Ragi Sweet Pidi Kozhukattai Recipe | Finger Millet Sweet Modak | Ragi Sweet Modak

As Ganesh Chathurthi is nearing, I wanted to share this healthy modak using finger millet/Ragi. The main ingredients used are ragi flour, poha, and jaggery. Also, used cardamom powder to the flavor and coconut bits to get the crunch in each byte.

I have used brown poha, you can even use the white one. Also, you can add palm jaggery in place of regular jaggery. As well, you can replace coconut bits with grated coconut. Either way, it tastes yum. But do not skip the poha. It makes modak soft. Plain finger millet flour modak tends to be rubbery after a day or two. If you add poha, it keeps modak soft even for 2 to 3 days. That is, even if you reheat the modak it will be soft.

While making jaggery syrup, no need to check for the string consistency. We need to just dissolve the jaggery completely in the water and bring it to a boil. I used organic ragi flour. You may increase or decrease the water quantity according to the flour you use. Some flour takes less water and organic flour takes more water. So adjust the water according to the flour. The final dough prepared should be soft as shown in the video. I ended up adding extra 3 tbsps of warm water for making the soft dough. Now let us see how to prepare this healthy ragi sweet modak.

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Ragi Sweet Pidi Kozhukattai Recipe | Finger Millet Sweet Modak | Ragi Sweet Modak

Print Recipe

Healthy, soft, and delicious ragi sweet pidi kozhukattai.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
10 pieces appox	10 mins

Cook Time

15 mins

Servings Prep Time 10 pieces appox 10 mins

Cook Time 15 mins

Ragi Sweet Pidi Kozhukattai Recipe | Finger Millet Sweet Modak | Ragi Sweet Modak Print Recipe Healthy, soft, and delicious ragi sweet pidi kozhukattai. CourseDessert CuisineSouth Indian Servings Prep Time 10 pieces appox 10 mins Cook Time 15 mins Servings Prep Time 10 pieces appox 10 mins Cook Time 15 mins

Ingredients

• 1/2 cup Ragi flour/Finger millet flour
• 1/4 cup Poha/Aval/Puffed Rice
• 1/2 cup Jaggery/Vellam
• 1/2 tsp Cardamom/Elaichi Powder
• 2 tbsp Coconut bits
• 1 tsp Ghee

Servings: pieces appox

Instructions

1. In a pan, add a tsp of ghee. Add finger millet flour and saute it on low flame for about 4 to 5 mins. Once it turns aromatic, transfer it to a bowl and let it cool.
2. In a mixer jar, add poha and grind it to a coarse powder.
3. Transfer the poha powder into the bowl of ragi. To this, add cardamom powder, coconut bits, and mix all thoroughly.
4. Heat another pan and add jaggery. To this, add 2 to 3 tbsps of water and boil until the jaggery dissolves completely. No need to check for string consistency.
5. Once jaggery dissolves, filter the jaggery water into the ragi flour mix. Mix all thoroughly. If required, sprinkle some warm water and make it into a soft dough.
6. Take a little batter and make lemon size ball. Then make it into an oval shape by pressing with your fingers to get an impression. Repeat same for the entire batter.
7. You can even make the shape using the mold, as shown in the video. Keep it ready.
8. Boil enough water in a wok. When the water starts to boil, place the dough and steam it for about 10 mins.
9. Once done, remove and serve it hot or cold.

Recipe Notes

• Use any branded ragi flour to get the best results.
• Do not skip poha. It keeps modak soft for a very long time.
• I have added coconut bits, instead, you can add grated coconut too.

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Healthy, soft, and delicious ragi sweet pidi kozhukattai is ready to relish.

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