Millet steamed modak / Modakam / Kozhukattai / Ukadiche modak / Sweet millet dumplings (siridhanya | siruthaniyam recipe)

Modak is a popular Indian dessert offered to Lord Ganesha during Ganesha festival. Modak is a sweet dumpling traditionally prepared with rice flour and coconut jaggery filling inside. This dessert can be made both steamed and deep fried version. I decided I’ll make steamed version of these modaks using millet and voila they turned equally good as traditional ones! Stuffed in peanut and fried gram fillings inside them for a twist and they made all the difference to the traditional coconut jaggery filling. Try these Modaks for festival offerings and savor the goodness of millets.

Millet steamed modak / Modakam / Kozhukattai / Ukadiche modak / Sweet millet dumplings (siridhanya | siruthaniyam recipe)

Servings

20

Prep time

30 mins

Cooking time

15 to 20 mins

Diffculty level

Easy

Ingredients

  • Ingredients for Modak outer layer :
  • Little millet (Samai, Saame) flour – 2 cup or millet flour of your choice

  • Salt – ¼ tsp 

  • Water – 1 ½ cup


  • Ingredients for Peanut filling : 
  • Coconut – ¼ cup, grated

  • Peanut – ½ cup, roasted, powdered

  • Jaggery – ⅓ cup, grated

  • Cardamom powder – ¼ tsp

  • Ingredients for gram flour filling:
  • Coconut – ¼ cup, grated

  • Fried  gram – ½ cup, powdered

  • Jaggery – ⅓ cup, grated

  • Cardamom powder – ¼ tsp

Directions

  • To prepare peanut filling, first roast 1/2 cup of peanuts in a fry pan. When cool, fine powder the peanuts in a mixer grinder and keep aside. Now to the fry pan, add 1/3 cup of jaggery, 1/4 cup grated coconut and saute in low medium heat until jaggery melts. Now add, 1/2 cup of roasted powdered peanuts, 1/4 tsp of cardamom powder and mix well. Turn off the heat and keep aside. Peanut filling is ready.
  • To prepare fried gram filling, powder 1/2 cup of fried gram in a mixer grinder and keep aside. Now to the fry pan, add 1/3 cup of jaggery, 1/4 cup grated coconut and saute in low medium heat until jaggery melts. Now add, 1/2 cup of powdered fried gram, 1/4 tsp of cardamom powder and mix well. Turn off the heat and keep aside. Fried gram filling is ready.
  • To prepare the outer millet modak layer, to a fry pan, add 1 1/2 cup water,add 1/4 tsp salt and bring it to boil. Now add 1 cup of millet flour to the boiling water and mix well. Mix the dough mixture well and turn off the heat and keep aside for 10 mins with the lid closed to cook the dough in steam.
  • Now knead the dough well until soft and pliable. Sprinkle dry flour to achieve right consistency of the dough as needed.
  • Now make round medium balls of dough by rolling them between palms and keep aside.
  • Also roll the peanut filling mixture and fried gram filling mixture into balls for stuffing into millet dough.
  • Take Modak mould and grease it with few drops of oil. Now place the millet dough ball inside the mould and close the mould. Press the millet dough ball to all sides of the mould and make a hollow space to place filling mixture.
  • Now place the sweet filling mixture inside the mould and close the ends of modak with millet dough. Now open the mould, you have stuffed modak ready.
  • Steam the modaks in a steamer for about 15 to 20 mins and serve warm.

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