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FINGER MILLET (RAGI)
MODAK
Serves
- 15 Nos
- 40 Min
- 7 Ingredients
Prep. time
- 25 Min
Cooking time
- 15 Min
Total time
- 40 Min
Ingredients :
Finger millet powder
- 200 gm
Rice flour
- 100 gm
Ghee
- 50 gm
Coconut grated
- 3 Cups
Jaggery
- 3 Cups
Green cardamom powder
- 5 gm
Saffron
- 3 to 4 pcs
Utensils
Pan
- 1
Bowl
- 2
Deep dish
- 1
Idli mould
- 1
Preparation Method :
Take a pan and add grated coconut and jaggery to it.
Heat a pan on a low flame for 5 minutes. Keep stirring to ensure coconut and jaggery is not burnt.
Add saffron to the pan and mix well.
Heat the mix for another 2 to 3 minutes on low flame.
Add green cardamom powder, switch off the flame and keep it aside to cool.
Take a bowl and mix finger millet powder and rice powder.
Take a separate dish and add one cup of water. Heat the dish till water boils.
Add ghee, mixture to boiled water.
Heat the mixture on low flame for 3 minutes.
Spread some ghee on the base of a steel bowl, Shift the mixture to it and knead it with hand till it becomes dough.
Now take a little dough, roll it into a ball, flatten it well.
Put a spoonful of the filling onto the dough and seal it.
Put modak in idli mould and steam it for 10- 15 minutes.
Modak should be consumed when it is hot.
Modak is ready to be served hot.