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Rava modak recipe | suji ke modak | instant suji modak

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Indian sweets
Cuisine Indian
Servings 51 small size 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.