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    by Manna Foods October 27, 2018


    Come July each year, and people begin to check out their panchangams or religious calendars the

    date for Ganesh Chathurthi. Ganesh Chathurthi is a festival in honour of Lord Ganesha, the remover

    of obstacles. It is celebrated across India, and usually falls in August or September each year.

    The Prasadam offered to Lord Ganesha on this day is a very significant and important aspect of the

    festival. Lord Ganesha is believed to be lover of Modaks, Laddoos and Kudumulu. Modak is known

    kuzhakkattai in other parts of India.

    Typically these are made of rice flour, or besan, or malai. But there is no arguing that Ragi flour or

    Millet flour is a much healthier substitute.

    A generation ago, many Indians, especially in the southern part of the country, were familiar with

    ragi or finger millet (Eleusine coracana L.). The once well-known cereal was totally absent in most

    people’s diets for almost three decades. This is quite surprising and unfortunate, considering the

    nutritive and therapeutic value of ragi for the human body. Manna has brought it back into

    our lives, and Manna Ragi flour is readily available both online and in-store for delicious, healthy


    Given below are two favourite Ganesh Chathurthi ragi flour Recipes, using Manna Ragi Flour.

    1. Manna Ragi Flour recipe: Ragi Kuzhakkattai/Modak


    For the covering:

    • Manna Ragi Flour -1 cup
    • Jaggery – ½ cup [grated]
    • Water for Jaggery – ½ cup
    • Water – 2.25 cups
    • Cardamom powder- ½ tbsp
    • Ghee- 3 tbsp

    For the stuffing:

    • Grated Fresh Coconut – 1 cup
    • Jaggery – ½ cup – tightly packed
    • Water – ½ cup


    For Covering:

    • 1. Heat jaggery with its water, stir well. Strain to remove impurities and keep aside.
    • 2. Heat 2 tbsp ghee in a pan.
    • 3. Add Manna Ragi Flour to the pan. Stir slowly for 3-4 minutes. Ensure there are no lumps and ghee

      coats the flour completely.

    • 4. Switch off your burner. Add remaining water to the flour, stirring continuously to avoid lumps.
    • 5. On slow flame, continue to stir, till it becomes a sticky mass.
    • 6. Add 1 tbsp ghee and stir.
    • 7. Add the cardamom.
    • 8. Add the jaggery syrup and continue to stir till the dough begins to leave the sides of the pan.
    • 9. Switch off your burner, cover the pan, and allow it to stay for 10-15 minutes.
    • 10. When it cools enough for you to bear the heat, knead into a smooth dough.

    For stuffing:

    • 1. Melt Jaggery in water on low heat. Strain
    • 2. Add strained jaggery in a pan.
    • 3. Add the grated coconut and cook till it becomes more or less dry. Take care not to overcook.
    • 4. Cool and make small balls to use as stuffing. This should make around 9 balls.


    • 1. Grease the mould with ghee.
    • 2. Spread the Manna Ragi Flour dough.
    • 3. Make a hole in the centre, add the stuffing ball and seal the modak.
    • 4. Remove from mould, and repeat till all modaks are made.
    • 5. Steam in Idli pan for 5 minutes.
    • 6. Your modaks are ready for neivedhyam!

    2. Manna Ragi Flour recipe – Ragi Kudumulu


    • Manna Ragi Flour – 1 cup
    • Grated jiggery – ¾ cup
    • Powdered cardamom – a pinch
    • coconut – 2 tbsps
    • Water for kneading


  • 1. Mix all ingredients and knead into a smooth dough.
  • 2. Make into small laddoos
  • 3. Steam in idli pan for 12 – 15 minutes
  • 4. Laddoos are ready to serve!
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