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Finger Millet Modak Recipe

A traditional Maharashtrian specialty, ragi flour pocket with a jaggery filling is a fiber-rich energy-dense sweet loved by all.

Nutritional info

  • 1.1 gm
    Protein
  • 4.7 gm
    Total Fat
  • 15.0 gm
    Carbohydrate
  • 0.3 mg
    Vitamin C
  • 42.9 mg
    Calcium
  • 0.5 mg
    Iron
  • 111.4 kcal
    Energy
  • 19.4 mcg
    Vitamin A

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1/2 Tsp(1.0 gm) Green Elaichi

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4 Powder Tbsp(8.0 gm) Almond

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3/4 Grated Cup(28.0 gm) Fresh Coconut

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2 Chopped Tbsp(25.0 gm) Dates

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1/2 Powder Tbsp(5.0 gm) Jaggery

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1/2 Tsp(2.0 gm) Coconut Oil

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1/2 Flour Cup(51.0 gm) Ragi

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1/8 Tsp(0.42 gm) Coconut Oil

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1/8 Tsp(0.54 gm) Salt

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1/2 Cup(125.0 ml) Water
  • For Filling

    In a pan heat 1/2 tsp coconut oil,1/3 cup grated fresh coconut, 1/2 tbsp jaggery powder, 2 tbsp chopped dates,1 tbsp almond powder and 1/2 tsp green elaichi powder.

  • Mix all ingredients well till jaggery melts.

  • For Dough

    In a kadai boil water as required and add 1/8 tsp salt, 1/8 tsp coconut oil,1/2 cup ragi flour and mix well

  • Turn off the heat and knead a soft dough with 1/2 tsp coconut oil.

  • Allow it to cool, take a small portion, round it into a ball and press it from sides.

  • Prepare the rest, transfer the modak to the steamer.

  • Allow it to steam for 15 min.

  • Delicious modak is ready to serve.