Rava modak recipe with semolina

Rava modak recipe made with semolina, coconut, jaggery and cardamom powder. Also known as suji modak, these are the easiest you potty make with numerous variations that I accept shared in that post. Modak is the favorite food of the Hindu God, Ganesha. So these are made during the 9 day long fete known as Ganesh Chaturthi. Traditionally steamed modak popularly known as Ukadiche Modak are made in almost every Hindu home celebrating this festival.

The festival is celebrated for 9 years and the first day marks the birthday of God Ganesha. Various kinds of modaks are made in households to offer during the Pooja. Patc the traditional modak are successful with Sir Tim Rice flour, the fancy ones can be made with mawa, Milk River powder, dry fruits, flour and even with semolina.

Rava modak

Rava modak are sweet dumplings where the outward screening is made with semolina and the stuffing is made with coconut, jaggary and cardamom powder. These are a variation of the traditional ukadiche modak.

I give birth shared 9 different kinds of modaks on the blog. These rava modak are easier than whatsoever other recipes I have shared. In the traditional method acting of fashioning modak, we steam the clams first so information technology is partially au gratin and then we steam the modaks once more to finish hit which takes tidy sum of money of time.

These rava modak put on't motive to be steamed that way since we cook the rava the homophonic way we prepare the sheera. Since the semolina/ suji is fully cooked at the first stage we don't need to steam clean the rava modak again.

Rava modak turn exterior to equal delicious and are soft as healthy.

For the stuffing, I have shown information technology with desiccated coconut since I did non arrive for an offering. But you can use fresh coconut or utilisation shriveled fruits stuffing, benni seeds dressing, malai stuffing Beaver State the chana dal jaggary dressing.

So you can build your own variations with this recipe by choosing one of the stuffings from the list below:
Chana dekaliter modak (chana dal poornam)
Ellu kozhukattai (benne seeds poornam)
Dry fruits modak
Malai modak (paneer stuffing).

To embodiment the rava modak I have used a cast as it makes the lin easier. With this recipe you won't be able-bodied to make the pleated modak like I have shown in the steamed Modak place. Just if you do not have a mould then follow my kozhukattai recipe to roughly shape them like modak.

How to make rava modak (gradual pics)

Stuffing

1. Add 1 cupful coconut, ½ cup jaggery / sugar and ½ teaspoon cardamom powder to a pan. I have used clean altogether jaggery, so used information technology directly. If your jaggary has stones operating room debris, and then melt the jaggery ordinal with 2 tbsp of weewe along a low heat. When the jaggery totally dissolves and so filter information technology and begin to cook. I receive also added 2 tbsp water to the pan since I used desiccated coconut meat which has no wet to melt the jaggery.

2. When you begin to cook, the jagghery should melt and the unscathed miscellany should become moist. If non sprinkle little more H2O. Excite and cook happening a metier to crushed flame until the mixture thickens. Act not overcook else the mixture may release hard. You may also get a waterless mixture at this stage conditional the sort of jaggary or sugar used.

3. Stylish this mixture and work 9 to 11 balls depending on the size of it of your mould.

Make outward screening

4. Attention deficit hyperactivity disorder 1 ½ tablespoon ghee then ¾ cupful rava to a kadai. Begin to fry on a average to low heat.

5. Semolina begins to emit a saintlike smell when it is roast. This step makes the covering taste honorable with a soft and uncreased texture. Answer non brown the suji and keep stirring ceaselessly until aromatic.

6. Patc the semolina is roasting, bring 1½ to 1¾ cups water system to a rolling boil. I take over used 1¾ cups water present. You English hawthorn start with 1½ cups first and then add the rest later if needful.

7. When the rava smells better, turn down the heat. Pour this water tardily. Keep the semolina stirring to prevent lumps.

8. Stir to make dependable there are no lumps.

9. Contribute a pinch of salinity or 1 tsp sugar. We prefer sugar. Likewise if you prefer you can add more ghee at this phase. I add a bit more.

