Barnyard Millet Modak
Ingredients
Pre-soaked barnyard millet, ground to flour – 2 cups
Water – as required
Salt – a pinch
For the stuffing: grated coconut – ¼ cup
Peanuts, coarsely ground – ¼ cup
Sesame seeds, coarsely ground – ¼ cup
Jaggery, powdered – ¼ cup
Cardamom powder – 1 tsp
Water – as required
Salt – a pinch
For the stuffing: grated coconut – ¼ cup
Peanuts, coarsely ground – ¼ cup
Sesame seeds, coarsely ground – ¼ cup
Jaggery, powdered – ¼ cup
Cardamom powder – 1 tsp
Method
1. Mix the grated coconut, ground peanuts, sesame seeds, powdered jaggery and cardamom powder together for the stuffing; set aside.
2. Bring water to a boil with a little salt, then stir in the millet flour and cook, stirring, until it comes together into a dough-like consistency.
3. Once cool enough to handle, take small portions of dough and flatten them into discs, either by hand or using a modak mould.
4. Place a spoonful of the coconut-jaggery stuffing in the centre and seal the edges to form a modak shape.
5. Steam the modaks in a steamer or cooker for 10–15 minutes.
6. Serve warm as a festive sweet.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu — a millet twist on the classic Ganesh Chaturthi sweet.
2. Bring water to a boil with a little salt, then stir in the millet flour and cook, stirring, until it comes together into a dough-like consistency.
3. Once cool enough to handle, take small portions of dough and flatten them into discs, either by hand or using a modak mould.
4. Place a spoonful of the coconut-jaggery stuffing in the centre and seal the edges to form a modak shape.
5. Steam the modaks in a steamer or cooker for 10–15 minutes.
6. Serve warm as a festive sweet.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's snacks menu — a millet twist on the classic Ganesh Chaturthi sweet.
Made with Pre-Soaked Barnyard MilletShop the millet used in this recipe
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