Rava Modak (Stuffed Semolina Modak)
User Reviews
5
Rava Modak (Stuffed Semolina Modak)
Description
This Rava Modak recipe involves preparing a jaggery and grated coconut filling by cooking them together on low heat until the jaggery melts and thickens without any liquid remaining. Green cardamom powder is added for fragrance. Overcooking is avoided to keep the filling soft rather than hard.
The dough is made by bringing water, oil (or ghee), and salt to a rolling boil, then stirring in semolina (fine sooji or rava) until fully incorporated. The mixture is cooked gently on low heat to form a pliable dough. Once cool, this dough can be shaped around the filling into the traditional modak form.
These modaks are typically steamed until the dough is cooked through and tender. They are commonly made during festivals and enjoyed as a sweet snack or dessert, highlighting the balance of jaggery's rich sweetness with coconut's texture and cardamom's aroma.
Ingredients
- 2 cups semolina (fine sooji or fine rava)
- 1.5 cups coconut grated
- 1.5 cup jaggery or add as required, powdered
- 2.5 cups water
- ½ teaspoon green cardamom or 4 to 5 green cardamoms crushed or powdered
- 2 teaspoon oil or ghee
- ¼ teaspoon salt or add as required
Instructions
Making the stuffing
- Mix the powdered jaggery with the coconut in a heavy pan or kadai.
- Keep the pan or kadai on a low heat. Stir the mixture often.
- The jaggery would start melting at first. Later it will continue to cook.
- Cook this filling mixture till the jaggery starts thickening. It should not have any liquids in it. Once the mixture has cooked then add the cardamom powder and mix well.
- Don't over cook as then mixture would become dense and hard.
- Keep aside for cooling the filling. Note that as the filling cools it will thicken.
Making rava dough
- Take water in a saucepan or any pan. Add oil and salt in it.
- Bring the water to a rolling boil. When it comes to a rolling boil then switch off the heat and place it on the kitchen countertop.
- Add the semolina or rava to the hot water.
- Stir with a wooden spatula or spoon till all the semolina has been incorporated in the water.
- Mix really well. Now keep this pan on low heat for 5 to 6 minutes.
- Continously stir so that the rava does not stick and get burnt.
- After five minutes switch off the heat.
- Taste a pinch of the dough. (only if you are making this for your family and not for Bhagwan Ganesha).
- If the semolina feels undercooked, then cook for a few more minutes. Ensure that the rava is cooked well and not undercooked.
- Cover the pan with a lid for 5 to 6 minutes.
- The dough would be still hot when the kneading has to be done.
- If you cannot manage the heat, then let it cool for a few minutes more.
- Knead well and make a smooth dough.
- When kneading apply some oil on your palms. There should be no lumps in the dough after kneading.
Making rava modak
- Now take a lemon sized ball from the dough.
- Flatten the dough ball on the palm of your hands or with your fingers.
- Place a few spoonsfuls of the coconut-jaggery filling in the center.
- Pinch the edges and bring the fluted edges in the center.
- Join the center and pinch off the top. Taper the top.
- Make the rava modaks in a similar way.
- You don't need to steam them further.
- Serve rava modak to Bhagwan Ganesha.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Rava Modak
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Sodium | 49mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Calcium | 21mg | 2% |
| Vitamin B9 (Folate) | 45µg | |
| Iron | 2mg | 11% |
| Magnesium | 26mg | 7% |
| Phosphorus | 60mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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