Rava Modak Recipe | Semolina Modak Recipe

Rava Modak is a simple sweet made on festivals and special occasions. It is prepared using fine rava instead of rice flour for the outer covering. The outer layer becomes soft and the inside is filled with sweet coconut. Many families make it for Ganesh Chaturthi and other puja days. It is easier to make than traditional modak.

The taste is sweet and slightly rich with a strong flavor of coconut. It remains soft on the outside while the filling remains juicy on the inside. Jaggery and coconut together give good color and taste. It looks beautiful when molded. If there is no mold, you can shape it by hand. Both children and adults at home enjoy this sweet.

About Rava Modak

It is a variation of regular modak made from rice flour. Here fine rava or semolina is used to prepare the outer layer. When cooked properly its texture becomes soft and smooth. The cover holds the stuffing well without breaking. It may seem a little hard when heated but becomes soft after resting for some time. The light outer layer and sweet filling give a good balance in taste.

The stuffing is made using coconut and jaggery. Coconut gives strength and slight chewiness to the filling. Jaggery adds sweetness and natural golden color. Cardamom powder gives a mild aroma in the background. The mixture should be cooked until it thickens so that it sets well. If the filling is watery it may come out while shaping.

You can make different types of modaks on that day. Rava modak is easy for beginners as it is easy to shape. Rava modak does not need to be steamed like rice modak. With this, Rava Modak can be made quickly and in less time. You can prepare the stuffing beforehand and make the modaks later.

I usually make Rava Modak when I want a quick sweet for festivals. My family loves coconut stuffing. I have tried it a few times and now it comes out soft and perfect. This is a great option when you want a quick homemade sweet without much effort.

Rava Modak Ingredients

• fine rava/semolina – I have used fine rava for the outer cover. It cooks faster and gives smooth texture, you can use regular rava but the texture may be a little thick.
• Jaggery – I have used it in the stuffing for sweetness, gives color and also traditional taste, you can use sugar but the taste will change a bit.
• Coconut – I used it in stuffing, it adds texture and good flavor. You can also use frozen coconut for this.
• cardamom powder – I just added it for fragrance. It gives a sweet taste to the stuffing, if you don’t like it you can leave it out.
• Ghee – I added the rava after cooking. It gives softness and mild rich taste, if you want mild taste then you can reduce a little.
• Oil – I have added some oil while boiling water. It prevents stickiness and makes the dough smooth, you can use ghee instead.

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How to make Rava Modak step by step

1. Soak the jaggery in hot water (until it becomes submersible) and mash it well. Then heat it until it thickens slightly (no need to check the consistency of the wire). Strain and keep aside.

2. Dry roast the coconut for 2 minutes until the moisture evaporates. Then add jaggery syrup.

3. Cook until the mixture thickens. If the syrup is watery then it may take some time. Cook on low flame, add cardamom powder, mix well and turn off. Keep aside.

4. Dry roast the rava for 3 minutes without changing its colour, keep aside to cool. Boil water, add oil and salt.

5. Let it boil well, add roasted rava to it and keep stirring continuously so that lumps do not form.

6.Cook on low flame until soft. Cover and cook for 2 minutes.

7.Once it comes together, close it and leave it for a while. When it is still hot, add ghee.

8.Knead it well. Now the outer cover and inner stuffing is ready. Take your mold, grease it with oil, grease your hands also. Now close the mold and make a ball of dough and fill it from the bottom. Press it well inside from the edges, leaving a hole in the middle for the stuffing.

9. Add stuffing. Then apply some dough and seal it as shown below. Open the mold and carefully remove it.

10.Similarly shape all the kozhukatai with stuffing. If you don’t have a mould, you can shape it like this: take a small lemon-sized ball, flatten it using your palms, press it in the center to make a cup shape, place the stuffing in the centre. Pull all the edges and bring them to the center to make the modak shape…watch detailed video Here.

Expert Tips

• Use fine rava – I usually use fine rava as it cooks faster and gives a smoother finish. If you use coarse rava the flour may appear a little grainy.
• Cook the stuffing well – you have to cook the jaggery and coconut until it thickens. If the mixture is watery then the filling may come out while shaping.
• Kneading – I knead the rava dough only when it is warm. If the dough cools down, it may tear while shaping.
• Grease mould- You can apply oil or ghee inside the mould. Due to this, the Rava Modak comes out easily without sticking.
• Seal properly – Make sure the bottom is sealed well by applying a little flour. Otherwise, the stuffing may open a little after shaping.

serving and storage

Serve Rava Modak hot or at room temperature for refreshing taste and softness. Store leftover rava modak in an airtight container in the refrigerator. Warm it slightly before serving texturizing to make it soft again. Do not stay outside for long periods of time, especially in hot weather.

general questions and answers

Can I use coarse rava for rava modak?

Yes, you can use coarse rava. The texture may be a little rough but the taste will still be good.

Can I make rava modak without mould?

Yes, you can shape them using hands. Flatten the dough, add the stuffing and bring the edges together to shape the modak.

Can I use sugar instead?

Yes, you can replace it with sugar. But the taste and color will be slightly different.

Why is my rava flour tearing?

If there is not enough water the dough may become dry. Knead when hot and sprinkle a little hot water if required.

Can I make Rava Modak in advance?

You can make it a few hours before the puja. Keep in the refrigerator and warm slightly before serving.

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