Ragi modak recipe – Healthy, delicious sweet ragi modak or kozhukattai recipe. If you are on a health spree, this is a must try recipe for Ganesh chaturthi. This is one of the delicious ragi recipes I have tried in the recent days. This makes a very good evening snack for toddlers, kids and everyone.
In this ragi modak recipe, for the outer covering I have used ragi flour, milk and very little jaggery. However you can just cook the flour in water and make a dough like we make for any kozhukattai, but the method I followed below yielded me very tasty ragi modak.
I followed the ragi halwa recipe for the covering. For the stuffing I used coconut, jaggery and sesame seeds, but can also be made with chana dal purnam. This is not a low fat or low calorie recipe due to a generous amount of ghee, but tastes for sure very delicious.
I made this sometime ago for the Sankashti Chaturthi puja offering. We all loved it very much so thought of sharing it here.
Ragi modak recipe
- 1 cup ragi flour/ nachni
- 2 to 4 tbsp grated jaggery
- 2 to 4 tbsp water for jaggery
- 1 cup milk (can replace with water)
- 1 ¼ cups water
- ¼ tsp green cardamom powder / elaichi
- 3 tbsps ghee
- 1 cup coconut (desicatted or fresh)
- 1 to 2 tbsps roasted sesame seeds
- ½ cup tightly packed jaggery
- cardamom powder / elaichi little
- Heat jaggery with 2 to 4 tbsp water in a pan and set aside. Stir well until it dissolves. Keep this aside.
- Heat 2 tbsp ghee in a pan.
- Add ragi flour to the pan. Mix well and roast on a low heat for about 3 to 4 minutes stirring continuously.
- There should be no lumps in the flour. It must be coated well with ghee.
- Switch off the stove, Pour milk & water to the flour. Stir continuously to prevent lumps. This takes some time. Add elaichi powder. On a low flame begin to cook until the water is almost absorbed.
- The flour turns sticky, add 1 tbsp of ghee. Stir well.
- Cook until the mixture leaves the sides of the pan. It should become a mass.
- Keep the flame low and filter the jaggery syrup. Stir well until the jaggery blends well. Cook until it leaves the sides of the pan.
- Cover and switch off the stove. Allow it to cook further in the pan for atleast 10 minutes for complete cooking. Cool this completely. Knead the mixture to a smooth dough when it is still warm.
- Melt jaggery in water and filter it to a pan. Add coconut to it along with cardamom powder. Begin to cook until the mixture turns thick and forms a solid. Add sesame seeds. I used crushed sesame seeds. This adds aroma to the mixture. Do not over cook. Cool this and make 9 balls of this mixture.
- Grease the mould generously with ghee. Stuff a small portion of the ragi dough and spread it well.
- Make a hole in the center. Stuff the coconut inside and seal it. Finish making all the modak.
- Steam them in a idli steamer just for 5 mins. You can also skip steaming since the ragi flour is completely cooked and is light.
- Serve hot or cold ragi modak or kozhukattai.