Ragi Modak Recipe: A Wholesome Twist on the Traditional Festive Sweet

Method

1. Prepare the Coconut-Jaggery Filling Every good modak begins with its filling—and this one is wonderfully simple. Heat 1 tsp ghee in a pan over low heat. Add the poppy seeds and chopped cashews and pistachios, if using. Lightly roast them for about 30 seconds until fragrant. Add the freshly grated coconut and jaggery. Cook over low to medium heat, stirring continuously. Within 4–5 minutes, the jaggery will melt and coat the coconut, creating a glossy, aromatic mixture. Add the green cardamom powder, mix well and switch off the heat. Transfer the filling to a plate and allow it to cool. Kitchen tip: Don't cook the filling for too long. Once the jaggery mixture becomes too dry, it can turn hard after cooling.
2. Prepare the Ragi Dough Now comes the part that gives these modaks their soft outer layer. Bring 1 cup water to a rolling boil in a saucepan. Add ½ tsp ghee and a pinch of salt. Lower the heat and add the ragi flour all at once. Using the back of a wooden spoon, stir vigorously until the flour absorbs the water and comes together into a dough. Keep stirring to prevent lumps. Cover the pan with a tight-fitting lid and let the dough steam on low heat for 2–3 minutes. Turn off the heat and let it rest, covered, for another 5 minutes.
3. Knead the Dough While Warm Transfer the warm ragi dough onto a wide plate or parat. This step makes all the difference. Dip your hands in cold water or lightly grease them with ghee, and knead the dough for 3–4 minutes while it is still warm. Keep kneading until the dough becomes soft, smooth, pliable and free of cracks. Cover it with a damp cloth while you prepare the modaks. Why keep it covered? Ragi dough can dry out quickly. Keeping it moist makes shaping much easier and helps prevent cracks.
4. Shape and Fill the Modaks Lightly grease a modak mould with ghee. Take a small, lemon-sized portion of ragi dough and place it inside the mould. Press the dough gently against the inner walls, leaving a hollow space in the centre. Add 1–2 teaspoons of the cooled coconut-jaggery filling. Take a small piece of dough and use it to seal the bottom of the modak. Carefully open the mould and gently release the modak. Repeat with the remaining dough and filling. Don't Have a Modak Mould? No problem! Take a small ball of dough and flatten it into a thin disc. Place the filling in the centre and pinch 7–9 pleats around the edges. Bring the pleats together at the top and gently seal to create the classic modak shape.
5. Steam the Modaks Prepare your steamer by lightly greasing the steaming plate or lining it with a damp muslin cloth or banana leaf. Arrange the modaks on the plate, leaving a little space between each one. Steam over medium-high heat for 10–12 minutes. You'll know they're ready when the outer layer looks slightly shiny and feels non-sticky to the touch. Carefully remove them from the steamer. For the finishing touch, drizzle a little warm ghee over the freshly steamed modaks.