• Mix the powdered jaggery with the coconut in a pan or kadai. keep the pan or kadai on a low flame. stir the mixture.
• The jaggery would start melting at first. later it will continue to cook. cook this filling mixture till the jaggery starts thickening and it starts to appear dry.
• Don’t over cook as then mixture would become dense and hard. keep aside for cooling the filling. as the filling cools it will thicken.
• Take water in a sauce pan or any pan. sprinkle some oil and salt in it.
• Bring the water to a rolling boil.
• Add the semolina or rava to the hot water.
• Stir with a wooden spatula or spoon till all the semolina has been incorporated in the water. mix really well.
• Keep this pan on low fire for 5-6 minutes. continuously stir so that the rava does not stick & get burnt. after five minutes switch off the flame.
taste a pinch of the dough. (only if you are making this for your family) if the semolina feels undercooked, then cook for a few more minutes. cover the pan for 5-6 minutes.
• The dough would be still hot when the kneading has to be done. if you cannot manage the heat, then let it cool for a few minutes more. knead well and make a smooth dough. when kneading apply some oil on your palms. there should be no lumps in the dough after kneading.
• Now take a lemon sized ball from the dough.
• Flatten the dough ball on the palm of your hands.
• Or press the edges with your fingers and keep on moving the dough circle.
• Place a few spoonsfuls of the coconut-jaggery filling in the center.
• Pinch the edges and bring the fluted edges in the center.
• Join the center and pinch off the top. taper the top. make the modaks in a similar way.
• These modaks are done now and you don’t need to steam them further. serve the semolina modak to Lord Ganesha.
Semolina Modak - sweet dumplings made with semolina and stuffed with coconut jaggery filling. the recipe makes 12-15 modaks.