Heat jaggery with 2 to 4 tbsp water in a pan and set aside. Stir well until it dissolves. Keep this aside.

Heat 2 tbsp ghee in a pan.

Add ragi flour to the pan. Mix well and roast on a low heat for about 3 to 4 minutes stirring continuously.

There should be no lumps in the flour. It must be coated well with ghee.

Switch off the stove, Pour milk & water to the flour. Stir continuously to prevent lumps. This takes some time. Add elaichi powder. On a low flame begin to cook until the water is almost absorbed.

The flour turns sticky, add 1 tbsp of ghee. Stir well.

Cook until the mixture leaves the sides of the pan. It should become a mass.

Keep the flame low and filter the jaggery syrup. Stir well until the jaggery blends well. Cook until it leaves the sides of the pan.

Cover and switch off the stove. Allow it to cook further in the pan for atleast 10 minutes for complete cooking. Cool this completely. Knead the mixture to a smooth dough when it is still warm.

Melt jaggery in water and filter it to a pan. Add coconut to it along with cardamom powder. Begin to cook until the mixture turns thick and forms a solid. Add sesame seeds. I used crushed sesame seeds. This adds aroma to the mixture. Do not over cook. Cool this and make 9 balls of this mixture.

Grease the mould generously with ghee. Stuff a small portion of the ragi dough and spread it well.

Make a hole in the center. Stuff the coconut inside and seal it. Finish making all the modak.

Steam them in a idli steamer just for 5 mins. You can also skip steaming since the ragi flour is completely cooked and is light.

Serve hot or cold ragi modak or kozhukattai.