Know How To Prepare Millet Modak
For the Outer Covering:
For the Sweet Filling:
Begin by heating 1 cup of water in a saucepan. Add a pinch of salt and 1 tablespoon of ghee.
As the water comes to a boil, reduce the heat to low and gradually add millet flour and rice flour while stirring continuously to prevent lumps.
Cook the mixture on low heat for 3-5 minutes until it thickens and forms a pliable dough. Ensure it’s not too dry or wet.
Remove the dough from heat, let it cool slightly, and then knead it into a smooth, workable dough.
In a separate pan, heat 2 tablespoons of ghee. Add grated coconut and sauté it for 2-3 minutes until it turns lightly golden.
Incorporate grated jaggery and cook, stirring continuously, until the jaggery melts and blends with the coconut (around 5-7 minutes).
Stir in cardamom powder and chopped nuts. Cook for an additional 2 minutes until the filling becomes thick and sticky. Remove from heat and let it cool.
Take a small portion of the millet dough and roll it into a ball. Grease your palms with ghee to prevent sticking.
Flatten the dough into a small disc, similar to a puri. Place a spoonful of the sweet coconut-jaggery filling in the center.
Gently bring the edges of the dough together, shaping it into a modak. Ensure a secure seal. Repeat with the remaining dough and filling.
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