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Dubai Chocolate-Style Modak
Binjal Pandya

Dubai Chocolate-Style Modak: A Fusion Indian Delight

Dubai Chocolate-Style Modak: A Fusion Indian Delight for festivals, elevates your festive table with a luxurious Middle Eastern twist on a classic Indian sweet. Innovative desserts often emerge at the crossroads of tradition and inspiration, and this Dubai chocolate-style modak is a dazzling example.
Drawing from the richness of Middle Eastern ingredients and the nostalgia of Indian sweets, this recipe brings together the delicate nuttiness of pistachios, the buttery crunch of kataifi, and the irresistible allure of chocolate. Each modak is a handcrafted gem, its layers building a tapestry of taste and texture that echoes the opulence of Dubai's culinary landscape.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 15 -18
Course: Dessert
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • For Pistachio Paste/Cream
  • 1.5 cup Shelled Pistachios
  • 1 cup Milk Powder
  • 1 cup Powdered Sugar
  • 1 cup Whole Milk
  • For Stuffing
  • 1.5 cup Kataifi Pastry or Fine Vermicelli Noodles
  • 2 tbsp Ghee
  • 2-3 tsp Pistachio Paste Prepared Above
  • 2 tbsp Hazelnut Paste or Nutella
  • 2 tsp Chopped Pistachios
  • For Pista Modak Dough
  • Pistachio Paste Prepared Above
  • ½ cup Milk Powder
  • 2 tbsp Ghee
  • 1 tsp Crushed Cardamom
  • For chocolate coating
  • ½ cup Melting Chocolate Chips
  • 1 tbsp Ghee If Using Baking Chocolate Chips
  • For Garnishing
  • Dried Rose Petals
  • Slivered Pistachios
  • Modak Mold
  • Ghee for Greasing mold

Method
 

  1. Blend shelled pistachios, milk powder, powdered sugar, and milk to a smooth paste.
  2. Roast kataifi/vermicelli in a pan with 2 tbsp ghee over medium flame until golden brown. Transfer to a mixing bowl, add 3-4 tbsp pistachio paste, hazelnut paste, and chopped pistachios. Mix well and set aside.
  3. In the same pan, cook remaining pistachio paste with the extra milk powder over medium heat, stirring continuously until slightly thickened. Add crushed cardamom and 2 tbsp ghee, continue stirring until the mixture forms a non-sticky dough and leaves the pan. Remove to a plate and let it cool.
  4. Grease the insides of your modak mold with ghee, sprinkle in rose petals and slivered pistachios, and press a layer of pistachio dough inside, creating a hollow center.
  5. Stuff with the kataifi-pistachio-hazelnut filling, seal with more pistachio dough, then demold and set aside. Repeat with remaining mixtures.
  6. Melt chocolate chips in the microwave in short bursts, stirring in between until smooth and glossy, or use a double boiler for gentle, even melting. Add ghee if you are using baking chocolate for glossy texture.
  7. Dip the tip of each modak halfway into the melted chocolate, garnish with slivered pistachios and rose petals, and set aside to cool until the chocolate sets.

Notes

  • For a smoother pistachio paste, ensure the nuts are well-blended; a food processor or smoothie mixer blender works best.
  • Kataifi is typically available at Middle Eastern specialty retailers; if it cannot be sourced, finely shredded phyllo pastry or fine vermicelli may be used as suitable alternatives.
  • Adjust sweetness by tasting the pistachio paste before adding to the dough-ome prefer a more subtle flavor.
  • Let the modaks cool completely before dipping in chocolate for the neatest finish.
    Experiment with additional garnishes like edible gold leaf for extra flair.