since white chocolate is already very sweet.
  • Double chocolate Oreo modak: Use crushed Oreo cookies (scrape off the cream filling and use only the cookie wafers) instead of graham cracker crumbs. Rich, deeply chocolatey, and extremely popular with kids.
  • Add coconut: Stir in 2 tablespoons of desiccated coconut with the biscuit crumbs for a subtle coconut note that bridges traditional and fusion modak flavors beautifully.
  • Nutella modak: Replace half the chocolate chips with 3 tablespoons of Nutella. The hazelnut-chocolate flavor is addictive.
  • Garnish with silver or gold varak: Press a tiny square of edible silver leaf (varak) onto the top of each shaped modak before the surface sets. It looks stunning on the prasad plate and gives it a very festive, traditional look despite being a fusion recipe.
Chocolate modak arranged on rectangular plate with few in background

❓ Frequently Asked Questions

Yes — shape the cooled mixture into small balls (about the size of a large marble) and press them into a rough point at the top with your fingers to suggest the modak shape. They won’t have the beautiful ridged sides of a moulded modak, but they will taste identical. You can also use a silicone candy mould or any small spherical mould as an alternative.

The mixture needs more cooling time. Refrigerate for 10–15 minutes and test again. If it is still soft, the biscuit crumbs were not quite enough to absorb all the chocolate — add 2–3 tablespoons of additional crumbs, mix well, and refrigerate again.

he mixture cooled too long or was refrigerated too cold. Knead it briefly with warm hands — the warmth from your palms softens the chocolate mixture enough to make it pliable again. Work quickly and shape immediately.

Yes — many families across India now offer chocolate modak during the 10-day Ganesh Chaturthi festival. The tradition is the devotion with which the prasad is made, not a specific ingredient. Chocolate modak is especially well-received by children at puja gatherings.

More Modak Recipes

More Ganesh Chaturthi Recipes

PS Tried this chocolate modak recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

Chocolate Modak Recipe (Easy, 30 Minutes)

5 from 5 votes
Chocolate modak arranged on rectangular plate with few in background
Easiest chocolate modak for Ganesh Chaturthi — 5 ingredients, 30 minutes, no shaping skill needed! Kids love making these.
Kanan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 12

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • ¾ cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios, finely chopped

Instructions

  • Step 1 — Melt the chocolate base
    Take the milk, sweetened condensed milk, and chocolate chips together in a heavy-bottomed saucepan or non-stick pan. Turn the heat to medium-low.
    Cook, stirring continuously, until the chocolate chips are completely melted and the mixture is smooth, shiny, and uniform. This takes 3–5 minutes. Do not rush on high heat — chocolate scorches easily.
    Once completely melted, the mixture should look glossy and pourable. Remove from heat.
  • Step 2 — Add biscuit crumbs
    Add the graham cracker crumbs to the chocolate mixture. Begin stirring to combine. When roughly half the crumbs are incorporated, add the chopped pistachios. Continue stirring until everything is fully combined and the mixture comes together into a soft, cohesive mass — like a very soft dough.
    At this point the mixture will be quite soft and sticky — this is correct. It needs to cool before it can be shaped.
  • Step 3 — Cool until shapeable
    Transfer the mixture to a plate or bowl and let it cool at room temperature for 15–20 minutes. It will firm up significantly as it cools. Test readiness by pressing a small portion between your fingers — it should hold together when pressed without feeling sticky or leaving chocolate on your hands.
    If the mixture is too soft: Refrigerate for 10–15 minutes until firmer.
    If the mixture has become too stiff and crumbly: Knead it briefly with warm hands — the warmth of your palms will soften it just enough to become workable again.
  • Step 4 — Shape using the mould
    Grease the inside of your modak mould with a thin layer of ghee.
    Pinch off a portion of the cooled mixture — roughly the size you need to fill the mould. Before placing it in the mould, roll it into a smooth, tight ball between your palms. Press the ball firmly into the mould sides. Close the mould tightly and remove the excess from the sides.
    Open the mould and gently unmould the shaped chocolate modak onto a plate.
    Keep the shaped modak at room temperature if using within a few hours, or refrigerate until ready to offer.

Notes

Make-ahead for the full 10-day festival: Make a full batch on Day 1 or Day 2, refrigerate, and offer one or two each day alongside the other daily prasad. This is the most practical approach for a busy festival period.

Nutrition

Serving: 1modak | Calories: 133kcal (7%) | Carbohydrates: 21g (7%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 2g (10%) | Cholesterol: 5mg (2%) | Sodium: 91mg (4%) | Potassium: 59mg (2%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 59IU (1%) | Vitamin C: 1mg (1%) | Calcium: 53mg (5%) | Iron: 1mg (6%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 5 votes (2 ratings without comment)

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14 Comments

  2. Thanks for your reply, Kanan. Had another query though. I want to make the modaks without any nuts. Is it possible to just omit it out or I have to replace it with something so that the dough consistency is right.

    Reply