Ragi Modak

I’ve tried various modak types over the years, and Ukadiche Modak is a favorite. This year, I experimented with Ragi Modak, inspired by Chef Nehal Karkera. Making the outer cover reminded me of Ragi Muddé, and it turned out tasty too!

Ingredients

**Outer Covering:*- Ragi flour: 1 cup

– Milk: 2 cups

– Water: 1/4 cup

– Salt: 1/4 tsp (or to taste)

– Oil or ghee: 2 tsp

1. Boil water and milk. Add flour gradually, salt, and ghee, stirring until combined.

2. Transfer dough to a bowl, press with a spatula, and knead while warm with ghee-smeared palms.

3. Cover with a wet cloth until use. Add water if dough dries.

Modak Preparation:

1. Make lemon-sized dough balls. Flatten slightly on palm.

2. Shape into pockets or cups with fingers.

3. Fill with churna (1-2 tsp).

4. Seal and shape like modaks or dimsums.

5. Steam for 8-10 minutes in a steamer lined with turmeric leaves (optional).

6. You may use a modak mould to shape the modaks.