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Rava Modak Recipe | Sooji Modak Recipe

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time35 minutes
Servings10 Modaks
AuthorSharmilee J

Ingredients

  • 1 cup fine rava / sooji
  • 2 cups water
  • 1 teaspoon oil
  • 2 tablespoon ghee
  • salt to taste

For the inner stuffing:

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.
Nutrition Facts
Rava Modak Recipe | Sooji Modak Recipe
Amount Per Serving (25 g)
Calories 127 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 0.002g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 4mg0%
Potassium 90mg3%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 16g18%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 0.2mg0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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