Preparation Time : 5  mins | Cooking Time : 20 Mins | Makes:12 modaks
   Khoya | maava    1 cup (scrambled)    Sugar    1/4 cup    Cocoa powder   1 tblsp    Cardamom powder   a pinch (optional)    Ghee   1/2 tsp     Â
Method:
- Bring the khoya to room temperature. Scramble this nicely with your hands.
- In a non stick  pan add few drops of ghee and add the khoya and sugar.
- Keep the flame low. The  khoya tends to burn very fast, so be very careful. Even i kept in ver low flame but still while i was taking step wise pictures, it was slightly brown, which you can see in the pictures.
- First the khoya and sugar will start melting and then it will come to a thick mass. Switch off the flame and add the cardamom powder. I added Everest Milk masala. You can add a drop of vanilla essence too.
- Switch off the flame.
- Add the cocoa powder to this and mix well. While adding cocoa powder sieve this and add to avoid getting lumps. Mix well. Allow this to completely cool.
- Grease the modak mould with little ghee. There are 2 ways to make this modak using mould.
- You can adopt whichever way you want. I personally prefer the second method more easier.
- Open the mould and grease with little ghee. Place little of the khoya dough in all the 3 parts and level it up with your hands.
- Close the mould now.
- Gently open the mould now . Chocolate peda modaks are ready.
- The other way to make this is make the dough into balls and stuff it inside the closed mould.
- Push this little inside so that the dough will go till the end an form a beautiful tip of a modak.
- Carefully open the mould and the modaks are ready.
- Repeat this for the rest of the dough.
- These modaks stays fresh for 3-4 days if kept in the refrigerator.
- Add the cocoa powder after switching off the flame, else it will be bitter.
- Grease the mould every time .
- Ensure that the modak peda is soft without any lumps before making it.
- Instead of cardamom powder you can add vanilla essence too.
