As the drums echo and aromatic sweets
fill the air, join us in exploring Ganesh Chaturthi’s delightful fusion of culture and community,
where tradition meets delectable innovation. Hershey India, in collaboration with the renowned Chef Ranveer Brar, brings you an
irresistible recipe for ‘Choco-Elaichi
Peda’ & Cocoa-Coconut
Modak .This recipe adds a mouth-watering
flair to the traditional festival of togetherness, where the essence of
harmony, family bond, and spiritual guests coming home truly shines. Try out
the unique festive recipe that combines the rich allure of chocolate with the
sanctity of the occasion and cherish the bonds of togetherness with your loved
ones.
HERSHEY'S Choco-Elaichi Peda
Ingredients:
·
150 ml hershey's chocolate flavored syrup
·
300 gm marie biscuit
·
150 ml
condensed milk
·
1 tsp
cardamom powder
·
50 gm
desiccated coconut
·
10 gm sliced
pistachios
· clarified butter, for moulding
Equipment
Needed:
·
food processor
·
1 silicon spatula
· 1 mixing bowl
Method:
·
Take a food processor and crush marie biscuits finely.
·
Add the crushed biscuit to a mixing bowl and pour HERSHEY'S
Chocolate Flavored SYRUP, condensed milk and cardamom powder.
·
Mix the ingredients thoroughly to form a dough.
·
Apply butter or ghee on your palms and divide the mixture
into equal small portions.
·
Form smooth round balls & flatten them to resemble a
peda.
· Refrigerate and use.
Tip:
Place sliced
pistachio or cashew in the centre of the peda before serving.
Time:
15 Minutes
Hershey’s Cocoa-Coconut Modak
Ingredients:
For Modak
·
½ cup Water
·
1 tbsp Ghee
·
1½ cups Rice Flour
·
½ cup grated Mawa (Khoa)
·
A pinch of Salt
·
1 tsp ghee
·
1 cup jaggery / gud
·
HERSHEY'S Cocoa Powder ½ cup
For Filling
·
¼ cup powdered Sugar
·
8 tbsp grated fresh Coconut or desiccated
Coconut
·
1 tbsp Poppy Seeds
·
½
tsp Cardamom Powder
· 1 crushed toasted Cashew Nuts
Process:
·
For Modak, add water & ghee in a pot
& bring it to a boil.
·
Parallelly, mix Hershey's Cocoa Powder,
rice flour, refined flour & salt.
·
Add the mixture of flours in the boiled
water & blend it in one direction. Turn off the flame & cover with a
lid for one minute.
·
Get the mixture out in a bowl & knead
into a smooth dough, without any lumps.
·
Add in Mawa & knead it again, then
cover it with a damp cloth & keep aside.
·
Mix all the ingredients required for the
filling together.
·
Divide the dough in 8-10 equal portions
& roll each into a smooth ball.
·
Take one dough ball and press it into the
cavity of the Modak mould till it is evenly lined on all the sides.
·
Fill the dough cavity with a portion of
the filling.
·
Take a smaller portion of the dough and
spread it evenly at the base of the Modak mould to seal the filling. .Demould
the Modak from the mould.
·
Heat water in a steamer and steam the Modaks
for 15-20 mins.
·
Take the Modaks out & serve hot.
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