Wheat Flour- Rava Modak recipe (No steam, oil free Modaks)

Qty: 10 modaks
Shelf life: 1-2 days ( if refrigerated)

Modaks are one of the favourite sweets of Lord Ganesha (Ganpati Bappa). They are made on opportune day of Ganesh Chaturthi. Although they are made from rice flour but I wanted to try with wheat flour and rava. Undoubtedly, they tasted really yummy, the shape isn't perfect as I didn't use mould.

Ingredients:

• For stuffing:
• Grated fresh coconut: 1/2 cup (I used dessicated one)

  

  Dessicated coconut and Jaggery

• Jaggery: 1/4 cup
• Chana daal :1/8 cup (optional) (Soaked overnight)
• Green cardamom pwd: 1/2 tsp
• For outer covering/ dough:
• rava/ semolina: 1/8 cup
• wheat flour: 3/8 cup
• Vegan milk: 1/2 cup
• Water: 1/2 cup
• Vegan ghee/ oil (optional): 1/4 tsp 
• Moulds for modak (optional- you can prepare without moulds as well)

Method:

• Stuffing:
• Boil chana daal in ample water. Strain it and let it cool. (If you want, you can mash it as well- I didn't mash as I like it as such)
• In a pan, add jaggery. Mix well. Cook it on low flame until jaggery starts to melt.
• Add chana daal, coconut and cardamom pwd.
• Keep stirring continuously. Cook until mixture becomes dry. It will take approx 6-8 mins (may take a bit more).
• Turn off the flame.
• Let it cool.

• Dough/ outer covering of modak:
• Dry roast rava on low flame until it changes colour to light brown. (it will take approx 7-8 mins).

roasted rava

• Dry roast wheat flour on low flame and keep aside.

roasted wheat flour/ atta

• Remove on the plate and let it cool.
• In a pan, add water, milk and ghee (if using). Turn on the flame and keep the flame to medium.
• Let it boil. Keep stirring.
• Once the milk starts boiling, add roasted rava and wheat flour. Mix well.
• Keep stirring continuously. The mixture will start to thicken within a couple of minutes.
• Once the mixture starts to form dough like consistency, turn off the flame. (it will take approx 2-4 mins)

• Let it cool down a bit.
• Preparing modak:
•  Now, transfer the mixture on the plate and knead to form a dough before it completely cools down. (if needed, slightly grease your hands)

• Now, using moulds or without moulds, prepare modak by putting stuffing the centre.
• Preparing modak without moulds: 
• Take a small ball on the hand. Flatten it a bit. Give it a cup shape inside your palm. Put stuffing in the centre and bring all the sides together (You can make pleats, if possible) and seal it, giving it a good modak shape.

• Preparing modak with moulds ( You might need to grease the mould)
• Take a small ball and place it in the mould. Make a little space (hollow) in the centre of the stuffing. Fill some stuffing in the centre and seal with the dough. Carefully open the mould and remove the modak.
• Ready to serve.

PS:

You can also make modak with more wheat flour (little less than 1/2 cup) and 1 tbsp rava as well. In this, dry roast atta and rava separately as above. But instead of mixing wheat flour and rava in Boiled milk, you knead a soft dough with milk (boiled).

Rest follow as above.