Modak is a popular Hindu sweet dish, which is especially made in abundance during Ganesh Chaturthi every year. These modaks are prepared in large varieties and flavours. One of the varieties of modak is Rava Modak, which is also known as Suji Modak. This recipe includes rava, coconut, jaggery, and cardamom. The sweet dish originated in Karnataka and is served widely to guests across India during the festival.
Here’s the recipe for Rava Modak.
Cooking time: 45 minutes
Servings: 10
Ingredients:
- ½ cup rava
- 1 cup water
- ½ tsp salt
- 2 tsp ghee
For stuffing:
- ½ cup grated coconut
- ½ cup jaggery
- ¼ cup water
- ½ tsp cardamom powder
Method:
- Take a pan, add jaggery in the pan, put ¼ cup of water approximately in it and mix them well so that jaggery dissolves properly.
- Now, heat the pan on a medium flame.
- Once jaggery dissolves properly, strain it so that the impurities are removed completely.
- Next, heat the strained jaggery syrup so that it bubbles up correctly.
- Now, add grated coconut to this syrup. Mix all the ingredients properly. Also, put cardamom powder on it.
- Keep cooking the coconut till it binds together and gets thick.
- Now, the modak stuffing is prepared.
- Now, take a pan and roast rava in the pan for about 3 minutes.
- Once done, put it on a plate. Next, put 1 cup of water and salt in the same pan.
- Heat the water until it boils, after that add roasted rave. Now mix them properly so that no lumps appear.
- Let the rava cook for a few minutes and get together to become a dough.
- Turn off the flame and add ghee to it when it is warm and knead well.
- Now, grease some oil on your palms. Start making small-sized Rava balls by using your fingers. Press it in a way that it widens as a disc.
- Put a teaspoon of coconut-jaggery stuffing in the middle area, which was prepared earlier.
- Then, take the edge over the stuffing and lock it. Put this in a Modak mould and press so that it looks equal and appealing.
- Usage of Modak mould is important as it helps to get a beautiful texture leaving an impression on the surface.
- Now, remove them carefully and arrange them on a steamer plate.
- Follow the same process with the remaining dough and steam cook it in a steamer for approximately 10 minutes.
- Delicious and sweet modak is ready to serve
Points to remember:
- Add almost double the quantity of water to Rava to cook it properly. Try to use them in a ratio of 1:2.
- Make sure the dough is thick so that it gets widened easily with fingers.
- Do not make the stuffing watery so avoid adding too much water to jaggery.
- If mould is unavailable, you can also steam cook the modak directly.