Rava Modak (Semolina Modak)
This Rava Modak recipe has a cooked semolina dough filled with coconut and jaggery. Since the rava is already cooked, you do not need to steam the shaped modak, making this an easier option for Ganesh Chaturthi.
Rava Modak Without Steaming
Traditional Maharashtrian Ukadiche Modak has a rice flour covering with a coconut and jaggery filling. In this variation, I make the outer covering with fine rava or sooji while keeping the classic filling.
The method takes less time because you cook the rava dough before shaping the modak. Once you fill and shape them, they do not require steaming or frying. The main effort lies in kneading the warm rava dough thoroughly so that it becomes smooth, pliable and easy to shape.
You can shape Rava Modak by hand or use a modak mould. A mould makes the process easier and gives each modak a neat, even shape.
This recipe has been adapted from the Marathi cookbook Annapurna by Mangala Barve. It gives you the familiar flavor of coconut and jaggery in a soft semolina covering.
If you are preparing these modak as naivedya for Bhagwan Ganesha, use fresh ingredients and maintain cleanliness throughout the process. Traditionally, we do not taste the ingredients or filling when preparing food specifically for the offering. Cook with devotion and a prayerful state of mind.
I hope you enjoy making this simple Rava Modak recipe.
More Modak Recipes To Try
How to make Rava Modak (Stepwise)
Make Coconut Filling
1. In a heavy pan or kadai add 1½ cups of powdered jaggery and 1½ cups of grated fresh coconut. Keep the pan or kadai on a low heat. Stir the mixture often.
2. The jaggery would start melting at first. Later it will continue to cook. Cook this filling mixture till the jaggery starts thickening and there are no liquids in the mixture.
3. Don’t overcook as then the mixture would become dense and hard. Keep aside for cooling the filling. As the filling cools it will thicken.
Once the mixture is cooked then switch off the heat and add ½ teaspoon cardamom powder. Stir and mix well.
Make Rava Dough
4. Take 2½ cups of water in a saucepan or any pan. Add 2 teaspoon oil or ghee and ¼ teaspoon salt in it.
5. Bring the water to a rolling boil on medium-high to high heat. Once the water comes to a rolling boil then switch off the heat. Place the pan on kitchen countertop.
6. Add the semolina or rava to the hot water.
Note: Make sure to use the finer variety of rava to make these modaks.
7. Stir with a wooden spatula or spoon till all the rava has been incorporated in the water. Mix really well.
Ensure that there are no lumps. If the rava mixture looks dry and loose then add a few tablespoons of hot water to it.
8. Now place this pan on low heat for 5 to 6 minutes. Continuously stir so that the rava does not stick and get burnt. After five minutes switch off the heat.
Cover the pan with a lid for 5 to 6 minutes. Taste a pinch of the dough (only if you are making this for your family). If the rava feels under cooked, then cook for a few more minutes.
Ensure that the rava is cooked well. Undercooked rava can give stomach aches.
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.
Make Rava Modak
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 spoonfuls 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 the top. Taper the top. Shape and make all the rava modak in a similar way.
16. You don’t need to steam them further. Serve the rava modak to Bhagwan Ganesha.
You can also enjoy them as a sweet snack. It is best to have them as soon as they are made. Any leftover semolina modak kept in the fridge will become dense.
Helpful Tips
- Use fine rava: Choose fine rava or sooji for a smooth dough. Coarse semolina will make the outer covering grainy and more difficult to shape the rava modak.
- Check the dough consistency: Mix the rava thoroughly with the hot water and break up any lumps. If the mixture looks dry or loose, add a few tablespoons of hot water.
- Cook the rava completely: Cook the mixture on low heat while stirring continuously so that it does not stick or burn. Cover and rest it for 5 to 6 minutes after cooking.
- Knead while warm: Knead the dough while it is still warm, applying a little oil to your palms. Knead it well until smooth and free from lumps, as this makes the modak easier to shape.
- Cook the filling correctly: Cook the coconut-jaggery filling until no liquid remains, but do not overcook it. The filling thickens further as it cools and can become hard if cooked for too long.
- Prevent cracks: Smoothen the rava dough properly and seal each modak well. Cracks in the covering or excess moisture in the filling may cause the jaggery mixture to leak.
- Fix undercooked modak: If the semolina covering still tastes slightly undercooked after shaping, microwave the modak for about a minute or steam them for 2 to 3 minutes.
