Rava Modak is a quick and instant Indian sweet made with semolina (rava), coconut, milk, and sugar. It has a soft, creamy, and smooth texture that gently melts in your mouth. In this recipe, I’ve combined roasted semolina and coconut to give the modak a delicious texture and rich flavor. I’ve also added a tasty dry fruit stuffing in the centre, which makes every bite even more delicious.
These instant Rava Modaks are especially perfect for the Ganesh Chaturthi festival when you want to prepare homemade modaks without spending too much time in the kitchen. The recipe is simple, uses easily available ingredients, and does not require any complicated techniques. Follow my step-by-step recipe to make soft, delicious, and perfectly shaped instant modaks on your first try. Do give this easy Rava Modak recipe a try and enjoy it with your family during the festive season!
The key to making tasty instant rava modak at home are
- Preparing the Modak Mixture: First, I prepared the modak mixture using rava, coconut, milk, and sakar (mishri). I ground the rava into a fine powder so that it blends smoothly into the mixture. I also ground the coconut and milk mixture, which enhances the flavor and gives the modak a creamy, smooth texture. The quantity of rava, sakar (mishri), coconut, and milk should be equal for the perfect consistency.
- Preparing the Modak Stuffing: For the stuffing, I prepared a delicious mixture using dry fruits and jaggery. Adding jaggery not only gives the stuffing a natural sweetness but also helps bind the dry fruits together. You can add dry fruits according to your preference and use your favorite combination of nuts.
- Adding Milk Powder: I added some milk powder to the prepared mithai mixture. Milk powder absorbs excess moisture, helps bind the mixture, and enhances the overall flavor, giving the modak a rich and creamy taste. You can also use mawa instead of milk powder if preferred.
- Storing the Modak: These instant modaks are easy to prepare and can be stored for later. They stay fresh for 4–5 days at room temperature and for about 15–20 days in the refrigerator when stored properly in an airtight container.
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Recipe video
Rava modak recipe | suji ke modak | instant suji modak
Ingredients
For outer layer of modak
- 1 cup rava
- 1 cup desiccated coconut
- 1 cup milk
- 1 cup sakar - mishri or sugar
- 3 tbsp ghee
- 2 tbsp kesar milk
- 4 tbsp milk powder
- ½ tsp cardamom powder
- Garnish with pistachio
For modak stuffing
- 4 tbsp cashews
- 4 tbsp badam
- 4 tbsp dry coconut
- 4 tbsp jaggery
- Pinch of green colour - optional
Instructions
- In a mixer jar, add 1 cup of rava and grind it into a fine powder. Set it aside.
- Then, in a pan, add 3 tablespoons of ghee and the ground rava. Stir continuously and roast the rava over medium flame until it puffs up, making sure it does not change color.
- Now, in a mixer jar, add 1 cup of sakar (mishri) or sugar and grind it into a fine powder. Add it to the roasted rava mixture and mix well.
- Next, in the mixer jar, add 1 cup of coconut and 1 cup of milk. Grind them into a thick and creamy paste. Set it aside.
- Then, add the milk-coconut mixture to the rava mixture. Also, add 2 tablespoons of saffron milk and mix thoroughly.
- Stir continuously until the mixture comes together to form a dough and starts leaving the sides of the pan. Make sure there is no moisture left in the mixture.
- Transfer the mixture to a mixing bowl and spread it slightly.
- For the modak stuffing: In a mixer jar, add 4 tablespoons of cashews, 4 tablespoons of almonds, 4 tablespoons of coconut, and 4 tablespoons of jaggery. Grind everything using the pulse setting. The stuffing is ready. Transfer it to a bowl, add a pinch of green food color, and mix well. Keep it aside.
- Next, add 4 tablespoons of milk powder and ½ teaspoon of cardamom powder to the rava mixture and mix well. The mixture should still be slightly warm so that the milk powder blends easily.
- Now, take a small portion of the rava mixture and place it into a modak mould. Make a small space in the center with your finger and add some stuffing. Seal the stuffing properly, then demould the modak. Prepare all the modaks in the same way.
- Garnish the modaks with pistachios and serve. You can serve them immediately or store them in the refrigerator for 15–20 days.
Notes
- Grind the rava into a fine powder.
- Ground rava blends easily into the modak mixture.
- Stir continuously and roast the rava over medium heat.
- Do not use too much ghee while roasting the rava.
- Roasting the rava helps puff up the granules. Make sure the rava does not change color while roasting.
- The proportion of rava and sugar should be equal.
- Grinding the dry coconut with milk makes it soft.
- The coconut and milk mixture enhances the taste and blends easily into the mixture.
- Cook the mixture until it becomes dry and starts to leave the sides of the pan.
- Adding a little ghee to the mixture gives it a nice shine and makes it soft.
- Adding jaggery to the stuffing provides sweetness and helps bind the mixture.
- Milk powder helps bind the mixture and enhances the taste of the modak.
- You can use mawa instead of milk powder.
- Rava modak stay fresh for 4–5 days at room temperature and for about 15–20 days in the refrigerator when stored properly in an airtight container.