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Finger millet modak

Finger millet modak


  1. Finger millet flour - 1 cup
  2. Grated jaggery - 2 to 4 tablespoon
  3. Water - 4 tablespoon
  4. Milk - 1 cup
  5. Water - 1 ¼ cup
  6. Cardamom powder - ¼ teaspoon
  7. Ghee - 3 tablespoon

For coconut stuffing:

  1. Grated coconut - 1 cup
  2. Slightly roasted sesame seeds - 1 or 2 tablespoons.
  3. Cardamom powder - a pinch
  4. Jaggery - ½ cup.


  1. Heat jaggery in 2 to 4 tablespoons of water and keep it aside. Mix well until it dissolves.
  2. Heat 2 tablespoons of ghee in a pan. Add finger millet flour and roast it on a low flame for about 3 to 4 minutes stirring continuously. There should be no lumps in the flour.
  3. Switch off the stove. Add milk and water to the flour and stir continuously to avoid any lumps. Add cardamom powder. Cook until the water is almost absorbed.
  4. Once the flour turns sticky add a tablespoon of ghee and stir well.
  5. Cook until the mixture leaves the side of the pan, and it should become mass.
  6. Keep the flame low, add filtered jaggery syrup and mix well. Cook until it leaves the sides of the pan.
  7. Close the lid and switch off the stove. Keep it in the pan at least 10 mins for complete cooking. Knead the mixture to a smooth dough when it is still warm.