Coconut Rava Modak Recipe

Coconut Rava Modak Laddu is a very easy and simple modak mithai recipe which can be made during Ganesh Chaturthi as prasad. You need few ingredients for this recipe and it is even simple if you use a modak mould. This recipe is made from semolina and desiccated coconut and shaped in to either modak or laddu. Whichever form you choose they are simply delicious sweet. Do make it this festival season and pray for blessing for your family and loved ones to Lord Ganesh.

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INGREDIENTS:

1 cup semolina (rava)

1/4 cup melted ghee (clarified butter)

1/3 cup milk

2/3 cup desiccated coconut

2/3 cup sugar

1/3 cup water

1/4 tsp cardamom powder

few pistachio clipping for decoration

ghee (clarified butter) for greasing 

SERVES: Makes 16 small modak (437 gm approx)
PREPARATION TIME: 10 Min
COOKING TIME: 20 Min
TOTAL TIME: 30 Min
* 1 CUP = 237 ML

METHOD:

1. In a pan roast semolina (rava) on low flame for 5 min stirring occasionally.

2. Add ghee (clarified butter) and cook for 3-4 min on low flame till its aroma comes. 

3. Add milk and mix.

4. Add desiccated coconut and mix well and then switch off flame.

5. To make syrup take sugar in a separate pan.

6. Add water and switch on flame. Allow the water to come to boil.

7. Once it starts to boil cook for 3 min on med-high flame till syrup thickens.

8. After 3-4 min switch off the flame.

9. Add cardamom powder and mix.

10. Pour the hot syrup in semolina mixture and mix well.

11. Switch on the flame and cook on low flame for 2-3 min till it leaves the sides of pan.

12. Switch off the flame and transfer it to a bowl.

13. Let the mixture cool down for 5 min and then check if mixture is easily rolled in to a ball shape. If it doesn't roll in to a ball cook for 1 min more.

14. Grease modak mould and then close the mould and first fill the lower part of it tightly with mixture.

15. Now fill the middle of it with few pistachio clipping and then fill some mixture over it tightly and then open the mould. Modak is ready!

16. Prepare all modak in same way.

17. Allow the modak to set at room temperature for 1 hour and then it is ready.

TIPS:

1. While cooking semolina do not let it change colour so that you get perfect laddu or modak.

2. If you desire you can make ladoo out of it. I have used a small modak mould here which is easily available in the market at any kitchenware or steelware shop.

3. If you wish you can also use cashew nuts, almonds and raisins also for filling inside the laddu or modak.

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