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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.