- Prep Time: 25 minutes
- Cook Time: 45 minutes
Rava Modak - How to make Modak
Rava Modak is very similar to Rice Flour steamed Modak, with the same filling however the cover has a twist its made with Rava( sooji ) instead of Rice flour . These modak can be a great healthy alternative to people who do not eat rice. I like using a mould to shape these at it gives them a perfect shape and they look really pretty.
- For the Modak Filling
- Fresh Grated coconut - 1 cup
- Jaggery ( gudh) - 3/4 cup ( can be adjusted as per your taste preference)
- Cashew Nuts - 4 tsp( finely chopped)
- Cardamom powder ( Elaichi Powder) - 1 tsp
- Kesar - 1 pinch
- Ghee - 2 tsp
- For the covering
- Rava - 1 cup
- Water - 1 and 1/2 cup
- Salt - 1/4 tsp
- Ghee - 3 tsp
- Special equipment
- Modak Sachha (mould)
- Thin Damp cotton cloth
To make the stuffing
- Heat 2 tsp Ghee in a pan.
- Add Coconut and roast it for a minute.
- Add the jaggery ( gud) to the coconut and mix well.
- Once the jaggery mixes well with the coconut add the cashewnuts.
- Keep mixing for 2-3 mins .
- See to it that it doesnt stick to the pan.
- Add cardamom powder and kesar mix well and the filling is done.
To make the cover for the Modaks.
- Heat 1 and 1/2 cups of water in a pan.
- Add salt.
- Add ghee and mix well.
- Once the water boils add the semolina( rava).
- Take it of the flame and mix well with the help of a spatula .
- Again place it on the stove top and cover and cook for 2-3 mins on low flame. ( Keep an eye on it to prevent it from sticking to the pan).
- Take it out on a flat plate and spread it out to cool down and bit and immediately knead into a dough and the outer cover for the modaks is ready.
To shape the modak :
- You can try the old school method of shaping them with your hands like in the pic shown below.
- However I choose to use a mould for these, because shaping them with a mould gives them a perfect shape and they look really pretty.
- To shape them you need a mould that is easily available in stores.
- Apply Ghee to the inner part of the Modak mould.
- Place the Modak dough on both sides of the mould.
- Now close the mould and press the dough with your finger to join the two sides. (this step is very important as this will make de-moulding easier.
- Now fill in the coconut stuffing .( do not overstuff)
- Again take a small portion of dough and gently press it inwards at the bottom to seal the modak in place from below and takeout the excess dough if any.
- Now gently open the mould and take it out from the other side as well.
- Here you have the perfectly shaped Modak.
To steam the modak
- Fill in 1/4th level of water in a deep bottom pan and boil it.
- Place a strainer with a damp cloth on top.
- Slightly dip each bottom part of the modak in water and place them on the strainer rack. ( This step ensures they do not stick and come out easily after they are done)
- Cover and steam for 5-7 minutes
- Once done take them off the flame.
- Serve them with Ghee on the side.
I used the modak mould with two sides, however there are a variety of different types of Modak Moulds available.