This is the modak to make with children, and the one to make when the morning has got away from you. There is no boiling-water dough to wrestle with and no five minutes of kneading something too hot to hold. Semolina cooked in milk gives you a soft, forgiving mixture that takes to a mould without complaint.
It is a genuinely modern member of the family and nobody in Maharashtra pretends otherwise, but it earns its place on the plate. Roast the semolina properly in ghee until it smells nutty, and cook it long enough in the milk that no grain remains hard. Do those two things and rava modak needs no steaming at all.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
