PREPARATION

1. Heat 2.7 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

2. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

4. Scrape the milk solids from the sides and add to the milk. 

5. The milk will continue to reduce and thicken as its being simmered on a low heat. 

6. Continue to simmer and stir. 

7. Add 80 grams sugar and mix it well.

8. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

9. Add 25 grams cocoa powder and mix it well.

10. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.

11. Remove it from heat and allow it cool for about 10 - 12 minutes.

12. In a bowl, add 35 grams desiccated coconut, 40 grams almonds, 30 grams raisins, 35 grams chocolate chips, 40 grams condensed milk and mix it well.

13. Take some khoa mixture in your hand and flatten it.

14. Place some coconut mixture in the center.

15. Pinch the edges and bring the fluted edges in the center. Join the center and pinch off the top. (See Video)

16. Decorate with the help of a toothpick.

17. Serve.

Rava Modak

Servings - 2 - 3

INGREDIENTS

Jaggery powder - 280 grams

Coconut - 160 grams

Water - 550 milliliters

Ghee - 2 teaspoons

Salt - 1/2 teaspoon

Cardamom powder - 1/2 teaspoon

Semolina - 370 grams

Ghee - for greasing

Saffron - for garnishing