Bournville Chocolate Coated Red Velvet Giant Modak with Coconut and Nuts for Ganesh Chaturthi Recipe

Directions

Break the Cadbury Bournville Chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring each time, until smooth and fully melted. Alternatively, melt the chocolate in a heatproof bowl set over simmering water (double boiler method).

Take a giant Modak mould (or any suitable chocolate mould). Pour the melted chocolate into the mould and tilt it gently to ensure the entire inner surface is evenly coated. Let the coated mould set in the refrigerator for 30 minutes, or until the chocolate hardens completely. This will form the outer chocolate shell.

In a mixing bowl, add desiccated coconut with crushed biscuits. Mix well until the coconut and biscuit crumbs are evenly blended.

Add beetroot powder directly to the mixture. If using fresh beetroot juice, first boil it to concentrate the color, then strain to remove any solids. Add a spoon full to the coconut mixture.

Pour in condensed milk to bind the mixture and add sweetness. The amount can be adjusted based on how moist or sweet you want the filling.

Mix all the ingredients (coconut, biscuits, beetroot coloring, and condensed milk) until everything is well combined and forms a sticky dough-like texture. Set aside.

In a separate bowl, take the reserved melted chocolate and add chopped nuts (like almonds, cashews, or pistachios).

Stir to coat the nuts evenly in chocolate. This will be your rich, crunchy center. You can place the nutty mixture in the refrigerator for a few minutes to firm it slightly, making it easier to handle while assembling.

Remove the chocolate-coated moulds from the refrigerator. Spoon in a layer of the prepared coconut-biscuit mixture, pressing it gently along the sides and bottom of the mould to create a hollow center.

Place 1 spoonful of the nut-chocolate mixture into the hollow center of each mould. Ensure it is centered and not touching the outer shell.

Cover the nutty center by adding more of the coconut mixture on top, gently pressing to ensure there are no air gaps or exposed areas. Smooth the surface and press firmly but gently to compact everything. Return the filled moulds to the refrigerator for 30 more minutes, or until fully set. Once fully set, carefully demould the Modaks. The result should be a glossy chocolate shell with a soft, flavorful coconut filling and a nutty surprise inside. Serve immediately or store in an airtight container in a cool place.

With the remaining mixtures, you can make small modaks using small sized modak moulds (whichever size is available with you)