Rava Modak is a variation to the regular rice flour modak and also called as rava modakam or semolina modak or sooji modak. Rava Modak is made using sooji or rava as the base for outer covering. Learn how to make Rava Modak with step by step pictures.
Rava Modak is a simple and easy modak using rava or sooji replacing rice flour. This rava modak is made with sooji or rava for outer covering and coconut jaggery for inner stuffing.
About Rava Modak
Traditional modak is made using rice flour for outer covering and coconut, jaggery for filling. But this rava modak doesn’t need steam cooking like other modaks it is quick and easy to make.I have used coconut stuffing but you can use any favorite stuffing of your choice.Scroll down for more stuffing ideas.I have used mould here but if you don’t have mould then you can check here for easy modak without mould check this post.Check out other Vinayaka chaturthi recipes posted already. Now lets get on to learn how to make rava modak recipe.
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Rava Modak
Ingredients
- 1 cup fine rava / sooji
- 2 cups water
- 1 teaspoon oil
- 2 tablespoon ghee
- salt to taste
For the inner stuffing:
- 3/4 cup jaggery
- 1/2 cup water
- 3/4 cup coconut
- 1/4 teaspoon cardamom powder
Instructions
- Dry roast coconut for 2mins 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 2mins.
- 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 so that it gets cooked faster.
How to make Rava Modak
- 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.
- Dry roast coconut for 2mins 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 2mins.
- 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 as shown.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…For detailed video check here.
Serve warm.
Tips
- Make sure to cook sooji well else modak’s will taste chewy.
- If it is undercooked, cook for few more mins with little water added.
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:)