Healthy Chocolate Lava Modak Festive cravings, but make them a little more wholesome! Made with roasted makhana, pistachios, dates, anjeer, cocoa & peanut butter, with a delicious melted dark chocolate centre No refined-sugar added to the modak mixture Made with nuts & dried fruits Roasted makhana for a lighter base Chocolatey, naturally sweet & super indulgent! And that gooey chocolate centre #Modak
Roast the makhana until crisp. Cool and grind into a fine powder.
Remove the seeds from the dates and chop the dates + anjeer into small pieces.
Blend dates and anjeer together. If they are too dry to blend, add 1 tsp warm milk at a time—only as needed.
Mix the paste with makhana powder, chopped pistachios, cocoa powder and peanut butter.
Knead well. Add the remaining milk gradually until you get a soft, mouldable mixture.
Melt the dark chocolate for the centre.
Grease the modak mould lightly with ghee. Press the mixture around the sides, leaving a cavity in the centre.
Add a little melted chocolate in the centre, cover with more mixture and seal.
Unmould gently.
For the Reel, cut one slightly warm modak to show the soft, melted chocolate centre
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