Chocolate Modak

Take a nonstick pan and add ghee, milk, and melted jaggery. Mix well. Once properly combined, add the cocoa powder and mix again. Add the mawa and combine everything, ensuring there are no lumps. Cook on low flame till the mixture thickens. Keep aside until it has completely cooled. 

Take a separate bowl and add the desiccated coconut and the chopped dry fruits. Once the mixture has cooled down, grease a modak mold with ghee and press the mixture inside the mold on both the sides. Make a hole in the centre, and gently stuff the dry fruit mixture. Seal the base well and garnish with edible silver vark. Your homemade chocolate dry fruit modak is ready!