Name: rava modak
Prep time: 45 min
Total time: 45 min
Ingredients: 2 cups semolina ((sooji or fine rava)); 2 cups grated coconut; 1.5 cup powdered jaggery (or add as required); 2.5 cups water; 4 or 5 green cardamoms ((choti elaichi), crushed or powdered); 2 teaspoon oil or ghee; salt as required

Rava modak recipe with step by step photos – 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.

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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. Apart from modak, lord ganesha also loves ladoos. So Coconut ladoo and Rava ladoo are also made during Ganesh Chaturthi festival.

There are many variations of making modak. I have already shared Maharashtrian recipes of making Modak recipe (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. If you are new to modak moulds then you can check Chocolate modak, Chana dal modak, Mawa modak, Mango modak and Dry fruits modak recipe. as i have used modak moulds while making these recipes and shown the method in stepwise pics.

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 marathi cookbook “Annapurna” by mangala barve.

If you are looking for more Ganesh Chaturthi festival recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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rava modak

5 from 4 votes

Rava modak recipe - sweet dumplings made with semolina and stuffed with coconut jaggery filling. The recipe makes 12-15 modaks.

Author:Dassana Amit

Prep Time:45 mins

Total Time:45 mins

Course:desserts

Cuisine:indian,maharashtrian

Servings (change the number to scale):3 to 4

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

2 cups semolina (sooji or fine rava)
2 cups grated coconut
1.5 cup powdered jaggery or add as required
2.5 cups water
4 or 5 green cardamoms (choti elaichi), crushed or powdered
2 teaspoon oil or ghee
salt as required

Instructions

Mix the powdered jaggery with the coconut in a pan or kadai.
Keep the pan or kadai on a low flame.
Stir the mixture.
The jaggery would start melting at first.
Later it will continue to cook.
Cook this filling mixture till the jaggery starts thickening.
It should appear dry.
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.
Take water in a sauce pan or any pan.
Sprinkle some oil and salt in it.
Bring the water to a rolling boil.
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.
Keep this pan on low fire for 5-6 minutes.
Continously 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.
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.
These modaks are done now and you don't need to steam them further.
Serve the rava 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.

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How to make rava modak recipe

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 rava 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 rava feels under cooked, 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.