Partners in progress


Rava Modak


For stuffing:

  • Coconut (Fresh or frozen) 1/2 cup, grated
  • Jaggery 1/4 cup
  • Cardamom powder 1/4 teaspoon

For outer cover:

  • Fine sooji or semolina or rava 1/2 cup
  • Water 1/2 cup
  • Prabhat Milk 1/2 cup
  • Prabhat Ghee 1/2 teaspoon
  • Salt 1 Teaspoon


  • First make the stuffing. Take coconut and jaggery in a pan. Turn the heat on medium.
  • Mix it well. Here I am using frozen shredded coconut, that’s why you see the big lumps here.
  • But as it heats up, the jaggery will start to melt and coconut will also starts to loosen up.
  • After couple of minutes when everything is well blended, keep stirring and cooking and add cardamom powder.
  • Cook till the mixture becomes dry. It took me altogether 6-7 minutes. Do not cook it for long time otherwise it becomes chewy. Turn off the stove and keep it side to cool.
  • While stuffing is cooling, make the dough for outer layer. Take sooji in a pan on low-medium heat.
  • Dry roast it with stirring constantly.
  • Roast till it starts to change its colour slightly. Make sure that it does not get burn.
  • Remove it on a plate.
  • Now in a pan take water and Prabhat Milk. Turn the heat on medium.
  • Add Prabhat ghee and mix.
  • Let the mixture come to a boil.
  • Once it starts boiling add roasted sooji.
  • Immediately start mixing it. It will thin and pasty.
  • Within a minute or two, it will start to thicken up.
  • Keep stirring and cooking.
  • Till it comes together like a dough. It will take only 2-3 minutes.
  • Remove it to a plate. Let it cool down slightly.
  • As soon as you can handle the mixture, spread it on plate. So you can start kneading.
  • It should be hot or warm. Do not let it cool down for longer, otherwise you won’t get the smooth dough.
  • Keep kneading till you get smooth and non-sticky dough. If you feel too hot, then you can dip your hand in the water and continue kneading process.
  • To shape the modak, grease the mould using ghee. Take small ball and insert into the mould.
  • Using your finger, press it tightly and make hollow centre.
  • Fill the centre using the stuffing mixture.
  • Now close the open part using little dough by pressing it. Make sure that it is sealed properly.
  • Carefully open the mould.
  • Remove the modak and place it on the plate. Continue shaping all the modak.