Ragi Coconut Modak brings a deep roasted ragi flavour to the familiar coconut-jaggery modak. A little rice atta supports the steamed shell, while cardamom keeps the filling traditionally aromatic.

10 modaks | Prep: 25 min | Cook: 25 min | Total: 50 min

Ingredients

• 120 g — Dinesh Flour Mills Ragi Atta (Dinesh Flour Mills product)
• 40 g — Dinesh Flour Mills Rice Atta (Dinesh Flour Mills product)
• 190 ml — Water, approximately
• 1 tsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 1 pinch — Salt
• 150 g — Fresh grated coconut
• 120 g — Dinesh Flour Mills Gud/Jaggery, grated (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)

Method

1. Dry-roast ragi atta on low heat for 3-4 minutes until it smells pleasantly roasted. Do not darken it. Mix with rice atta and keep aside.
2. Cook coconut and jaggery on low heat for 6-7 minutes until combined and moist. Add cardamom, mix and cool the filling.
3. Boil water with ghee and salt. Lower the heat and add the ragi-rice flour mixture gradually, stirring continuously to prevent lumps.
4. Cover and cook on low heat for 2 minutes. Rest for 5 minutes, then knead the warm mixture into a smooth, soft dough.
5. Divide into 10 portions. Shape each portion into a cup, keeping the edges thin and even.
6. Fill with 1 tablespoon coconut-jaggery mixture. Create pleats with your fingertips, bring them together and seal the top.
7. Steam the modaks on a lightly greased plate for 10-12 minutes over medium heat.
8. Rest for 3 minutes before removing from the steamer. Serve warm or at room temperature.

Cooking Notes

• The exact water needed can vary with the flour; add it gradually.
• Keep unused dough covered with a damp cloth while shaping.
• For moulded modaks, grease the mould lightly and press the dough into an even shell.
• Allergen note: Contains dairy if ghee is used. Coconut is present.