Ragi Modak Recipe | Ragi Kozhukattai or Modakam
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.
You may like these Ganesh chaturthi recipes
Dry fruits modak
Ragi Modak Recipe | Ragi Kozhukattai or Modakam Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
For the covering
- 1 cup ragi flour / nachni
- 2 to 4 tbsp jaggery grated
- 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
For the stuffing
- 1 cup coconut (desicatted or fresh)
- 1 to 2 tbsps sesame seeds roasted
- ½ cup jaggery tightly packed
- 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.
Making ragi modak
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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