Bounty Modak or Chocolate Modak is a rich and creamy, addictive and melt-in-mouth recipe that you should try for Ganesh Chaturthi this year. Bounty Modak is going to be a sure-shot crowd-pleaser. Ganpati Bappa Moraya.
I am loving the series of festival recipes that I am posting on my blog. Thank you for all the love that you have shown me for my Janmashtami recipes. Your support only inspired and motivated me to prepare exciting and easy recipes for Ganesh Chaturthi. All these recipes have been tried and perfected so that anyone who tries to make them at home has a reliable and satisfying outcome. Several of my family and friends have tasted most of the recipes, including this one, and have shared great reviews.
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If you want to know what modak is, you can check my previous post on UKADICHE MODAK (TRADITIONAL MAHARASHTRIAN-STYLE STEAMED MODAK)
Here are some recipes that are prepared on GANESH CHATURTHI (Vinayaka chavithi) across India.
This bounty modak is just a variation to the traditional recipe that will be loved by kids and people of all age groups.
Is Bounty or Mounds your favorite too?
Bounty chocolate bar or mounds or Almond Joy is one of my favorites since childhood, and I go crazy for it. The coconut filling covered with chocolate is so flavorful. Yesterday I posted COCONUT BARFI, and we loved it so much and decided that we should take it to the next level for this festival season.
The first thing that came to our mind was to make bounty modak. The filling is similar to the making of COCONUT BARFI, except for when you have to stop cooking the coconut-sugar mixture. And to make it richer and decadent, add the best quality heavy cream.
In the below recipe for bounty modak or chocolate modak, the filling is a highlight. To shape it to modak, it is easier if you have modak molds at home. If not, you can still try this recipe but shape it like regular chocolate bars.
WHERE TO BUY MODAK MOLDS?
Modak Moulds are available in any grocery shop few days before the festival begins. In the United States, these modak molds are readily available in nearby Indian stores during festival season. Also, modak molds can be purchased online here.
INGREDIENTS FOR BOUNTY MODAK, CHOCOLATE MODAK OR MOUNDS MODAK
1 tablespoon Ghee or Butter melted
2 cup Coconut, grated & loosely packed (I use freshly grated coconut. You can even use dry/desiccated or frozen grated coconut.)
¾ cup Sugar
¼ cup Heavy cream
200g Chocolate barks or chips
HOW TO MAKE BOUNTY MODAK, CHOCOLATE MODAK OR MOUNDS MODAK?
In a pan on medium heat, add ghee and tilt so that it evenly spreads. Now add grated coconut and nicely stir for 2 to 3 minutes.
Add sugar and continue stirring the mixture until sugar is dissolved completely and incorporated with coconut.
Now add the heavy cream and continue to cook on medium flame until the mixture holds its shape. I take a spoon of mixture and check if you can make a ball out of it easily. If yes, then switch off the flame at this point. (Please check the video for more details)
You can keep stirring for another 2 minutes after switching off the flame so that the mixture’s temperature drops quickly and doesn’t cook further.
While the mixture is still warm, grease your modak mold with some ghee and fill the coconut-sugar mix. Nicely press the mixture while you fill it into the mold to hold the shape of modak.
Open the mold and remove the modak gently. Place it on a plate and repeat the process for the remaining mixture. Now keep this in the freezer for 30 minutes to 1 hour or till it sets completely.
Using the double boiler method, melt the chocolate. Keep stirring during this process. (Check video for my double boiler method)
Dip the base of each modak mixture in chocolate so that it is coated. Now, place each modak in a single layer on a rack or parchment paper. Then, spoon over melted chocolate on top of each modak until it is covered uniformly. (Alternatively, you can even dip each modak in chocolate and coat uniformly and place on a wire rack)
Refrigerate for an additional 20 to 30 minutes until the chocolate is completely set.
Tips:
- Constantly stir only on medium or medium-low flame and stop cooking once the mixture holds its shape.
- To make it more festive or look like almond joy, you can add almonds too.
- Use dark chocolate, white chocolate, or milk chocolate.
- To make it vegan use coconut oil and vegan cream.
How to store Bounty Modak (Chocolate Modak)?
You can keep chocolate modak in an air-tight container at room temperature for 3 to 4 days or in the refrigerator for up to 10 days.
IF YOU LIKE INDIAN FOOD AND RECIPES, THEN CHECK SOME OF THE POPULAR RECIPES FROM INDIAN CUISINE ON MY BLOG
- BEST INDIAN SWEETS AND DESSERTS
- DIWALI SWEETS RECIPES
- DIWALI SNACKS RECIPES
- FASTING, VRAT, UPVAS RECIPES
- POPULAR & EASY BURFI RECIPES
Video recipe for Bounty Modak, Mounds Modak or Chocolate Modak or homemade no bake coconut bounty bars
Detailed step by step recipe for Bounty Modak, Mounds Modak or Chocolate Modak, homemade no bake coconut bounty bars
BOUNTY MODAK | CHOCOLATE MODAK | MOUNDS MODAK
Ingredients
- 1 tablespoon Ghee or Butter melted
- 2 cups Coconut, grated & loosely packed (I use freshly grated coconut. You can even use dry or frozen grated coconut.)
- ¾ cup Sugar
- ¼ cup Heavy cream
- 200 g Chocolate barks or chips
Instructions
STEP I
- In a pan on medium heat, add ghee and tilt so that it evenly spreads. Now add grated coconut and nicely stir for 2 to 3 minutes.
- Add sugar and continue stirring the mixture until sugar is dissolved completely and incorporated with coconut.
- Now add the heavy cream and continue to cook on medium flame until the mixture holds its shape. I take a spoon of mixture and check if you can make a ball out of it easily. If yes, then switch off the flame at this point. (Please check the video for more details)
- You can keep stirring for another 2 minutes after switching off the flame so that the mixture’s temperature drops quickly and doesn’t cook further.
- While the mixture is still warm, grease your modak mold with some ghee and fill the coconut-sugar mix. Nicely press the mixture while you fill it into the mold to hold the shape of modak.
- Open the mold and remove the modak gently. Place it on a plate and repeat the process for the remaining mixture. Now keep this in the freezer for 30 minutes to 1 hour or till it sets completely
STEP II
- Using the double boiler method, melt the chocolate. Keep stirring during this process.
- Dip the base of each modak mixture in chocolate so that it is coated. Now, place each modak in a single layer on a rack or parchment paper. Then, spoon over melted chocolate on top of each modak until it is covered uniformly. (Alternatively, you can even dip each modak in chocolate and coat uniformly and place on a wire rack)
- Refrigerate for an additional 20 to 30 minutes until the chocolate is completely set.
Notes
- Constantly stir only on medium or medium-low flame and stop cooking once the mixture holds its shape.
- To make it more festive or look like almond joy, you can add almonds too.
- Use dark chocolate, white chocolate, or milk chocolate.
- To make it vegan, you can use coconut oil and vegan cream.
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