Get ready to dive into the spirit of Ganesh Chaturthi with our enchanting Suji Modak! This heavenly twist on the traditional treat will leave you craving for more. No more fuss with rice flour; we’ve used fine semolina (Suji/rava) to craft the outer layer, making it a breeze to prepare. And guess what? No steaming required!

Inside these little bundles of joy, you’ll find a mouthwatering stuffing of fresh scraped coconut, sweet jaggery, and a delightful mix of dry fruits. It’s no wonder Lord Ganesha adores these Modaks the most!

But that’s not all! Alongside our classic Suji Modak, we’ve got an array of innovative modak recipes that will surprise and delight your taste buds. From fusion flavors to unique fillings, each modak has its charm and is sure to captivate your senses.

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Don’t worry if you don’t have a modak mould; we’ve got a simple alternative shaping method to save the day.

So, gather your loved ones and celebrate this auspicious occasion with the divine flavor of Suji Modak and our exclusive assortment of unique modak recipes – the beloved Elephant God’s favorite treats!

No Steam Suji Modak/ Rava Modak Recipe

Ingredients:

• 3/4 cup fine suji / rava / semolina
• 1/2 cup fresh scrapped coconut
• 1/4 cup jaggery powder/ grated jaggery
• 1 tablespoon ghee
• 1/4 teaspoon cardamom powder
• 1 tablespoon chopped almonds
• 1 tablespoon raisins

Method:

1. To make the stuffing, heat the coconut and jaggery in a nonstick pan and let the jaggery melt.

2. Keep stirring the mix as it tends to catch the bottom very fast. Once the mixture has thickened a bit, add almonds and raisins. Mix well.

3. Finally add the cardamom powder and turn off the flame. Do not cook the coconut stuffing for too long as it hardens on cooling. Remove the stuffing to a plate and let it cool down completely.

4. For the shell, add 1 and a 1/2 cup water and 1 teaspoon of ghee and allow it to boil. To this boiling water add the suji while continuously stirring with a wooden spatula. Make sure there are no lumps in the mix.

5. Cook the suji for 1-2 minutes and put off the flame. Cover the pan and keep it aside for 5 minutes or so.

6. Start working on the suji dough while it is still warm. Grease your palms with ghee and gather the cooked suji mix and knead it into smooth workable dough.

7. Pinch out a small gooseberry-size ball from the dough. Grease the modak mould. Insert this dough ball from the opening at the bottom of the mould. Now using your index finger press this dough on all sides of the mould, so that the outer covering of the modak is done.

8. Now that a cavity is made, insert enough coconut stuffing into it. Cover the modak from below with the suji dough.

9. Apply light pressure on the mould so that the impressions are formed well. Now open the mould and a beautiful suji modak is ready. Prepare all the modaks similarly. Serve fresh and warm. Ensure they are consumed on the same day they are prepared.

10. You can shape modaks even without a modak mould. First grease your palms well with ghee and pinch out a gooseberry-size portion of the suji dough. Roll it between your palm to smoothen it and flatten it evenly into a disc with your finger tips. Now with the help of your index finger and thumb, create pleats on the edges of the disc. Place 1 teaspoon stuffing in the center and gather the pleats and join them at the end to shape it like a modak.

Ganesha, the elephant headed deity is known for education, knowledge, wisdom, wealth and success. May all your homes be filled with all these today and forever!! Happy Ganesh Chaturthi!

Suji Modak/ Rava Modak

Enjoy this Ganesh Chaturthi day with the deliciously made Suji Modak, Rava Modak. It's an easy to make recipe, which is scrumptious and rich in taste.

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Course: Dessert

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 -12

Author: Hemapriya

Ingredients

• 3/4 cup fine suji / rava / semolina
• 1/2 cup fresh scrapped coconut
• 1/4 cup jaggery powder/ grated jaggery
• 1 tablespoon ghee
• 1/4 teaspoon cardamom powder
• 1 tablespoon chopped almonds
• 1 tablespoon raisins

Instructions

• First we will make the stuffing. For that in a nonstick pan, take scrapped coconut and jaggery and heat it. Blend the two well. The jaggery will melt, keep stirring the mix as it tends to catch the bottom very fast. Once the mixture has thickened a bit, add almonds and raisins. Mix well. Lastly add the cardamom powder and put off the flame. Do not cook the coconut stuffing for a longer time as it will become very hard on cooling. Remove the stuffing in a plate and allow to cool down.
• For the outer covering. In another pan add 11/2 cup water and allow it to boil. Add 1 teaspoon of ghee to it. To this boiling water add the suji while continuously stirring with a wooden spatula. Make sure there are no lumps in the mix. Cook the suji for 1-2 minutes and put off the flame. Cover the pan and keep it aside for 5 minutes or so.
• Start working on the suji dough while it is still warm. Grease your palms with ghee and gather the cooked suji mix and knead it into smooth workable dough.
• Pinch out small gooseberry size ball from the dough. Grease the modak mould. Insert this dough ball from the opening at the bottom of the mould. Now using your index finger press this dough on all sides of the mould, so that the outer covering of the modak is done.
• Now that a cavity is made, insert enough coconut stuffing into it. Cover the modak from below with the suji dough. Apply light pressure on the mould so that the impressions are formed well. Now open the mould and a beautiful suji modak is ready.
• Prepare all the modak similarly. Offer the modak to lord Ganesha and then distribute among the family members and other devotes as prasad.
• Now we will see how to shape a modak without a mould. For that grease your palms well with ghee. Pinch out a gooseberry shape portion of the suji dough. Roll it between your palm, to smoothen it. Now flatten it evenly into a disc with your finger tips. Now with the help of index finger and thumb create pleates on the edges of the disc. Place 1 teaspoon stuffing in the center and gather the pleats and join them at one place to shape it like modak.

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