Bajra Modak or Sajja Modakam Recipe – Indian steamed sweet dumpling filled with coconut and jaggery filling.
What is Bajra Modak?
Modak is a Maharashtrian steamed dumpling stuffed with sweet coconut-jaggery filling. Traditionally the outer layer is made with rice flour but I have replaced with Bajra flour or pearl millet flour in this modak recipe.
If you want to avoid or reduce rice intake and increase the millets in your diet, Bajra Modak is perfect for you.
Modak is also known as Modakam and Kozhukattain in South India where we use different types of fillings.
Modaks are often made during Ganesh Chaturthi or Vinayaka Chaviti festival along with other traditional prasadams.
Few more modak recipes:
- Talalele Modak
- Ellu Kozhukattai
- Suji Manda Pitha
- Modaka Payasam
- Peanut Kozhukattai
- Dates Modak with Jowar
- Poornam Kudumulu
How long can I store them?
They keep well for a day at room temperature and a couple of days in the refrigerator.
Can I make the dough and stuffing beforehand?
You can prepare the stuffing beforehand and store it in the refrigerator.
But you should always make the dough just before you steam them. Otherwise, dumplings will become soggy.
Serving suggestions:
Traditionally we serve them during festivals but they can also be served as a sweet snack along with a cup of coffee or tea.
Step by step preparation:
- Dry roast the poppy seeds on a low flame until light brown color. If you are not using poppy seeds, skip this step.
- Add grated fresh coconut and jaggery to the pan and combine well.
- Mix well until the jaggery dissolves completely.
- Add the cardamom powder and cook on medium flame until you get a thick mixture.
- Once it is done, turn off the flame and let it cool completely.
- Divide it into 6 – 7 round balls and set aside.
- Bring some water along with a pinch of water to a rolling boil and turn off the flame.
- Pour the boiling water little by little over millet flour and mix it well together with a spatula.
- Let it cool for 2 -3 minutes and knead it to make a soft dough.
- Grease your hands with little oil/ghee and divide the dough into 6-7 equal portions.
- Flatten each dough ball and keep pressing with your fingers to form a disc or cup.
- Place the prepared sweet stuffing in the center.
- Bring the edges together and seal them.
- Arrange them on greased idli plates or steaming plates and steam cook on high flame for 10 – 12 minutes.
Few more ganesh chaturthi recipes on the blog:
- Sweet Kudumulu
- Pala Undrallu
- Bellam Thalikalu
- Pala Munjalu
- Godhuma Rava Undrallu
- Vinayaka Chavithi Recipes
How to make Sajja Modak recipe below:
Bajra Modak Recipe
Ingredients
- ½ cup Bajra Flour / Pearl Millet Flour
- ½ cup Grated Fresh Coconut
- ¼ cup Jaggery powdered
- 2 tsp Poppy Seeds optional
- A pinch of Salt
- Ghee or Oil for greasing
- ¼ tsp Cardamom Powder
Instructions
- Dry roast the poppy seeds until light brown color.
- Add coconut and jaggery it and combine it.
- Mix well until the jaggery dissolves completely.
- Add cardamom powder and cook on medium flame.
- Cook until you get a thick mixture. Switch off the flame and let it cool completely.
- Divide the mixture into 6 – 7 round balls and set aside.
- Add water and salt in a saucepan. Bring the water to a rolling boil and turn off the flame.
- Take the pearl millet flour in a mixing bowl. Pour the boiling water little by little and mix it well with a spatula.
- Let it cool for 2 -3 minutes and knead it to make a soft dough.
- Grease your hands with little oil/ghee and divide the dough into 6-7 equal portions.
- Flatten each ball and keep pressing with your fingers to form a disc or cup.
- Place the prepared coconut stuffing in the center.
- Bring the edges together and seal them.
- Arrange them on greased idli plates or steaming plates and steam cook on high flame for 10 – 12 minutes.
- Serve warm!
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