Multigrain Modak

Red millet or finger millet are known as ragi or nachni . Ragi is one such super grain that has recently made a comeback in our diet. Ragi is gluten free grain that is full of calcium, good carbs, fibers and vitamin D. Ragi is best for weight loss. We have enough reasons to incorporate ragi in our daily diet.

This Ganpati we bring you recipe that present this humble millet in a whole new avatar.

Author- Amita Garg

Preparation Time 5 minutes

Cooking Time 15 minutes

Total time 20 minutes

Serving

Ingredients-

Ragi or Red Millet 1/2 cup

Gram flour 1/2 cup Sp.

Soya Flour 1 tab Sp.

Jaggery 1/2 cup

Water 1/4 cup

Ghee 2 tab Sp.

Dry nuts 1/2 cup, finely chopped

[cashew, almonds, pistachio, phool makhanas,]

How to Make-

1. Roast dry nuts and keep aside.

2. in a heavy bottom pan add ghee, Ragi and Gram flour and roast on low heat for 7 to 10 minutes or till nice aroma will come. Stir often.

3. In a another pan add jaggery and water and boil on medium flame till one string consistency.

4. Add crushed cardamom.

5. Add roasted flour and dry nuts and mix very well. cook till flours come together and dough like consistency.

6. Slightly cool down and make small balls.

7. Place each ball in between greased modok mould and press tightly. Remove excess dough.

8. Store in air tight container. Stays good for couple of weeks in the fridge.

Tips-

1. Flour should be roasted properly, there is no rawness in the mixture.

2. If mixture is hard to make modak, add little ghee or milk in it.

3. You can use sugar instead of jaggery.

4. If you do not have modak mould, You can make laddoo also.

Step By Step recipe of Multigrain Modak-

Roast dry nuts and keep aside. in a heavy bottom pan add ghee.

in a heavy bottom pan add ghee. Ragi, soya and Gram flour and roast on low heat for 7 to 10 minutes or till nice aroma will come. Stir often. Add roasted dry nuts.

In a another pan add jaggery and water and boil on medium flame till one string consistency. Add crushed cardamom. Add roasted flour and dry nuts and mix very well. cook till flours come together and dough like consistency.

Slightly cool down and make small balls. Place each ball in between greased modok mould and press tightly. Remove excess dough. Store in air tight container. Stays good for couple of weeks in the fridge.