Sooji Halwa Modak – classic Suji ka halwa made in modak form. This pressure cooker method will get give u melt in the mouth modak.
Sooji Halwa need no introduction. Its an ever green Indian dessert made all across the country for festivals, as prasad and for pretty much any kind of celebration.
It is also called Sheera in the North and Kesari bath or Rava Kesari in the South.
If you follow my blog, you know how I love making Suji halwa in Pressure cooker. I have used the same method to make these sheera modak.
These Sooji Halwa Modak
- are made in the pressure cooker (can also be made in the instant pot)
- It has the right texture ( not dry or too soft)
- makes for a beautiful looking modak
- and are so easy to make.
If you are looking for more modak recipes, then do check out my Ukadiche Modak, Ricotta Cheese Modak, Ragi Modak and Coconut Burfi Modak.
Ingredients:
Saffron – saffron gives these ladoo a beautiful yellow color. You can also skip it.
Semolina – regular suji is used, not the fine variety.
How to make Sheera Modak?
1- To a small pressure cooker add the water, saffron (optional) and sugar. Simmer the mixture for 10 minutes. If you are making a small quantity like I did, definitely recommend using a small pressure cooker to make these modak.
2 – While the sugar water is simmering, heat a pan and add one teaspoon of ghee and add the cashew. Saute till light golden. Remove and set a side.
3 & 4- Add the rest of the ghee and semolina to the pan and roast the rava.
5- We need to roast the rava and boil the water sugar mixture parallelly. Rava needs to be hot when we add to the boiling sugar water.
6 – Roast the rava in medium flame till it slightly changes color and you can feel nice aroma.
7- Bring the sugar mixture to a full boil ( you will also see the saffron has also released a beautiful yellow color to it).
8- Add the roasted hot rava to the boiling sugar water mixture.
9 – Initially it will bubble up, mix it well and cook for 30 – 40 seconds (not more than that)
10 & 11 – Turn off the stove. Close the pressure cooker lid and place the weight (whistle). Set a side for 20 minutes. Do not get tempted to open the lid. The steam inside the cooker, combined with hot sugar syrup will cook the rava.
12- After 20 minutes open the cooker and add the crushed cardamom.
13 – Mix it well, you will observe that the rava has absorbed all the moisture and is well cooked. When you fold the halwa, it holds well and not runny. If its too liquidy turn on the stove and cook for couple of minutes.
14 & 15 – Transfer the halwa to a plate and let cool for 10 minutes. Using the modak mould place the halwa on both side and add a fried cashew and close it.
16 & 17 – Remove any extra on the side and carefully unmold the modak.
Serve these Rava Modak to Lord Ganesha and enjoy as Prasadam.
Frequently Asked Questions:
yes you may.
Of course. I prefer this method as they keep the modak soft all day.
You can serve them as Sooji halwa ladoo.
More Ganesh Chaturthi Sweets-
If you tried these Sooji Halwa Modak, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Sooji Halwa Modak
Equipment
- Pressure cooker
Ingredients
- ½ cup semolina ( suji or rava)
- ¾ cup + 1 tablespoon sugar
- ¼ cup ghee
- 12 cashew, halved
- 4 cardamom pods, finely crushed
- 1 ½ cups water
- pinch saffron ( optional)
Instructions
- To a small pressure cooker add the water, saffron (optional) and sugar. Simmer the mixture for 10 minutes. If you are making a small quantity like I did, definitely recommend using a small pressure cooker to make these modak.
- While the sugar water is simmering. heat a pan and add one teaspoon of ghee and add the cashew. Saute till light golden. Remove and set a side.
- Add the rest of the ghee and semolina to the pan and roast the rava.
- We need to roast the rava and boil the water sugar mixture parallelly. Rava needs to be hot when we add to the boiling sugar water.
- Roast the rava in medium flame till it slightly changes color and you can feel nice aroma.
- Bring the sugar mixture to a full boil and add the roasted hot rava.
- Initially it will bubble up, mix it well and cook for 30 – 40 seconds (not more than that)
- Turn off the stove. Close the pressure cooker lid and place the weight (whistle). Set a side for 20 minutes. Do not get tempted to open the lid. The steam inside the cooker, combined with hot sugar syrup will cook the rava.
- After 20 minutes open the cooker and add the crushed cardamom.
- Mix it well, you will observe that the rava has absorbed all the moisture and is well cooked. When you fold the halwa, it holds well and not runny. If its too liquidy turn on the stove and cook for couple of minutes.
- Transfer the halwa to a plate and let cool for 10 minutes. Using the modak mould place the halwa on both side and add a fried cashew and close it.
- Remove any extra on the side and carefully unmold the modak.
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