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1.5 cup - bobmay
1/2 tsp - salt
oil for frying
1.5 cup - fresh grated
3 tbsp - sesame seeds
3 tbsp -
1 tsp -
1 cup -
How to Make Rawa Modak
Add water and salt to rawa to make a puri-like dough.
Cover and keep aside for 30-40 minutes.
Heat ghee in a heavy-bottomed pan.
Add sesame seeds, grated coconut and roast for 5 minutes on a medium flame.
Add sugar, keep stirring and bring to a boil.
When the mixture becomes thick, add cardamom powder and turn off the heat.
Make as many small balls as possible out of the dough.
Sprinkle some maida on a board and roll out into thin rounds for the covering.
Place a spoonful of filling and gather all the sides at the top and press it firmly to resemble a fresh fig.
Make sure all the sides are sealed tightly.
Prepare all the modaks and fry on a medium flame till brown.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.