Foxtail Millet Modaks

By: Sayani Sengupta
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5 Modaks
Ukdiche modak or steamed modaks are a traditional sweet offered to Lord Ganesha during the annual Ganesh Chaturthi festival in Maharashtra. While the modaks are usually prepared by steaming a rice flour dough filled with freshly grated coconut, jaggery, and cardamom powder, here, the rice flour is replaced with foxtail millet flour, imparting a nuttier flavour to the modaks.

For the Dough

Foxtail millet flour ⅔ cup or 75 grams approx.
Water, hot ⅓ cup or 80 ml
Ghee 2 teaspoons

For the Filling

Fresh coconut, grated ¼ cup or 20 grams approx.
Jaggery, grated 2 tablespoons
Cardamom powder ¼ teaspoon
Salt a pinch
Ghee ½ teaspoon

What You Will Need

A modak mould, a steamer, a mixing bowl, a kadhai or heavy-bottom pan, measuring cups and spoons, a spatula.

 

Instructions

1

For the Filling

Place the kadhai on a stovetop on low to medium heat. Add the ghee to the kadhai and let it warm up before adding the grated coconut, cardamom powder, and salt. Cook the mixture for about two minutes. 

2

Add grated jaggery to the kadhai and roast all the ingredients until the jaggery melts and the coconut and jaggery are well combined.

3

Turn off the stove and let the filling cool down to room temperature.

 

4

For the Dough

Mix the hot water gradually into the millet flour and knead well for about 4 to 5 minutes to form a dough. Be careful while kneading since the water will be hot.

5

Brush the dough with ghee.

 

6

Brush the inside of the modak mould with ghee.

7

Take a small portion of the dough and press down on both sides of the mould carefully, while creating a dent or cave in the dough, giving it the shape of a modak. This has to be done very gently with your fingers so the coconut and jaggery mixture can be filled in.

 

8

Place a small quantity of the stuffing inside the dough in the mould on one side, then close and press the mould tightly.

9

Cover the base of the mould with dough and remove any excess dough from the edges of the mould.

 

10

Open the mould gently, placing your thumb on the modak base and two fingers on the top and sides of the modak. Remove the modak from the mould.

11

Rub a little ghee on your fingers and palm and gently smoothen out any gaps or unevenness along the modak surface. Repeat this step until all the modaks are prepared.

12

Brush the base of the steamer with ghee and place the modaks inside the steamer.

13

Steam for six to seven minutes and serve immediately with melted ghee on the side.

Tips

  1. Do not over-steam the modaks. If you leave them in the steamer for more than 6 to 7 minutes, they will lose their shape. 
  2. Be gentle while filling and forming the modaks or else the dough might break.
  3. If you use homemade, fresh foxtail millet flour made by soaking, sprouting, and then drying the millet, you will need three tablespoons less water than the  ⅓ cup of hot water mentioned in the recipe for kneading the dough.

Variations

  1. You can vary the filling for the modaks by adding chocolate, dried nuts and fruits, or even fresh seasonal fruits.
  2. Other millet flours like ragi, barnyard, or little millet can also be used for making the dough instead of foxtail millet flour. 

Sayani Sengupta leads our Millet Revival Project’s Cooking Lab. Based out of Kolkata, Sayani runs her own food brand, Gooseberri, for which she often writes recipes. Her recipes have featured in publications such as Sananda, The Times of India, Telegraph, and Indulge Express.

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