Modaks are a traditional offering to Lord Ganesha during the festivities of Ganesh Chaturthi. Different varieties of modaks are made and offered to Him. The traditional modak is made using rice flour with a filling of coconut and jaggery or sugar and is steamed. Rawa modaks have a smooth, velvety outer layer made from semolina and milk and is stuffed with a similar jaggery sweet stuffing.
Rawa modaks are easier to make than the traditional modaks as the rawa for the outer cover is cooked first, and hence the steaming process is skipped.
If you are looking for different modak recipes to try out this Ganesh Chaturthi, then do check out some of the recipes I have already posted – Ukadiche Modak, Pista Badam Modak, a healthy Dates and Nuts Modak, Chocolate and Coconut Modak for the chocolate lovers, Kesar Mawa Modak and the Fried Modak.
Rawa Modak
Course: DessertCuisine: IndianDifficulty: Easy4
servings20
minutes10
minutes30
minutesRawa modaks have a smooth, velvety outer layer made from semolina and milk and is stuffed with a similar jaggery sweet stuffing.
Ingredients
- For the modak covering
Rava/Semolina – 1 cup
Milk – 1 cup
Water – 1 cup
Ghee – 1 tsp
Salt – 1/8 tsp
- For the filling
Grated Coconut – 3/4 cup
Powdered Jaggery – 1/2 cup
Cardamom Powder – 1/4 tsp
Chopped cashews and raisins – a few
Directions
- For the modak covering, add rava to a pan and dry roast it till it is fragrant. Keep it aside. In the same pan, add milk, water, ghee and salt and bring it to a rolling boil. At this stage, add the roasted semolina while continuously stirring.
- Keep mixing well till the semolina absorbs the liquid and is cooked. You can cover and cook it for 5 min on low heat.
- Once cooked, remove it to a plate or bowl and let it cool down a little. You can mix it with a spoon or spatula to remove the excess heat. Once it is cool enough to handle with hands, knead it into a smooth dough.
- For the filling, mix together coconut and jaggery in a pan on medium heat. Cook till the jaggery melts and the mixture thickens.
- Add the cardamom powder, cashews and raisins and keep it aside to cool.
- Take a portion of the dough and roll it into a ball. Flatten it and add some filling in the center and bring it back together into a ball.
- Shape it like a modak. Alternately you can also shape the modaks in a modak mould too.
