Bounty Modak | Chocolate Modak | Mounds Modak

how to make bounty modak recipe, chocolate, mounds bars, Ganesh Chaturthi sweets recipes #indian

5 from 1 vote

Bounty Modak | Chocolate Modak | Mounds Modak

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.

Prep Time15

Cook Time20

Resting Time1

Total Time1 35

Course: Desserts, sweets

Cuisine: American, Indian, Maharashtra, United Kingdom

Diet: Vegetarian

Servings:

Calories: 293kcal

Author: Kushi

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 1

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.
1 tablespoon Ghee, 2 cups Coconut
Add sugar and continue stirring the mixture until sugar is dissolved completely and incorporated with coconut.
¾ cup Sugar
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 bounty modak more details)
¼ cup Heavy cream
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 2

Using the double boiler method, melt the chocolate. Keep stirring during this process.
200 g Chocolate barks
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.

Nutrition