Chocolate Coffee Modak - SK Khazana

Ingredients list for Chocolate Coffee Modak - SK Khazana

• 3-4 tablespoons Cocoa powder
• 1 teaspoon Instant coffee powder
• 500 grams Khoya / mawa grated
• to grease Ghee
• 1/2 cup Powdered sugar
• 4-5 Rose petals
• 10-12 to garnish Almonds slivered

Method

1. Heat a deep non-stick pan, add khoya and sauté, on medium heat, stirring continuously for about 20-25 minutes or till it is cooked completely or till fat separates. Take it off the heat and set aside to cool slightly.
2. Grease modak moulds in 3 different sizes with a little ghee.
3. Add cocoa powder and mix well. Add coffee powder and mix well.
4. Add sugar while khoya is still warm and mix well.
5. Put some of this mixture into each mould, press lightly, open the mould and keep the modak on a plate.
6. Arrange the modaks on a serving platter, garnish with rose petals and almond slivers and offer to Lord Ganpati.