Rava Modak Recipe – An easy and delicious semolina or rava modak stuffed with a sweet coconut filling. A great recipe for ganesh chaturthi festival.
What is rava modak?
Rava modak is a healthy and easy steamed semolina dumplings stuffed with a sweet coconut filling.
Modaks are usually made during Ganesh Chaturthi or Vinayaka Chavithi festival to offer them to the lord Ganesha. There are plenty of traditional and fusion modak varieties and rava modak is one of them.
If you are looking for more modak recipes then check the below recipes.
How long can I store them for?
They stay well for a day at room temperature and for 2 days if refrigerated properly.
Can I prepare the filling in advance?
Yes, you can prepare it a day before hand and store in the refrigerator.
Can I use desiccated coconut?
Yes, you can simply replace the fresh coconut with the same amount of desiccated coconut. However, you will need to add 3-4 tablespoons of water while cooking the filling.
Can I skip steaming?
You can skip if you want but steaming helps make them firm.
How to make it vegan?
Swap ghee with coconut oil to make it vegan.
Serving suggestions:
They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.
They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.
Step by step instructions:
Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.
Stir continuously over medium flame until you get a thick mixture.
When the mixture thickens, add cardamom powder and mix well.
Remove it from the flame and let it cool.
Take 2 cups of water, sugar, and a teaspoon of ghee in a vessel and bring it to a rolling boil.
Slowly add semolina to the boiling water and mix well to avoid lumps.
Reduce the flame to low and let it cook for a few minutes or until the semolina gets cooked.
Turn off the flame and let it cool down.
When the semolina mixture is warm enough to handle, grease your palms and knead the mixture to make a smooth dough.
Divide the dough into 15 equal portions and set aside.
Divide the coconut stuffing into 15 equal portions and set aside.
Flatten each dough ball and keep pressing with your greased finger to form a disc or cup.
Place the coconut stuffing ball in the center.
Bring the edges together and seal it well.
If you want to make pleated modaks, refer to this Modak Recipe.
Repeat the same procedure until all the dough finishes.
If you are not able to make the modak shape, just make it round. Refer Poornam Kudumulu to make round modaks.
Arrange them on steaming plates or idli plates and steam cook on high flame for 10 minutes.
Let them cool and serve!
Few more ganesh chaturthi naivedyam recipes on the blog:
Easy Rava Modak Recipe
Ingredients
For Stuffing
- 1 Cup Grated Fresh Coconut
- ½ Cup Jaggery
- ¼ Teaspoon Cardamom Powder
For Outer Layer
- 1 Cup Semolina / Sooji
- 2 Cups Water
- 1.5 Tablespoon Sugar
- 1 Teaspoon Ghee
Instructions
- Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.
- Stir continuously over medium flame until you get a thick mixture.
- When the mixture thickens, add cardamom powder and mix well.
- Remove it from the flame and let it cool.
- To prepare the outer layer, take 2 cups of water, sugar, and a teaspoon of ghee in a vessel and bring it to a rolling boil.
- Slowly add semolina to the boiling water and mix well to avoid lumps.
- Reduce the flame to low and let it cook for a few minutes or until the semolina gets cooked.
- Turn off the flame and let it cool down.
- When the semolina mixture is warm enough to handle, grease your palms and knead the mixture to make a smooth dough.
- Divide the dough into 15 equal portions and set aside.
- Divide the coconut stuffing into 15 equal portions and set aside.
- Flatten each dough ball and keep pressing with your greased finger to form a disc or cup.
- Place the coconut stuffing ball in the center. Bring the edges together and seal it well
- Repeat the same procedure until all the dough finishes.
- Arrange them on steaming plates or idli plates and steam cook on high flame for 10 minutes.
- Serve!
Nutrition
Nutrition values are estimates only.
beautifully done!
Cheers
Anu
Anu's Heathy Kitchen
I made these today on occasion of Ganesh Chaturthi, these came out awesome. I have always made with rice powder but with sooji its much more convenient and tasty. As a twist, my filling got over and I still had some dough left. I filled them up using some chocolates, they were wonderful as well.
Thank you for this wonderful recipe.
Thank you so much for trying the recipe and feedback. So glad they turned out well. Happy ganesh chaturthi! 🙂