Easy Oreo Modak: A No-Cook Chocolate Delight For Ganesh Chaturthi Recipe

Directions

Separate the Oreo cookies and remove the cream filling and crush the cookies into a fine powder using a food processor or mixer.

Gradually add 2–3 tablespoons of milk and mix until it forms a soft, moldable dough.

In a small bowl, combine mango pulp, the reserved Oreo cream, chopped cashews (and any other nuts you like), and jaggery powder to taste.

If the mixture is too wet, add a little desiccated coconut to achieve a thicker consistency.

Mix well until all ingredients are fully incorporated.

Take a small portion of the Oreo dough and press it into a modak mould to form a shell.

Spoon a small amount of the mango-nut filling into the center.

Seal the modak by covering the filling with a bit more dough and pressing gently. Carefully remove the modak from the mould and place it on a plate. Chill the assembled modaks in the refrigerator for about 30 minutes to firm up.

Creating the correct texture of the dough is a key factor in shaping your modaks. If the dough seems too dry, then adding a small amount of condensed milk should help bring the dough together again. If your dough is sticky, adding a little bit more crushed Oreo cookies to the dough will help balance it out again.

In order to ensure that you get a smooth exterior to your modaks, it is important that you grind up your Oreos as uniformly as possible. If you have unevenly ground cookies, you are more likely to have cracks in your finished product when they are shaped.

The exterior will typically be sticky; however, the interior should not have excess moisture; otherwise, it would be difficult to seal your modaks properly and retain their shape.

If you lightly grease the inside of your mold, your modaks will release from the mold more easily and will look cleaner. When you press down on your modaks, be sure to press down gently; if you press down with more force than necessary, you run the risk of damaging your modaks.

To create a richer style of modak, add a little mawa (khoya) into the filling for density.

Gulkand can replace mango pulp for the floral note and works very well with the chocolate base.

Finely chopped pistachios can be mixed into the filling to give crunch to the outer dough and a color difference.

Store Oreo Modak in an airtight container to keep its texture. Refrigeration is recommended, especially in warm climates, as the filling contains moisture.

They will stay fresh up to 2-3 days in the fridge. Let them set out on the counter for a few mins to slightly soften before serving.