By Semolina Modak, also known as Rava Modak or Suji Modak, is a popular variation of traditional modak. It is easier to prepare than rice-flour modak and has a soft texture with a rich coconut–jaggery filling. This recipe is perfect for beginners and is widely offered as naivedyam to Lord Ganesha.
Ingredients (Makes 10–12 Modaks)
For the Outer Cover
- Semolina (rava / suji) – 1 cup
- Water – 1½ cups
- Ghee – 1 teaspoon
- Salt – a pinch
For the Filling
- Fresh grated coconut – ¾ cup
- Jaggery (grated) – ½ cup
- Cardamom powder – ½ teaspoon
- Chopped nuts (cashews, almonds) – 1 tablespoon (optional)
- Raisins – 1 tablespoon (optional)
Step 1: Preparing the Filling
Heat a pan on low flame. Add grated coconut and jaggery. Mix continuously until the jaggery melts and blends with the coconut.
Cook for 4–5 minutes until the mixture thickens slightly and leaves the sides of the pan. Add cardamom powder, chopped nuts, and raisins. Mix well.
Switch off the flame and let the filling cool completely. Cooling is important so the modaks hold their shape while stuffing.
Step 2: Preparing the Semolina Dough
In a saucepan, bring water to a boil. Add a pinch of salt and ghee. Lower the flame and add semolina slowly while stirring continuously to avoid lumps.
Cook the mixture on low flame for 2–3 minutes until it thickens and forms a soft dough-like consistency. Switch off the flame, cover, and let it rest for 5 minutes.
Once slightly warm, grease your hands with ghee and knead the dough gently until smooth and soft.
Step 3: Shaping the Modaks (Hand Method)
Take a small portion of the dough and roll it into a smooth ball. Flatten it gently to form a small disc.
Place 1 teaspoon of the prepared coconut-jaggery filling in the center. Bring the edges together, forming pleats, and seal at the top to form a modak shape.
Repeat the process with the remaining dough and filling. Keep the modaks covered with a cloth to prevent drying.
Tip: You can also use a modak mould for perfect shape and uniform size.
Step 4: Steaming the Modaks
Grease a steamer plate lightly with ghee. Arrange the modaks leaving some space between them.
Steam the modaks on medium flame for 10–12 minutes. You will notice a glossy finish on the modaks once they are cooked.
Switch off the flame and allow them to rest for 2 minutes before removing.
Step 5: Serving
Serve semolina modaks warm. You may drizzle a little melted ghee on top for enhanced flavor.
They are best enjoyed fresh and soft, especially when offered as prasad.
Tips for Perfect Semolina Modaks
- Always cook rava on low flame to avoid lumps
- Dough should be soft, not dry
- Do not overfill the modaks
- Steam immediately after shaping for best texture
- Use fresh coconut for authentic taste
Variations You Can Try
- Fried Semolina Modak – Deep fry instead of steaming
- Milk Rava Modak – Replace water with milk for richness
- Dry Fruit Modak – Use only nuts and jaggery filling
- Chocolate Modak – Add cocoa powder or chocolate chips
Conclusion
Semolina Modak is a simple, soft, and flavorful alternative to traditional rice modaks. With minimal ingredients and easy steps, it is perfect for home celebrations and festive offerings. The combination of soft rava dough and sweet coconut-jaggery filling makes this modak a favorite among all age groups.
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