Rava Kesar Modak for Ganesh Chaturthi by Delicious Recipe

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

Ingredients

  • 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.

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