Rava (Semolina) Modak
Easy-to-make Rava Modak: soft semolina outer shell filled with coconut-jaggery stuffing. A beginner-friendly and relatively healthy twist on the traditional modak.
Ingredients
Equipment
Method
- In a heavy pan, dry roast the grated coconut and powdered jaggery on low heat. Stir continuously until jaggery melts and the mixture thickens and no liquid remains.
- Once thickened, turn off the heat and stir in the cardamom powder. Transfer the filling to a plate and let it cool fully.
- In another pan, bring 2.5 cups water to a rolling boil. Add ghee (or oil) and salt.
- Turn off the heat. Immediately add the fine semolina to the hot water. Stir thoroughly to avoid lumps.
- Place the pan back on low heat. Cook for 5–6 minutes, stirring continuously so semolina doesn’t stick. Then cover with a lid and let it rest for 5 minutes.
- When it cools enough to handle, grease your palms lightly and knead into a smooth dough without lumps.
- Take a lemon-sized ball of dough. Flatten it on your palm or press gently to form a small disc.
- Place a spoonful of the cooled coconut-jaggery filling in the centre of the disc.
- Carefully bring edges together, pinch to seal, and taper the top to form the modak shape.
- Repeat for remaining dough and filling. No steaming needed. Serve fresh for best texture.
Notes
Use fine semolina (sooji) for smooth modaks; avoid coarse kind or dough becomes crumbly. If dough feels dry, sprinkle a little warm water or milk before shaping. Best consumed fresh — refrigeration may make modaks dense.