¼ cup + 1.5 tbsp jaggery powder ( add 1 to 2 tsp more, if you like it more sweeter)
2cardamom pods, crushed
2tsp ghee, divided
2tbsp cashew pieces
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.
If your jaggery has impurities, strain the water jaggery mixture before adding rest of the ingredients.