Rava Kesar Modak for Ganesh Chaturthi by Delicious Recipe

 Rava Kesar Modak can easily be made at home using simple ingredients. Modaks are offered to lord Ganesha during the puja ceremony.


  • ½ cup (100g) rava/suji/semolina
  • 1½ cups (360ml) hot milk
  • ½ cup (100g) sugar
  • 2 tablespoons ghee/clarified butter
  • 20-22 saffron strands soaked in 4 tablespoons hot milk
  • ½ teaspoon cardamom powder
  • For the modak filling
  • 2 tablespoons ghee/clarified butter
  • 2 tablespoons powdered sugar
  • 2 tablespoon raisins
  • 8-10 almonds, roughly chopped
  • 8-10 cashews, roughly chopped

Steps In Making

  • Place a pan over medium flame and add 2 tablespoons of ghee and once it becomes hot, add suji in and roast for 3-4 minutes till it becomes aromatic.
  • Now add hot milk and keep stirring it continuously till it becomes slightly thick.
  • Further add sugar, cardamom powder, saffron milk and mix till well combined.
  • While stirring it continuously, cook for 3-4 minutes or until the sugar melts completely and the milk is absorbed by suji.
  • Add a teaspoon of ghee and mix again. Once cooked, the mixture will stop sticking from the sides of the pan and will form into a ball like structure. Now transfer it in a bowl and let it rest for 6-7 minutes until it cools down a bit.

For the Modak filling

  • Place a pan over medium flame and add two tablespoons of ghee. Once it becomes hot add almonds, cashews and raisins and roast for 2 minutes till they turn light golden in colour. Now transfer them in a bowl.
  • Add 2 teaspoons of powdered sugar and 2 tablespoons of suji modak mixture we prepared earlier in it. Now mix till everything is well combined. The filling is ready.

To make the Modak

  • After the suji mixture has cooled down a bit take a modak mould and put some suji modak mixture inside it, press it inside with the help of your finger and make a cavity in the center.
  • Now add some filling inside and cover the bottom with some suji modak mixture.
  • Remove the excess mixture from the sides and gently open the mould. Now while pressing the bottom of the modak, remove it from the mould.
  • Similarly make all the modaks.
  • Can be stored in the refrigerator for upto a week.

Recipe Notes

  • While making modaks if the mixture is sticking to your hands then apply some ghee.
  • Do not over cook the mixture else it will become hard and you wont be able to form modaks.
  • Do not let it cool for long, else it will be difficult to form modaks. When you make the modaks, the mixture should still be warm.