Rava Modak

5 from 1 vote

Greet the festival season with these delicious sweet snacks, Rava modak! These soft and satin-smooth modaks, stuffed with mawa, coconut, and jaggery filling, are purely blissful and insanely delicious. These modaks satiate the sweet cravings and the festival’s excitement!

Prep: 10

Cook: 25

Total: 35

Course: Dessert

Cuisine: Eggless, Vegetarian

Servings:

Calories: 147kcal

Author: Ruchi

Ingredients

FILLING

½ cup Dessicated Coconut
½ cup Jaggery Powder
½ teaspoon Cardamom Powder
2 teaspoons Milk
1 teaspoon Slivered Pistachios

SUGAR SYRUP

1½ cups Milk
¾ cup Sugar
¼ teaspoon Cardamom Powder

MODAK INGREDIENTS

3 tablespoons Ghee
1 cup Sooji (Semolina)
3 tablespoons Milk Powder
¾ teaspoon Saffron strands mixed in ½ cup milk

Instructions

MAKE FILLING

Add ghee to a heavy-bottomed pan. Add desiccated coconut to it.
Sauté the coconut on the medium-low setting until it starts emitting its nutty aroma and changes its color.
Add jaggery powder and cardamom powder to it. Once it is well-blended with coconut, turn off the heat.
Add slivered pistachios to the coconut-jaggery mix.
Transfer it to a bowl and allow it to cool.
When the mixture is comfortable to touch, add milk powder and 1-2 teaspoons of milk, and shape the filling into small balls.

PREPARE SYRUP

Combine milk and sugar in a pan and bring it to a slight boil.
Add cardamom powder and keep stirring occasionally until the sugar is completely dissolved in the milk. Take it off the flame and set it aside.

PREPARE SOOJI

Add ghee to a heavy-bottomed pan.
Once the ghee melts, add fine sooji to this pan.
Cook the sooji over medium-low flame for 8-9 minutes.
Soon the sooji will become aromatic and change its color to a lovely brown hue.
Lower the heat to the lowest setting and add milk powder to the cooked sooji mix.
Mix until well-blended. Sauté this mixture for 1-2 minutes on the lowest heat setting.
Carefully pour in the lukewarm milk-sugar mix.
After adding the milk-sugar mixture, don't stop stirring to avoid lump formation in the sooji.
Add saffron mix to this bubbling sooji mix.
As the syrup evaporates, the bubbles disappear, and the sooji mixture thickens and turns into a soft dough. Turn off the heat.
Take a little mixture and roll it between your thumb and fingers; it should be non-sticky.

SHAPE MODAK

Brush the modak mold with some melted ghee.
Once greased, take some Rava mixture and spread it on both sides of the mold. Firmly press the Rawa mixture around the mold. Now, press both the mold ends together to give modak its shape.
Flip the mold over, and stuff the filling mixture at the bottom of the mold.
Take a small piece of Rava mix and seal the bottom part. Discard the excess mix and give the mold a final press.
Gently open the mold. Discard the excess mawa around the edges of the mold to give your modak an elegant look.
Press it around the edges or bottom to release the modak from its mold. Similarly, shape all the modaks until all the mixture is used up.
Arrange the modak on a plate. Garnish with pistachios, and enjoy.

Video

Notes

Frequently Asked Questions

How can I store Rawa Modaks?

Rawa Modaks can be prepared ahead and stored in an air-tight container in a cool and dry place. They stay fresh for up to 3 days at room temperature and about a week in the refrigerator.

Is this recipe gluten-free?

Unfortunately not! Rawa or sooji is a by-product of durum wheat and is a type of coarse flour made from it. It includes gluten, so those looking for a gluten-sensitive diet should avoid it.

Can I prepare the coconut filling for these modaks in advance?

Yes, you can prepare the coconut filling one day in advance and store it in the refrigerator. Further, prepare your Rawa modaks as per the instructions given in this recipe.

How can I serve these delicious Rawa Modaks?

These sweet delicacies can be served as 'naivedtam' or 'prasadam' during Indian festivals such as Ganesh Chaturthi and Navratri.

You can also serve these delicious modaks as a dessert, a sweet snack, or an after-meal sweet treat.

Nutrition