Rava Pineapple Modak — the perfect unique combination for the festive season that features tart pineapple, nutty coconut, and soft rava! With chopped nuts, elaichi, and kesar for a touch of elegance and tradition, these Modaks are the perfect addition to any celebration!

WATCH HOW TO MAKE RAVA PINEAPPLE MODAK:

Start by toasting your suji just for a few minutes and then soak this in some warm for 30 mins. In a pan, toast some coconut and set this aside.

For our filling, we’ll take crushed pineapple, sugar, cornstarch, and saute for a few minutes. Add in chopped almonds and pistachios and mix until it all comes together.

For the rava part, we’ll cook the milk-soaked shoji on medium heat until the mixture starts to dry. Add some ghee for softness and once you see all the sooji grains separate, add in the coconut, condensed milk, elaichi, and kesar. Mix this together gently and we’re ready to assemble!

In a greased Modak mold, add some chopped nuts, followed by the rava mixture and then the pineapple filling. Seal the top with the lava mixtureand gently unmold these beautiful and unique modaks!

For an elegant touch garnish with some rose petals and edible gold foil, and your festive season celebrations are going to be just a bit more special!

If you like this, please try my other recipes:

• Chocolate Pistachio Modak
• Coconut Almond Modak
• Khajoor Coconut Peda (Sugar-Free)
• Chocolate Besan Barfi Cake

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Rava Pineapple Modak

Prep Time

20 mins

Cook Time

30 mins

 

Rava Pineapple Modak — the perfect unique combination for the festive season that features tart pineapple, nutty coconut, and soft rava! With chopped nuts, elaichi, and kesar for a touch of elegance and tradition, these Modaks are the perfect addition to any celebration!

Course: Dessert

Cuisine: Indian

Keyword: festive, mithai

Custom Category: Desserts, Indian Sweets, Traditional

Servings: 20 pcs

Calories: 189 kcal

Author: Nidhi Bothra

Ingredients

Modak:

• 2 cups semolina
• 2 cups milk
• 1 cup desiccated coconut
• 1 cup condensed milk
• 1/4 cup ghee
• 1 tsp cardamom powder
• 8-10 stands saffron , mixed in 1 tsp water

Pineapple Filling:

• 1 cup canned pineapple , finely chopped
• 1 tbsp sugar , more as needed
• 2 tsp corn starch , mixed with 1 tbsp water
• 2 tbsp almonds , finely chopped
• 2 tbsp pistachio , finely chopped
• pinch salt , optional

Garnish:

• pistachio , crushed
• almonds , crushed
• dried rose petals
• saffron
• edible gold foil

Instructions

1. Roast the semolina for a few minutes on medium heat until it is a light almond color and fragrant. Then, soak it in room temperature milk for 30 minutes.

2. While the semolina is soaking, roast the desiccated coconut on medium heat for 2-3 minutes. It’ll give a rich flavor to the modak. Keep it aside.

3. For the filling, add the pineapple along with the sugar. Sauté it for 5-7 minutes until the sugar is dissolved. Then add in your cornstarch and sauté for another couple minutes until it thickens. Once it is done, fold in your nuts and let it cool.

4. Now, add the semolina and milk mixture to a nonstick or heavy bottom pan. Heat the mixture on high heat and as soon as it starts coming together, lower the flame to medium heat.

5. Add half of the ghee to the rava (2 tbsp). Continue heating it on medium heat and make sure to stir continuously. The rava will start to clump and become hard but be patient and keep stirring. Gradually, add your ghee and, after ten minutes, the rava will be a light almond color and it will fluff up and loosen.
6. Once the rava is ready, lower the heat to low and add in your condensed milk, roasted coconut, cardamom powder, and saffron. Mix it together and the rava is done. If it is too hard, you can add a little bit of warm milk, 1 tbsp at a time.

7. Grease the modak mold with ghee and add pistachios and almonds to the mold. Add in a little bit of rava and gently press the mold together. Then, press the rava down and create a hole in the middle of it. Add the filling in the hole and top off with more rava. Garnish with pistachios, almonds, edible gold foil, and rose petals. Enjoy!

Recipe Video

Recipe Notes

• If you want your modaks to be sweeter, you can add 2 tsp more sugar.
• If you rava is too hard and clumpy, you can use a potato masher or any tool that you have to smash it down and break the clumps.

Nutrition Facts

Rava Pineapple Modak

Amount Per Serving

Calories 189 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 13mg4%

Sodium 33mg1%

Potassium 178mg5%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 12g13%

Protein 5g10%

Vitamin A 75IU2%

Vitamin C 2mg2%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.