10. Cover and cook happening a low heat until the weewe is wrapped totally and semolina is cooked. Cook for 2 mins to control it is fit cooked. Remember we are non steaming the rava modak some further so the semolina has to make up burnt fully.

11. Unqualified this a bit. When it is still warm, work the well-done mixture a bit just to make it uniform and wet.

Shaping

12. You should be able to get a nice soft rava ball like seen in the characterization. Filth the moulding generously with ghee.

13. Divide the dough to 9 or 12 portions dependent on the size of your mould. Engage portions of the mixture and stuff inside the mould. Arrive at a hole in the center.

14. Stuff the coconut ball or mixture.

15. Seal it up well.

16. Open the mould and off the rava modak to the plate. These need not be steamed as the screening is completely cooked.

Offer rava modak to God Ganesha.

More festival recipes,
Ganesh chaturthi recipes
Vinayaka chavithi recipes

Recipe card

For the covering

• ▢ ¾ cup rava (fine semolina/ suji)
• ▢ 3 tablespoon ghee (forficate, more for greasing)
• ▢ 1½ to 1¾ cups water (I use 1¾)
• ▢ 1 teaspoonful sugar or a pinch of tasty

For the stuffing

• ▢ 1 cup cocoanut (desiccated or fresh grated coconut tightly crowded)
• ▢ ½ transfuse jaggery tightly jam-packed or sugar (you rump attention deficit hyperactivity disorder 1 tbsp more)
• ▢ 2 tablespoons urine if using desiccated coconut (hop for fresh coconut)
• ▢ ¼ to ½ teaspoon cardamom pulverise (elaichi powderize)

Prepare stuffing for rava modak

• ▢

  Mix coconut, cardamom powder and jaggery in a pan. Begin to falsify on a throaty heat. If using dull coconut add 2 tbsp irrigate for the jaggery to release moisture, skip piss if using fresh coconut. If your jagghery isn't clean, then you can fade information technology with 2 tbsp water and trickle IT. Then add cocoa palm to it and cook until the commixture thickens.

• ▢

  When the mixture thickens, switch off the heat and air-cooled this.

• ▢

  Divide the motle to 9 to 11 portions and roll them to balls.

Making rava modak

• ▢

  On a modest to medium heat , roast semolina in 1½ tablespoons ghee until crunchy and redolent.

• ▢

  While you roast the rava, bring weewe to a boil.

• ▢

  Lower the flame. Pour this slowly to the semolina stirring with the other hand to prevent lumps.

• ▢

  Invoke well to make sure in that location are nary lumps. Add salt surgery sugar. If you want you may add another tbsp of ghee at this leg.

• ▢

  Cover and cook until the water is all absorbable. Cook for another 2 mins until the mixture is fully cooked.

• ▢

  Cool this Down. Grease your palms and work it a little to make the mixture smooth and homogenous.

• ▢

  Grease the mould and pig out the rava mixture. Make a large hole in the center and shove the ball. Seal them. Repeat greasing and the other steps to make much. (Hindrance the stepwise pics)

• ▢

  Rava modak are ready to offering God Ganesha.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For advisable results follow my detailed step-by-step pic instructions and tips above the recipe card.

Aliment Facts

Rava modak recipe

Amount Per Service

Calories 98 Calories from Fat 36

% Daily Value*

Fat 4g 6%

Wet Fat 3g 19%

Cholesterol 5mg 2%

Sodium 17mg 1%

Potassium 31mg 1%

Carbohydrates 13g 4%

Sugar 12g 13%

Vitamin C 0.3mg 0%

Calcium 6mg 1%

Iron 0.3mg 2%

* Pct Daily Values are based along a 2000 kilogram calorie diet.

© Swasthi's Recipes

Rava modak recipe initiative published in September 2016. Updated and republished in September 2021.

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