Rava or sooji modak is prepared from semolina (sooji/rava), sugar, ghee, and water/milk. There are a lot of variations for modak and this one is our contribution to the list. The traditional ukadiche modak is prepared with rice flour and requires steaming, but this recipe uses semolina, and no need to steam these modaks. So this recipe of suji modak is instant and can be prepared quickly.
About This Recipe
For preparing this sooji / rava modak, we have used the recipe for sooji halwa or suji sheera. We wanted to share something simple and quick for beginners and this recipe is a perfect choice since halwa is something that we always prepare. We have not stuffed these modaks, but of you want you can prepare the traditional coconut jaggery filling, or choose to make any type of filling.
In our ukadiche modak, we have prepared stuffing of dates, figs and nuts.
Ingredients
Semolina/Sooji/Rava – We have used regular sooji for this recipe. If you are using fine sooji or rava then the quantity of liquid in the recipe will reduce.
Ghee – Use homemade ghee for the recipe.
Water – We have cooked the sooji mixture in water. But if you want you can use half milk and half water or you can even cook it in milk.
Sugar – Use regular granulated sugar. Check whether sooji is properly cooked and then add sugar.
Kesar, raisins, and elaichi powder – You can add chopped nuts and adjust the proportion of elaichi powder as per your taste.
How to make instant sooji modak recipe | Step-by-step recipe
Heat ghee on a low flame and add sooji. Keep stirring continuously and roast the sooji for about 8-10 minutes or till the sooji changes its color to light brown and becomes fragrant and light.
After about 5 minutes of roasting sooji, take water in a small pan and bring it to a boil.
Once you notice that sooji is roasted well, add hot water gradually and keep mixing. You can adjust the flame between low and medium.
Initially, you can add about 1.5 cups of water, later if you feel that still, sooji looks a bit undercooked, then add the remaining water. We used 2 cups of water in total. The quantity of water will vary as per the sooji quality and its size. Generally, the water quantity will be 3 times that of sooji added.
Now keep mixing till excess moisture is absorbed. Once the moisture is absorbed, take out a small portion and check whether sooji is cooked or not. Adjust the water quantity after checking.
Now, add sugar and mix. Cook till the moisture from sugar is absorbed well.
In the end, add the soaked kesar, elaichi powder, and raisins. Mix and switch off the flame.
Let the sooji mixture cool down completely. Once it cools, knead well to make it smooth.
Grease the modak mould with a few drops of ghee. Take a portion from the sooji mixture and place it into the mould. Press from the bottom part to level and scrape out extra from the sides and bottom part.
Open the mould and demould the modak. Repeat the process to make more modaks.
Pro Tips
- Initially, you can add about 1.5 cups of water, later if you feel that still, sooji looks a bit undercooked, then add the remaining water. We used 2 cups of water in total. The quantity of water will vary as per the sooji quality and its size. Generally, the water quantity will be 3 times that of sooji added.
- Be careful while adding hot water to the sooji mixture since it will splutter initially. So, make sure you add gradually and not all at once.
- In this recipe, we have cooked sooji mixture in water. But if you want you can use half milk and half water or you can even cook it in milk.
- Knead the sooji mixture well once it cools, so that you get soft and smooth modaks.
- Check whether sooji is properly cooked and then add sugar. If you feel that sooji is a bit undercooked, then add water. Once you are satisfied with the doneness of suji, then proceed to add sugar.
More Modak & Ladoo Recipes
Recipe Card
Instant Sooji Modak | rava (suji) modak
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Ingredients (1 cup = 240 ml)
- ½ cup semolina / rava / sooji
- ⅓ cup ghee
- 1.5 – 2 cups of water
- ⅓ cup sugar
- 1 tablespoon raisins
- ¼ teaspoon elaichi/cardamom powder
- pinch of kesar soaked in 1 tablespoon water
Instructions
- Heat ghee on a low flame and add sooji. Keep stirring continuously and roast the sooji for about 8-10 minutes or till the sooji changes its color to light brown and becomes fragrant and light.
- After about 5 minutes of roasting sooji, take water in a small pan and bring it to a boil.
- Once you notice that sooji is roasted well, add hot water gradually and keep mixing. You can adjust the flame between low and medium.
- Initially, you can add about 1.5 cups of water, later if you feel that still, sooji looks a bit undercooked, then add the remaining water. We used 2 cups of water in total. The quantity of water will vary as per the sooji quality and its size. Generally, the water quantity will be 3 times that of sooji added.
- Now keep mixing till excess moisture is absorbed. Once the moisture is absorbed, take out a small portion and check whether sooji is cooked or not. Adjust the water quantity after checking.
- Now, add sugar and mix. Cook till the moisture from sugar is absorbed well.
- In the end, add the soaked kesar, elaichi powder, and raisins. Mix and switch off the flame.
- Let the sooji mixture cool down completely. Once it cools, knead well to make it smooth.
- Grease the modak mould with a few drops of ghee. Take a portion from the sooji mixture and place it into the mould. Press from the bottom part to level and scrape out extra from the sides and bottom part.
- Open the mould and demould the modak. Repeat the process to make more modaks.
Video
Notes
- Initially, you can add about 1.5 cups of water, later if you feel that still, sooji looks a bit undercooked, then add the remaining water. We used 2 cups of water in total. The quantity of water will vary as per the sooji quality and its size. Generally, the water quantity will be 3 times that of sooji added.
- Be careful while adding hot water to the sooji mixture since it will splutter initially. So, make sure you add gradually and not all at once.
- In this recipe, we have cooked sooji mixture in water. But if you want you can use half milk and half water or you can even cook it in milk.
- Knead the sooji mixture well once it cools, so that you get soft and smooth modaks.
- Check whether sooji is properly cooked and then add sugar. If you feel that sooji is a bit undercooked, then add water. Once you are satisfied with the doneness of suji, then proceed to add sugar.
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