semolina modak – easy rava modak recipe for ganesh chaturthi

semolina modak

i recently made semolina modak and thought of sharing the recipe with you. even before making, when i read the recipe, i thought its better to share as this is not that difficult version of making modak unlike making modak with rice flour.

to the unacquainted, modaks are sweet dumplings generally made with rice flour and stuffed with coconut – jaggery filling.

as the name suggests, fine sooji or rava is used to make the outer cover of the modak. the filling is made of coconut and jaggery. taste wise it is similar to the modak made from rice flour.

i have very sweet memories associated with modak and i guess that will be case with many of you who celebrate ganesha chaturthi festival. modak is one of the favorite sweet of the hindu god, lord ganesha and is specially prepared as a prasadam during ganesha festival.

semolina modak or rava modak

there are many variations of making modak. i have already shared two maharashtrian recipes of making steamed modak (ukadiche modak) and fried modak.

this easy method of making modak which takes less time, but effort is there. less time, since  no steaming or frying is needed.

you can also use the modak mould to make things easy for you or do the traditional way of stuffing the modaks with your hands. i am really not good in this. even after years, i still cannot get beautiful fluted edges on the modak.

for complicated recipes, generally i write step by step post and nowadays i have started making videos. but for this modak recipe, i will be sharing both step by step post as well as a video. the recipe has been adapted from the cookbook annapurna in marathi and in english.

the semolina modak video is posted below:

lets begin step by step recipe of semolina modak:

1. mix the powdered jaggery with the coconut in a pan or kadai. keep the pan or kadai on a low flame. stir the mixture.

2. the jaggery would start melting at first. later it will continue to cook. cook this filling mixture till the jaggery starts thickening and it starts to appear dry.

3. don’t over cook as then mixture would become dense and hard. keep aside for cooling the filling. as the filling cools it will thicken.

4. take water in a sauce pan or any pan. sprinkle some oil and salt in it.

5. bring the water to a rolling boil.

6. add the semolina or rava to the hot water.

7. stir with a wooden spatula or spoon till all the semolina has been incorporated in the water. mix really well.

8. keep this pan on low fire for 5-6 minutes. continuously stir so that the rava does not stick & get burnt. after five minutes switch off the flame.
taste a pinch of the dough. (only if you are making this for your family) if the semolina feels undercooked, then cook for a few more minutes. cover the pan for 5-6 minutes.

9. the dough would be still hot when the kneading has to be done. if you cannot manage the heat, then let it cool for a few minutes more. knead well and make a smooth dough. when kneading apply some oil on your palms. there should be no lumps in the dough after kneading.

10. now take a lemon sized ball from the dough.

11. flatten the dough ball on the palm of your hands

12. or press the edges with your fingers and keep on moving the dough circle.

13. place a few spoonsfuls of the coconut-jaggery filling in the center.

14. pinch the edges and bring the fluted edges in the center.

15. join the center and pinch off the top. taper the top. make the modaks in a similar way.

16. these modaks are done now and you don’t need to steam them further. serve the semolina modak to lord ganesha.

if you are looking for more ganesh chaturthi festival recipes then do check puran poli, varan bhaatpatholi, alu vadi and kala vatana sambar.

rava or semolina modak recipe details below:

5.0 from 2 reviews
semolina modak - easy modak recipe
 
Prep time
Total time
 
semolina modak - sweet dumplings made with semolina and stuffed with coconut jaggery filling. the recipe makes 12-15 modaks.
Author:
Recipe type: dessert
Cuisine: maharashtrian, indian
Serves: 3-4
Ingredients
  • 2 cups semolina/suji/fine rava
  • 2 cups grated coconut
  • 1.5 cup powdered jaggery or add as required
  • 2.5 cups water
  • 4 or 5 cardamoms, crushed or powdered
  • 2 tsp oil or ghee
  • salt as required
Instructions
  1. mix the powdered jaggery with the coconut in a pan or kadai.
  2. keep the pan or kadai on a low flame.
  3. stir the mixture.
  4. the jaggery would start melting at first.
  5. later it will continue to cook.
  6. cook this filling mixture till the jaggery starts thickening.
  7. it should appear dry.
  8. don't over cook as then mixture would become dense and hard.
  9. keep aside for cooling the filling.
  10. as the filling cools it will thicken.
  11. take water in a sauce pan or any pan.
  12. sprinkle some oil and salt in it.
  13. bring the water to a rolling boil.
  14. add the semolina or rava to the hot water.
  15. stir with a wooden spatula or spoon till all the semolina has been incorporated in the water.
  16. mix really well.
  17. keep this pan on low fire for 5-6 minutes.
  18. continously stir so that the rava does not stick & get burnt.
  19. after five minutes switch off the flame.
  20. taste a pinch of the dough. (only if you are making this for your family)
  21. if the semolina feels undercooked, then cook for a few more minutes.
  22. cover the pan for 5-6 minutes.
  23. the dough would be still hot when the kneading has to be done.
  24. if you cannot manage the heat, then let it cool for a few minutes more.
  25. knead well and make a smooth dough.
  26. when kneading apply some oil on your palms.
  27. there should be no lumps in the dough after kneading.
  28. now take a lemon sized ball from the dough.
  29. flatten the dough ball on the palm of your hands or with your fingers.
  30. place a few spoonsfuls of the coconut-jaggery filling in the center.
  31. pinch the edges and bring the fluted edges in the center.
  32. join the center and pinch off the top.
  33. taper the top.
  34. make the modaks in a similar way.
  35. these modaks are done now and you don't need to steam them further.
  36. serve the semolina modak to lord ganesha.
Notes
if the outer semolina cover tastes a slight under cooked even after making the modaks, then just microwave the prepared modaks for a minute or so till they are cooked.



{ 15 Responses }

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  1. Kuntala says

    Thanks for the lovely recipe, I tried this today and they came out really nice. The shapes weren’t so perfect but I was very happy with my first attempt! Thanks much for such a detailed step-by-step recipe :)

  2. Kay says

    Hi, thank you for this recipe, I used it to make modaks for the first time. I noticed that after some time had passed, the bottoms of the modaks became soaked with ghee/jaggery and it leaked out quite a bit over the day. Did I do something wrong or is this normal?
    Happy Ganesh Chaturthi!

  3. Varsha says

    Very innovative. My son is allergic to lot of foods and vegan seems to work for him.
    I have a question. You use iron kadhai, how do you take care of the rusting part of it, i mean how to avoid rusting.

    • says

      thanks. i use the kadhai often, so it does not rust. things only rust when you don’t use them. if you use iron cookwares regularly, they won’t rust. i don’t take any special care.

  4. says

    what a lovely idea! i have never even heard of these before but not needing to steam them is a great plus. will try them for sure.