Rava / Semolina Modak

Name: Rava / Semolina Modak
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For outer crust; 3/4th cup fine rava (sooji / semolina); 1.5 cups water or as needed; 2 tsp ghee.(clarified butter); 1 pinch salt; 4 tsp powdered sugar; 1/4th tsp cardamom powder; For stuffing; 1/2 cup coconut grated; 1/2 cup grated date palm jaggery; 1/4th tsp cardamom powder; 1 tbsp raisins

Kumkum Chatterjee @cook_12055532

#GCS
Rava Modak is an easy variation to the regular rice flour modak or dumpling where the outer crust is made with sooji or semolina with a stuffing made of coconut, jaggery and cardamom powder.It is the favorite food of Hindu God, Lord Ganesha.Different varieties of modaks are made and offered to the deity during the 9 day long festival known as Ganesh Chaturthi. The varieties range from rice flour,mawa,milk powder,coconut,semolina,dry fruits etc.Rava modak don't need to be steamed. So the cooking time is reduced.Just make the outer crust dough ,add stuffing and shape .They resemble the traditional Ukadiche Modak (steamed modak).Modak can be shaped in many ways.They can be made with a fluted petal shape or in the shape of half moon as in karanji or gujiya. Here it is made without a mould but modak moulds can also be used.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

For outer crust
3/4th cup fine rava (sooji / semolina)
1.5 cupswater or as needed
2 tspghee.(clarified butter)
1 pinchsalt
4 tsppowdered sugar
1/4th tsp cardamom powder
For stuffing
1/2 cupcoconut grated
1/2 cupgrated date palm jaggery
1/4th tsp cardamom powder
1 tbspraisins

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Steps

30 minutes

1

For stuffing :
Boil the powdered jaggery with 1/2 cup of water and cook till the jaggery melts. Strain it. Return the syrup to the pan and add the grated coconut. Stir it often in medium flame till the jaggery thickens and the texture of the coconut is sticky but not very dry. Add cardamom powder and raisins. Mix well. Set aside. The filling will thicken after it cools.
2

For the outer crust:
Heat ghee in a pan.Lightly roast rava until aromatic. It should not change colour. Remove it to a plate. Boil water in a pan and add salt and sugar to it.Boil till sugar dissolves. Add the roasted Rava, stirring constantly so that there are no lumps. Toss till water is completely absorbed and Rava doesn't stick underneath and get burned. It should come together like dough.
3

Remove it to a plate and after it cools down considerably but is still warm, knead it to a smooth dough. It should not cool down fully. Grease your palm with ghee and shape modaks the traditional way. The other option is to use a mould. Take a lemon-sized ball from the dough. Flatten the dough ball on your palm and form it into a cup. Place 2 tsp coconut filling in the centre.
4

Pinch the edges and bring the fluted edges to the centre. Join the top. With a blunt butter knife shaped into a modak as shown in the picture. Shape all modaks in a similar way.
5

These modaks are already cooked so no need to steam them. Greet this festive season of Ganesh Chaturthi by offering delicious Rava Modak as 'prasadam' to Lord Ganesha, one of His favorite sweets. These silky smooth melt-in-mouth sweet delicacies can also be served as an after-meal dessert on special occasions to family and friends. Happy Ganesh Chaturthi to all!