Rava Pineapple Modak
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!
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.