Rava Modak is a simple sweet made for festivals and special occasions. It is prepared using fine rava instead of rice flour for the outer covering. The outer layer turns soft and the inside has sweet coconut filling. Many families make this for Ganesh Chaturthi and other pooja days. It is easier to prepare compared to traditional modak.
The taste is sweet and slightly rich with strong coconut flavor. The outside remains soft while the stuffing stays juicy inside. Jaggery and coconut together gives good color and flavor. It looks beautiful when shaped in mould. You can shape it by hand if mould is not there. Kids and elders both enjoy this sweet at home.
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About Rava Modak
Rava Modak is a variation of regular modak made with rice flour. Here fine rava or sooji is used to prepare the outer layer. When cooked correctly the texture turns soft and smooth. The covering holds the stuffing nicely without breaking. It may feel little firm when hot but becomes soft after resting for some time. The mild outer layer and sweet filling gives nice balance in taste.
The stuffing is made using coconut and jaggery. Coconut gives body and slight chewiness to the filling. Jaggery adds sweetness and natural golden shade. Cardamom powder gives mild aroma in the background. The mixture should be cooked till thick so it sets well. If the filling is watery it may come out while shaping.
You can make different varieties of modak on that day. Rava Modak is easy for beginners because shaping is simple. Rava Modak does not need steaming like rice modak. That makes Rava Modak quick and less time taking. You can even prepare stuffing earlier and make modaks later.
I usually make Rava Modak when I want quick sweets for festivals. My family likes coconut stuffing very much. I have tried few times and now it comes soft and perfect. This is a good choice when you want quick homemade sweet without much work.
Rava Modak Ingredients
- Fine rava / sooji - I have used fine rava for outer covering. It cooks fast and gives smooth texture, you can use regular rava but texture may be slightly coarse.
- Jaggery - I used for sweetness in stuffing, Also gives color and traditional flavor, you can use sugar but taste will change little.
- Coconut - I used this in the stuffing, it add texture and good taste. You can also use frozen coconut for this.
- Cardamom powder - I just added for aroma. It gives sweet flavor to stuffing, you can skip if you do not prefer.
- Ghee - I added after cooking rava. It gives softness and mild rich flavor, you can reduce little if you want lighter taste.
- Oil - I have added little oil while boiling water. It prevents stickiness and makes dough smooth, you can use ghee instead.
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How to make Rava Modak Step by Step
1.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.
2.Dry roast coconut for 2 minutes until moisture leaves. Then add jaggery syrup.
3.Cook until the mixture becomes thick. If the syrup is watery it may take a while. Cook in low flame, add cardamom powder, mix well and switch off, Set aside.
4.Dry roast rava for 3 minutes without changing the color, Set aside to cool. Boil water add oil and salt.
5.Let it boil rigorously, add roasted rava and keep stirring continuously so that there are no lumps forming.
6.Cook in low flame until it becomes soft. Cook covered for 2 minutes.
7.Once it comes together,switch off and let it rest for a while. When it is still warm,add ghee.
8.Knead it well.Now the outer covering and inner stuffing is ready. Take your mould, grease it with oil, grease your hands too. Now close the mould and take a dough shape it as a ball and stuff it from the bottom side. Nicely press it along the sides in the inner part, leaving a center hole for the stuffing.
9.Add the stuffing. Then seal it with little dough at the bottom as shown. Open the mould and carefully remove it.
10.Likewise shape all the kozhukatais with stuffing. If you do not have mould, you can shape it like this : Take a small lemon sized ball flatten it using your palm, press it in the center to make a cup shape, place the stuffing in the center.Pull all the edges and bring to the center to form modak shape.
Serve and enjoy!
Expert Tips
- Use fine rava - I usually use fine rava because it cooks faster and gives smooth finish. If you use coarse rava the dough may feel little grainy.
- Cook stuffing well - You have to cook jaggery and coconut till thick. If mixture is watery then stuffing may come out while shaping.
- Kneading - I knead the rava dough when it is still warm. If dough becomes cold it may crack while shaping.
- Grease mould- You can apply oil or ghee inside mould. This helps to remove the modak easily without sticking.
- Seal properly - Make sure bottom is sealed well with little dough. Otherwise stuffing may open slightly after shaping.
Serving and Storage
Serve Rava Modak warm or at room temperature for fresh taste and soft. Store leftover Rava Modak in refrigerator in an airtight box. Reheat slightly before serv textureing to make it soft again. Do not keep outside for long hours especially in hot weather.
FAQS
1.Can I use coarse rava?
Yes you can use coarse rava. Texture may be little rough but taste will still be good.
2.Can I make Rava Modak without mould?
Yes you can shape them using hands. Flatten dough, add stuffing and bring edges together to form modak shape.
3.Can I use sugar instead?
Yes you can replace with sugar. But flavor and color will be slightly different.
4.Why is my rava dough cracking?
Dough may become dry if not enough water. Knead when warm and sprinkle little hot water if needed.
5.Can I make Rava Modak in advance?
You can make few hours before pooja. Store in fridge and warm slightly before serving.
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📖 Recipe Card
Rava Modak Recipe | Sooji Modak Recipe
Ingredients
- 1 cup fine rava / sooji
- 2 cups water
- 1 teaspoon oil
- 2 tablespoon ghee
- salt to taste
For the inner stuffing:
- ¾ cup jaggery
- ½ cup water
- ¾ cup coconut
- ¼ teaspoon cardamom powder
Instructions
- Dry roast coconut for 2 minutes until moisture leaves. Then add jaggery syrup.
- Cook until the mixture becomes thick. If the syrup is watery it may take a while. Cook in low flame, add cardamom powder, mix well and switch off. Set aside.
- Dry roast rava for 3mins without changing the color, Set aside to cool. Boil water add oil and salt.
- Let it boil rigorously, add roasted rava and keep stirring continuously so that there are no lumps forming.
- Cook in low flame until it becomes soft. Cook covered for 2 minutes.
- Once it comes together, switch off and let it rest for a while. When it is still warm, add ghee.
- Knead it well. Now the outer covering and inner stuffing is ready. Take your mould, grease it with oil, grease your hands too. Now close the mould and take a dough shape it as a ball and stuff it from the bottom side. Nicely press it along the sides in the inner part, leaving a center hole for the stuffing.
- Add the stuffing. Then seal it with little dough at the bottom. Open the mould and carefully remove it.
- Likewise shape all the kozhukatais with stuffing. If you do not have 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 center. Pull all the edges and bring to the center to form modak shape. Enjoy Rava Modak!
Notes
- Use fine rava - I usually use fine rava because it cooks faster and gives smooth finish. If you use coarse rava the dough may feel little grainy.
- Cook stuffing well - You have to cook jaggery and coconut till thick. If mixture is watery then stuffing may come out while shaping.
- Kneading - I knead the rava dough when it is still warm. If dough becomes cold it may crack while shaping.
- Grease mould- You can apply oil or ghee inside mould. This helps to remove the modak easily without sticking.
- Seal properly - Make sure bottom is sealed well with little dough. Otherwise stuffing may open slightly after shaping.
Ramya
I was short on time and did not have rice flour. Trust me, I was so skeptical about this recipe. Tried these yesterday and the kozhukattais were so soft and yum. Love it more because there is no steaming! Thanks for this wonderful recipe:)