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Healthy sugar-free chocolate modak recipe

Healthy & Sugar-free Homemade Chocolate Modak Recipe

A dessert so simple made with healthy ingredients. Make these at home & bask in their rich & authentic taste without feeling guilty over being high on sugar rush.

Course Dessert
Cuisine Indian
Keyword Chocolate Modak, Chocolate Modak recipes, Chocolate sweets, Diwali recipes, Diwali sweets, Ganesh Chaturti recipes, Healthy Chocolate sweets, Healthy dessert recipes, Healthy Modak recipes, Indian dessert recipes, Indian sweet recipes, Modak
Cook Time 20 minutes
Cooling & Setting Time 20 minutes
Total Time 40 minutes
Servings 10 Modaks
Author Ashvini Naik


  • 400 grams Khova / Mawa (Evaporated Milk solids) cut into small pieces, approx measuring an inch each.
  • 4 tbsp Unsweetened Cacao/Cocoa Powder
  • 10 tsp Jaggery Powder
  • ½ tsp Cardamom powder / crushed cardamom seeds
  • 3 tbsp Ghee If you have it homemade, it's the best! This is for greasing your hands & Modak mould while setting the modak into the shape.
  • 1 tsp Almonds chopped coarsely
  • 1.5 tsp Pistachios chopped coarsely


  1. In the saucepan, start heating the cut pieces of Khova on a medium flame.

  2. Keep sauteing till it begins to disintegrate & apparently melting. At this point, reduce the flame a little bit.

  3. Add the jaggery powder & keep mixing till the jaggery appears to start blending with the Khova. Be careful with adjusting the flame to low/medium at this point.

    Chocolate Modak melting the khova with jaggery powder
  4. Only after the consistency starts to thin a bit with the jaggery melting away, on a simmered flame, add the cacao/cocoa powder.

    Adding cacao powder to the modak mixture
  5. Add the cardamom powder, chopped almonds & pistachios.

  6. Mix well until the entire thing starts to thicken in consistency & begins to form a gooey mass.

    Stir until the mixture forms a gooey mass for the chocolate modak
  7. Put the flame off & keep this aside to cool on its own or under the fan, may be.

  8. When the mass is cool enough for you to hold in your bare hands, get started with the moulding & unmoulding.

  9. Grease the modak mould & your hands with ghee so as to prevent the sticking of the modak mass all over.

    Grease the inside of the modak mould with ghee
  10. Make balls relative to the size of the mould & pack it inside the mould completely. Close & press the mould very well. Unmould the modak carefully.

  11. Repeat this till you get all the modaks moulded & unmoulded.

  12. If you find the moulding-unmoulding process cumbersome, no worries. You could very well structure them into the modak shape anyway (Just like we model clay!)

  13. Place all of these modaks on a plate & refrigerate for about 20-25 minutes.

  14. Voila! Your scrummy & luscious Chocolate modaks are waiting for you to devour them! ;-)

Recipe Notes

  1. If you're cooking in a metallic saucepan, you can add 1/2 tbsp of Ghee when you start melting the Khova with jaggery powder, to avoid its sticking to the surface.
  2. You can use Coconut Sugar/ Coconut jaggery instead of jaggery powder.
  3. Never add the cacao/cocoa powder in the beginning itself. This tends to burning of the chocolate & renders an usually bitter taste to the mixture. You may end up ruining the entire process.