Semolina or rava modak

Heat a pan on medium flame. Add coconut and jaggery and mix well. The jaggery will start melting slowly. Keep continuing to cook on a low flame. Cook till the mixture becomes little thick.

The mixture will leave the sides of the pan and gets thickened. Add cardamom powder and mix well. Switch off the flame. As the mixture cools down, it will thicken a bit more. The filling is now ready for use.

Boil water in a vessel. Add 2 teaspoons of ghee and a pinch of salt to water. Once the water reaches the boiling point, switch off the flame. Add the semolina little by little stirring continuously till the semolina is fullyabsorbed bywater

Ensure that no lumps are formed. Close the vessel with a lid and keep it aside for 15 minutes.

Once the mixture becomes little warm and thick solid mass, knead it into a smooth dough and set aside. Apply some oil to your hand while kneading, so that the dough does not stick to your hands. Keep the dough covered.

Grease the modak mould with little ghee.

Divide the dough into equal sized balls. Take a small portion of the semolina mixture and place it in the mould. Level the bottom of the mould.

Place few teaspoons of coconut jaggery mixture in the centre. Seal or close it with semolina dough. Now close the mould tightly and remove the excess mixture from the edges of the modak mould.

Demould carefully and arrange it in a plate. Repeat the process and grease the mould again to make the modaks. No need to steam the modaks further. Delicious rava modaks are now ready to be served to Lord Ganesha.