Ragi modak is a sweet dumpling made with ragi, coconut and jaggery.
This finger millet modak is healthy and one of the easiest modak you will ever make.
This recipe is a easy version of the ragi kozhukattai recipe. In Ragi Kozhukattai, ragi is cooked separately and filled with a coconut – jaggery mixture. In the recipe I am sharing today ragi, coconut and jaggery are cooked together and shaped to modak.
You will love this ragi modak because
- this is a no stuffing modak recipe
- is healthy, refined sugar free
- made with wholesome finger millet flour
- makes for a wonderful neivedyam for Ganesha Chaturthi
- can also be eaten as snack by kids and adults
Ingredients:
Step by Step Instructions for Finger Millet Modak:
1 – In a pan add the ragi flour and fry for 5 minutes in medium heat. Remove and set a side.
2 – Add water and jaggery to a pot and cook till jagerry melts.
3- Add fresh grated coconut and boil for a minute.
4- Now add the roasted ragi flour, 1 tsp of ghee, cashew and cardamom.
5- Mix all the ingredients until no lumps are seen. Ragi will immediately absorb all the liquid and come together. Cook for just about a minute and turn off the stove. Close it with a lid and set a side for 5 minutes.
6- Grease a plate with little ghee, add the ragi micture and knead it till soft.
7- Use a mold and shape the modak. If you don’t have a mold, you can jsut make small round balls or oval shaped.
8- Steam the modak for 8 minutes and release the pressure naturally. Let stay for 2 to 3 minutes before removing from the pan. The cooked ragi modak will be shiny and non sticky to touch.
I used instant pot to steam my modak. add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 8 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
Serving Suggestions:
Ragi Modak is served for Lord Ganesha as neivedyam for Ganesha Chaturthi.
This is also a wonderful sweet treat or snack which can eaten any time of the year.
More Ganesha Chaturhi Recipes –
If you love Ragi (nachni, finger millet), then do check out my other recipes – ragi dosa, ragi mudde, ragi roti and ragi jowar rotti.
If you tried this recipe, don’t forget to give a star rating & comment below.
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Ragi Modak Recipe
Equipment
- instant pot/steamer/pressure cooker
Ingredients
- 1 cup ragi flour (finger millet, nachni)
- ¼ cup + 1.5 tbsp jaggery powder ( add 1 to 2 tsp more, if you like it more sweeter)
- ¼ cup grated coconut
- 2 cardamom pods, crushed
- 2 tsp ghee, divided
- 2 tbsp cashew pieces
- ¾ cup water
Instructions
- In a pan add the ragi flour and fry for 5 minutes in medium heat. Remove and set a side.
- Add water and jaggery to a pot and cook till jagerry melts.
- Add fresh grated coconut and boil for a minute.
- Now add the roasted ragi flour, 1 teaspoon of ghee, cashew and cardamom.
- Mix all the ingredients until no lumps are seen. Ragi will immediately absorb all the liquid and come together. Cook for just about a minute and turn off the stove. Close it with a lid and set a side for 5 minutes.
- Grease a plate with little ghee, add the ragi micture and knead it till soft.
- Use a mold and shape the modak. If you don’t have a mold, you can jsut make small round balls or oval shaped.
- Steam the modak for 8 minutes and release the pressure naturally. Let stay for 2 to 3 minutes before removing from the pan. The cooked ragi modak will be shiny and non sticky to touch.
Steaming in the instant pot –
- Add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 8 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
- If using traditional pressure cooker & Idli stand – boil 1.5 cups of water in the cooker, do not place the whistle ( for the cooker) and steam them for 10 minutes.
- If you don’t have any of the above gadgets use a wide pot. Add 1.5 cups of water in the bottom of the pot and let it simmer… then use a steamer basket or any other plate. Close the lid and steam the modak for 8-9 minutes. Let rest for 5 mins before removing them.
Pushpa Otiv
Very tasty & precise recipe, thanks
Madhavi
Thank you!
Rashmi
Can i use dry coconut instead of fresh?
Madhavi
Fresh coconut or frozen coconut is recommended, dry coconut will make the Modak dry.
Usha
Ingredients list has jaggery in two places and no coconut mentioned
Madhavi
Thank you for pointing it out…. I corrected it.
Nayana
Delicious and healthy!
Madhavi
Thank you Nayana!
Sujatha
Thanks for your easy recipies