Kesari Modak Recipe – Rava Sweet Filling Steamed Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Kesari Modak Recipe – Rava Sweet Filling Steamed Indian Dessert

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for traditional Indian desserts, you need to try these Kesari Modaks. They’re little pockets of happiness – a soft, sweet rava (semolina) filling encased in a delicate rice flour shell. I remember the first time I made these; it took a couple of tries to get the hang of the modak mold, but the result was SO worth it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average sweets. Kesari Modaks are special. They’re a beautiful blend of textures – the slightly chewy dough and the soft, flavorful filling. Plus, the aroma of saffron and ghee… honestly, it fills the whole house with a comforting warmth. They’re perfect for festivals, celebrations, or just a cozy afternoon treat. And honestly, making them is a fun process!

Ingredients

Here’s what you’ll need to create these delightful modaks:

• 1 cup rice flour (approximately 170g)
• Water, as needed (about ¾ cup or 180ml, plus more for steaming)
• Oil, to grease (about 1 teaspoon)
• Salt, to taste (a pinch)
• ½ cup fine rava (semolina) (approximately 75g)
• ½ cup sugar (approximately 100g)
• 3 teaspoons ghee (approximately 15g)
• 1 ½ cups water (approximately 360ml)
• 1 tablespoon milk (approximately 15ml)
• A few saffron strands (about 10-12)

Ingredient Notes

Let’s talk ingredients for a sec! Using fine rava is key here. It gives the filling a lovely, smooth texture. Don’t use the coarse variety.

And saffron? It’s not just for color! It adds a beautiful floral aroma and a subtle flavor that’s just divine. A little goes a long way, so don’t skimp, but you don’t need a ton either.

Finally, ghee. Oh, ghee! It’s the heart and soul of so many Indian sweets. It adds richness and a beautiful sheen. Traditionally, ghee is a must, but I’ll share a vegan option later.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s start with the rava filling. Dry roast the rava in a pan over medium heat until it’s fragrant – about 3-5 minutes. Be careful not to brown it! Set it aside to cool.
2. In the same pan, bring 1 ½ cups of water to a boil. Slowly add the roasted rava, stirring constantly to prevent lumps. Lower the heat to low and cook until the rava absorbs the water and becomes soft.
3. Now, add the sugar and mix well. Keep stirring until the mixture becomes thick and gooey – it should start to leave the sides of the pan.
4. While the rava mixture is cooking, soak the saffron strands in 1 tablespoon of warm milk for about 5 minutes. This will release their color and flavor.
5. Pour the saffron milk into the kesari mixture and stir well. Cook for another minute or two until everything is nicely combined and the mixture thickens further.
6. Finally, add the ghee and stir until it’s fully incorporated and the mixture is smooth and shiny. Remove from heat and let it cool slightly. Once cool enough to handle, shape the mixture into elongated balls.
7. Now for the modak dough! In a bowl, mix the rice flour with a pinch of salt. Bring some water to a boil and gradually pour it into the rice flour while mixing continuously.
8. Knead the dough until it’s smooth and pliable. It should be soft but not sticky. Add a little oil if needed to prevent sticking.
9. Grease your hands and the modak mold with a little oil. Take a small portion of the dough and press it into the mold, creating a cavity in the center.
10. Place an elongated kesari ball into the cavity and carefully seal it with extra dough. Gently demold the modak. Repeat with the remaining dough and filling.
11. Steam the modaks in a steamer for 5-8 minutes, or until they become shiny and non-sticky.

Expert Tips

• Don’t overcook the rava! You want it soft, not burnt.
• Make sure the dough is smooth and pliable. If it’s too dry, add a little water. If it’s too sticky, add a little rice flour.
• Greasing the mold and your hands well is crucial for easy demolding.
• Don’t overcrowd the steamer. Steam the modaks in batches.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based ghee and the milk for almond or soy milk. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level: While traditionally mild, you can add a pinch of cardamom powder to the kesari filling for a warm, aromatic twist.
• Festival Adaptations: These are especially popular during Ganesh Chaturthi, but they’re perfect for any festive occasion!

Serving Suggestions

Serve these Kesari Modaks warm! They’re delicious on their own, or you can pair them with a glass of warm milk or a cup of chai.

Storage Instructions

Leftover modaks can be stored in an airtight container at room temperature for a day or two. For longer storage, refrigerate them for up to a week. Reheat gently before serving.

FAQs

What is the best way to prevent the modaks from cracking?

Make sure the dough is well-kneaded and not too dry. Also, don’t oversteam them!

Can I make the kesari filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What type of rice flour works best for the modak dough?

A fine-ground rice flour is best. You want a smooth dough, not a grainy one.

How do I know if the modaks are fully cooked?

They should be shiny and non-sticky to the touch.

Can these be air-fried instead of steamed?

While steaming is traditional, you can try air-frying them at 180°C (350°F) for about 8-10 minutes. Keep a close eye on them to prevent burning.

Enjoy making (and eating!) these delicious Kesari Modaks! Let me know how they turn out in the comments below. Happy cooking!