Rava Modak (Suji Modak)
The perfect rava modak recipe without steaming method! Smooth, velvety outer layer made from semolina (suji) and milk then stuffed with coconut-jaggery sweet stuffing.
In Marathi language, it is known as ‘Ravyache Modak’.
❤️ Make Rava Modak On Ganesh Chaturthi
- One step less compared to traditional steamed modak. No steaming required. Just make outer layer dough, stuffing and shape. Suji modak are ready.
- This rava modak looks very much similar to ukadiche modak but it’s a nice variation.
- No expertise in shaping modak? No worries, we’ll be using modak moulds.
- The outer layer is so smooth, melt-in-your-mouth kind. Just like savory sooji halwa.
- It takes 1 hour to make but the time is totally worth it. When made with devotion, I am sure Bappa (Lord Ganesha) will love this offering.
🧾 Ingredient Notes
Here are ingredients to make rava modak. For the outer covering, you’ll need semolina, milk, water, ghee and pinch of salt. For stuffing, you’ll need fresh coconut, jaggery, cardamom powder, nuts, raisins and poppy seeds. The list is not long, but sure it tastes fabulous.
- Semolina (Suji or rava): There two types of sooji available in the Indian stores, one is fine semolina and the other is coarse sooji. For this recipe, you’ll need fine verity. Coarse one is good for upma, rava uttapam, etc.
- Milk: This suji modak recipe is adapted from this. The original recipe calls for coconut milk, but I have used regular milk as it is convenient and easy to available in my fridge.
- Coconut: I have used fresh grated coconut (frozen) that is easily available in the frozen section of any Indian grocery store. If fresh not available you can use desiccated dry coconut.
- Jaggery: In the above pic, you see dark colored jaggery vs lighter used in step-by-step pics. Keep in mind that the color of the stuffing depends on the color of your jaggery used. You can use jaggery powder or block of jaggery (grated or crumbled).
– Substitute: light or dark brown sugar. - Poppy seeds: It is optional. This is not the poppy seeds that you find on a bagel. This is Indian white poppy seeds aka khuskhus.
👩🍳 How To Make Rava Modak Recipe? (Pics)
Make Stuffing:
1) Take coconut and jaggery in a pan on medium heat.
2) Mix and cook. As jaggery melts it becomes liquidy. Continue cooking till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes. The cooking time depends on how much moisture your coconut and jaggery has. So keep an eye on it.
3) Now add poppy seeds, cashews, raisins and cardamom powder.
4) Mix and cook a minute. Turn off the stove, remove the stuffing to a plate and let it cool down.
Make Outer Layer Dough:
5) Take semolina in a pan and dry roast with stirring constantly till it starts to change the color slightly. It takes around 7-8 minutes. Make sure not to burn or brown too much.
6) Remove it to a plate and keep it aside.
7) In a saucepan, take water and milk. Add ghee and turn the heat on medium, let the mixture come to a boil.
8) The and roasted sooji and mix immediately.
9) As soon as you mix, it will be like a thick paste.
10) Keep stirring and cooking, within a few minutes it becomes thick and comes together like a dough.
11) Remove it to a plate and let it cool to touch (warm). As soon as you can handle the dough, start kneading and make a smooth yet tight dough ball.
12) Do not let the mixture cool down otherwise it stays crumbly and does not get smooth. If you feel hot, dip your hand into the water and keep kneading.
Shaping The Suji Modak:
13) Grease the modak mould using ghee. Keep it close. Take a small ball of dough and insert it into the mould from the bottom hole.
14) Using your finger, press it tightly around the edges evenly and make a hollow center.
15) Fill the center with prepares stuffing.
16) Now close the bottom part with little dough and smooth out. Make sure it is sealed properly and tightly.
17) Now carefully open.
18) Unmould and arrange on the plate. Repeat the same to make rest of the rava modak.
💭 Expert Tips For Rava Modak
- Do not overcook the stuffing otherwise it becomes chewy.
- Do not let the outer dough cool down completely. Knead them while it is still hot or warm. Dip your hand into the water and knead so you don’t feel the hot dough.
- While shaping rava modak, make sure that you’re pressing the dough around the edges evenly. Otherwise, in one bite you get too much dough and less stuffing vs other bite has more stuffing.
- You can skip adding poppy seeds and nuts, raisin to make plain, simple stuffing.
Check Out Other Modak Recipes
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Rava Modak Recipe (Suji Modak)
US measuring cups are used (1 cup = 240 ml)
Ingredients
For stuffing:
- ½ cup Coconut, grated, Fresh or frozen
- ¼ cup Jaggery (Gur)
- ¼ teaspoon Green cardamom seeds powder
- ½ tablespoon Khas khas (White poppy seeds)
- 4 Cashew nuts
- 1 tablespoon Raisins
For outer cover:
- ½ cup Sooji (rava or semolina), (fine verity)
- ½ cup Water
- ½ cup Milk
- ½ teaspoon Ghee (clarified butter)
- ⅛ teaspoon Salt
Instructions
- Make stuffing: – Take coconut and jaggery in a pan on medium heat. Mix and cook till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes.– Now add poppy seeds, cashews, raisins and cardamom powder. Mix and cook a minute.– Turn off the stove, remove the stuffing to a plate and let it cool down.
- Cooking outer dough: – Take semolina in a pan and dry roast with stirring constantly till it starts to change the color slightly. It takes around 7-8 minutes. Make sure not to burn or brown too much. Remove it to a plate and keep it aside.– In a saucepan, take water and milk. Add ghee and turn the heat on medium, let the mixture come to a boil.– The and roasted sooji and mix immediately. As soon as you mix, it will be like a thick paste.– Keep stirring and cooking, within a few minutes it becomes thick and comes together like a dough. Remove it to a plate and let it cool to touch (warm)
- Kneading the dough:– As soon as you can handle the dough, start kneading and make a smooth yet tight dough ball.– Do not let the mixture cool down otherwise it stays crumbly and does not get smooth. If you feel hot, dip your hand into the water and keep kneading.
- Shaping the rava modak: – Grease the modak mould using ghee. Keep it close. Take a small ball of dough and insert it into the mould from the bottom hole.– Using your finger, press it tightly around the edges evenly and make a hollow center. Fill the center with prepares stuffing.– Now close the bottom part with little dough and smooth out. Make sure it is sealed properly and tightly.– Now carefully open, unmould and arrange on the plate. Repeat the same.
Notes
- Do not overcook the stuffing otherwise it becomes chewy.
- Cooking time mentioned for stuffing may vary depending on how much moisture your coconut and jaggery has. So keep an eye on it.
- You can skip adding poppy seeds and nuts, raisin to make plain, simple stuffing.
- The color of the stuffing depends on the color of your jaggery used.
- Do not let the outer dough cool down completely. Knead them while it is still hot or warm.
- Dip your hand into water and knead so you don’t feel the hot dough.
- While shaping suji modak, make sure that you’re pressing the dough around the edges evenly. Otherwise, in one bite you get too much dough and less stuffing vs other bite has more stuffing.
