Mawa, also called khoya, forms the base of this recipe and gives the modaks their thick, creamy texture. Instead of the usual coconut and jaggery filling, Saloni mixes her dough with dark chocolate chips, cocoa powder and sugar. Then she adds the ingredient that makes this version completely different: Orange zest. A little freshly grated zest cuts through the richness of the chocolate and stops the sweet from feeling too heavy. Then she adds a small pinch of salt too, to balance the sugar and bring the chocolate flavour more. The quantities of ingredients are simple: 200 grams of mawa, a quarter cup of dark chocolate, 2 tablespoons of sugar, 1 tablespoon of cocoa powder and 4 tablespoons of milk.
