Semolina modak also called as rava modak is a quick and easy modak recipe made from semolina.  But the filling is the same..made from grated coconut and jaggery.  Only the outer covering is made from semolina.  No need to steam these modaks, as rava is cooked first and then given shape by using the moulds.  Rava modaks are very different from rice flour modaks (ukadiche modak), where the modaks are steamed before serving.  Since rava modaks are not steamed, it saves a lot of time and very simple to make too.

Other modak recipes which you can try for Ganesh Chaturthi :

Dry fruits modak

Khoya modak

Ukadiche modak

Fried modak

HOW TO MAKE OR PREPARE SEMOLINA OR RAVA MODAK RECIPE

Heat a pan on medium flame.  Add coconut and jaggery and mix well.  The jaggery will start melting slowly.  Keep continuing to cook on a low flame.  Cook till the mixture becomes little thick. The mixture will leave the sides of the pan and gets thickened. Add cardamom powder and mix well. Switch off the flame.  As the mixture cools down, it will thicken a bit more.  The filling is now ready for use.

Boil water in a vessel. Add 2 teaspoons of ghee and a pinch of salt to the water. Once the water reaches the boiling point, switch off the flame. Add the semolina little by little stirring continuously till the semolina is fully absorbed by the water.

Ensure that no lumps are formed.  Close the vessel with a lid and keep it  aside for 15 minutes.

Once the mixture becomes little warm and thick solid mass, knead it into a smooth dough and set aside. Apply some oil to your hand while kneading, so that the dough does not stick to your hands. Keep the dough covered.

Grease the modak mould with little ghee.

Divide the dough into equal sized balls.  Take a small portion of the semolina mixture and place it in the mould.  Level the bottom of the mould.

Place few teaspoons of coconut jaggery mixture  in the centre.  Seal or close it with semolina dough.  Now close the mould tightly and  remove the excess mixture from the edges of the modak mould.

Demould carefully and arrange it in a plate.  Repeat the process and  grease the mould again to make the modaks.  No need to steam the modaks further.

Delicious rava  modaks are now ready to be served to Lord Ganesha.

NOTES/TIPS

Do not overcook the coconut-jaggery mixture. otherwise it will become hard.

Ensure to grease the mould everytime you make the modaks.

Adjust the jaggery according to sweet taste required by you.

The colour of the stuffing mixture depends on the colour and type of the jaggery.

You can add few raisins  or chopped nuts or poppy seeds to the coconut jaggery mixture.