Rava modak is a variation of modak made with semolina or sooji. I recently made this sweet and thought of sharing the recipe with you.
The traditional version is made with rice flour and stuffed with coconut and jaggery filling. I have already shared the traditional Maharashtrian recipe of Modak (Ukadiche Modak) and a Fried Modak.
In this recipe, as the name suggests, fine sooji or rava is used to make the outer cover. The filling is made of coconut and jaggery. Taste-wise it is similar to the modak made from rice flour.
This is an easy method as it takes less time, but effort is there. It takes less time as you don’t need to steam them.
Table of Contents
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, Bhagwan Ganesha and is specially prepared as a prasadam during the Ganesha festival.
Bhagwan Ganesha also loves ladoo. So Coconut ladoo and Rava ladoo are also made during Ganesh Chaturthi festival.
You can also use the mould to make things easy for you or do the traditional way of shaping with your hands. I am really not good in this. Even after years, I still cannot get beautiful fluted edges.
If you prefer the mould then you can also check Chocolate Modak, Chana Dal Modak, Mawa Modak, Mango Modak and Dry fruits Modak – as i have used the moulds while making these recipes and shown the method in stepwise photos.
For complicated recipes, generally I write step by step post and nowadays I have started making videos. But for this 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.
How to make Rava Modak
Making the sweet stuffing
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.
Making rava dough
4. Take water in a saucepan 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 heat for 5 to 6 minutes. Continuously stir so that the rava does not stick & get burnt. After five minutes switch off the flame. Cover the pan 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.
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.
Making 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.
If you are looking for more Ganesh Chaturthi festival recipes then do check:
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Rava Modak
By Dassana Amit
Ingredients
- 2 cups semolina (fine 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 – crushed or powdered
- 2 teaspoon oil or ghee
- ¼ teaspoon salt or add as required
Instructions
Making the stuffing
- 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.
Making rava dough
- Take water in a saucepan 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 heat for 5 to 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 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
Notes
Nutrition Info Approximate values
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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 🙂