Ingredients
¼ cup ghee
in a large kadai heat ¼ cup ghee.
add 1 cup rava and roast on low flame until the rava turns aromatic. make sure to take fine rava, else the texture of modak will be different.
now add 2 cup milk and stir until the milk is absorbed well making sure there are no lumps.
further, add ¾ cup sugar and stir until the sugar melts.
cook until the mixture starts to hold the shape.
cover and simmer for 2 minutes, or until the rava is cooked well.
now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
transfer the mixture to a large plate and cool slightly. knead the dough forming a smooth and soft dough.
to prepare modak without mould, pinch a ball sized rava mixture and flatten slightly.
place nuts and raisins in the center and seal tight.
form a cylindrical shape and then shape to modak by pressing down gently.
using a toothpick, design the modak.
you can also prepare modak using the mould. to prevent it from sticking, make sure to grease the mould with ghee.
stuff with dry fruits and shape the suji modak.
garnish with saffron and enjoy rava modak.
