1cupcoconut(desiccated or fresh grated coconut tightly packed)
½cupjaggery tightly packed or sugar (you can add 1 tbsp more)
2tbspwaterif using desiccated coconut (skip for fresh coconut)
1/8tspcardamom powderor elaichi powder
How to make the recipe
Prepare stuffing for rava modak
Mix coconut, cardamom powder and jaggery in a pan. Begin to cook on a low heat. If using desiccated coconut add 2 tbsp water for the jaggery to release moisture, skip water if using fresh coconut. If your jaggery isn't clean, then you can melt it with 2 tbsp water and filter it. Then add coconut to it and cook until the mixture thickens.
When the mixture thickens, switch off the heat and cool this.
Divide the mixture to 9 to 11 portions and roll them to balls.
Making rava modak
On a medium heat , roast semolina in ghee until crunchy and aromatic.
While you roast the rava, bring water to a boil.
Lower the flame. Pour this slowly to the semolina stirring with the other hand to prevent lumps.
Stir well to make sure there are no lumps. Add salt or sugar.
Cover and cook until the water is completely absorbed. Cook for another 2 mins until the mixture begins to leave the sides of the pan.
Cool this down. Grease your palms and knead it a bit to make the mixture uniform.
Grease the mould and stuff the rava mixture. Make a large hole in the center and stuff the ball. Seal them. Repeat greasing and the other steps to make more.