This recipe involves two steps
Preparing the Filling:
1.Add coconut and jaggery to a pan.
2.Heat on a low flame for 5 minutes while stirring to ensure coconut and jaggery don’t burn.
3.Add saffron to the pan and mix well.
4.Heat for another 2 to 3 minutes on a low flame.
5.Mix in green cardamom powder, turn off the flame and keep it aside to cool.
Preparing the Modak:
1.Add ragi flour and rice flour to a bowl.
2.In a separate pan, add ¼ cup of water and bring to a boil.
3.Add ghee and flour mix to the boiling water.
4.Heat on a low flame for 3 minutes.
5.Grease the base of a steel bowl with ghee.
6.To this bowl, add the mixture and knead till it becomes a smooth dough.
7.Take a little dough, roll it into a small ball and flatten it with your palm.
8.Place a spoonful of the filling in the middle. Bring together the edges of the dough to gently seal in the stuffing and create the desired modak shape.
9.Similarly prepare all the modak.
10.Steam for 10 to 15 minutes.
Ragi modak is ready to be served hot.