- Serve them fresh: Rava Modak tastes best when freshly made. Refrigeration can make the semolina covering dense.
If you are looking for more Ganesh Chaturthi Recipes then do check:
Step by Step Photo Guide Above
Ingredients
- 2 cups semolina (fine sooji or fine rava)
- 1½ cups grated coconut
- 1½ cup powdered jaggery or add as required
- 2½ cups water
- ½ teaspoon green cardamoms – or 4 to 5 green cardamoms crushed or powdered
- 2 teaspoon oil or ghee
- ¼ teaspoon salt or add as required
Instructions
Making The Filling
- Mix the powdered jaggery with the coconut in a heavy pan or kadai.
- Keep the pan or kadai on a low heat. Stir the mixture often.
- The jaggery would start melting at first. Later it will continue to cook.
- Cook this filling mixture till the jaggery starts thickening. It should not have any liquids in it. Once the mixture has cooked then add the cardamom powder and mix well.
- Don’t over cook as then mixture would become dense and hard.
- Keep aside for cooling the filling. Note that as the filling cools it will thicken.
Making Rava Dough
- Take water in a saucepan or any pan. Add oil and salt in it.
- Bring the water to a rolling boil. When it comes to a rolling boil then switch off the heat and place it on the kitchen countertop.
- Add the semolina or rava to the hot water.
- Stir with a wooden spatula or spoon till all the semolina has been incorporated in the water.
- Mix really well. Now keep this pan on low heat for 5 to 6 minutes.
- Continously stir so that the rava does not stick and get burnt.
- After five minutes switch off the heat.
- Taste a pinch of the dough. (only if you are making this for your family and not for Bhagwan Ganesha).
- If the semolina feels undercooked, then cook for a few more minutes. Ensure that the rava is cooked well and not undercooked.
- Cover the pan with a lid for 5 to 6 minutes.
- 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.
Making Rava Modak
- Now take a lemon sized ball from the dough.
- Flatten the dough ball on the palm of your hands or with your fingers.
- Place a few spoonsfuls of the coconut-jaggery filling in the center.
- Pinch the edges and bring the fluted edges in the center.
- Join the center and pinch off the top. Taper the top.
- Make the rava modaks in a similar way.
- You don't need to steam them further.
- Serve rava modak to Bhagwan Ganesha.
Video
Dassana’s Notes
- Rava (semolina or cream of wheat): Make sure to use the finer variety of rava.
- Semolina mixture: If the rava mixture looks dry and loose, then add a few tablespoons of hot water to it.
- Flavoring: It is always better to add some cardamom powder in the sweet filling mixture for an elevated taste in the modaks. However, if you want, you can even skip adding the cardamom powder.
- Cooking modak: If the outer semolina cover tastes a slight undercooked, even after making the Rava Modak, then just microwave the prepared modaks for a minute or so, or till they are cooked. You can even steam them for 2 to 3 minutes in a pan on the stovetop.
- Scaling: This recipe of Rava Modak can easily be halved, if you wish to.
Nutrition
Rava Modak recipe from the blog archives was first published on July 2013.
This is one of my most favourite versions of modak. I make it at home, every year on Ganesh Chaturthi.
Thank you Asawari and so glad to know.
Used 1.5 cups of semolina instead of 2 cups, dough is easy to work with…..modaks turned out good, good recipe, thanks for sharing it!
Welcome Nupur. Thanks for your positive feedback on rava modak and for your suggestion.
thank u soo much for this recipe. it helped me a lot for making the modak…thankssss…….
welcome ayushi and thanks for the feedback. nice to know 🙂
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 🙂
welcome kuntala. shaping the modaks need some practice. ready made modal moulds are also available in market few days before ganesh chaturthi festival.
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!
it happens in the process of steaming at times. its the jaggery. no worries. if there are cracks in the outer cover, or if the jaggery has moistness, then this happens.
amazing wonderful
How divine. The pictures, the recipe, the simplicity – all could only be performed by a genius. Thank you 🙂
welcome sapna and thanks for appreciating the pictures 🙂
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.
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.
Made modaks using ur recipe. Came out perfect. Thanks 🙂
thanks rena
The pictures look absolutely divine…nice recipe too
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.
Love that stick of dhoop. Makes it all so peaceful and divine- Just like your modaks.
We too make this modak. sometimes we make it with chana dal stuffing… Lovely photographs 🙂