RAGI MODAK | FINGER MILLET MODAK

Ragi Modak is a healthier version of  the regular rice flour modak  . In Ragi Kozhukattai or modak ragi is cooked separately and filled with a coconut – jaggery mixture.

Ingredients

Outer layer of ragi modak

Roasted Ragi flour - 1  cup

Water 1/2 cup 

Milk 1/2 cup 

Ghee - 1 tbsp

Salt a pinch

For Filling

Fresh Coconut [Grated] - 1 cup

Jaggery [grated] - ½ cup and 1/4 th cup 

Ghee - 1 tbsp

Cardamom powder - 1 tsp

 Method

Outer layer of ragi modak

In a saucepan add milk amd water . After it boils , reduce the flame to low and  add ragi flour and mix well. Remove from heat and transfer to a plate or bowl.

Add  around 1 to 2 tbsp water, mix well, knead it and make a  soft dough. Apply some ghee and cover and keep it aside. 

For Filling

Heat pan  and add ghee followed by jaggery and 2 to 3 tbsp water.Once it melts add the coconut and cardamom powder mix well & cut off heat. Keep it under the fan to cool.

Assembling the modak 

Grease mold with ghee.

Add small portions of ragi dough into the mold. Spread evenly,add stuffing & close the modak with ragi dough.

Once all the modaks are ready Place them onto a steamer plate and steam.it for around 10 to 12 minutes. 

NOTE :GREASE THE STEAMER PLATE WITH GHEE

Serve hot.