Ragi Manni or Finger Millet Pudding is a traditional, healthy dessert whose origins could be traced to the diverse cuisines of Karnataka.
Last year I wrote about the “ancient grain” millet and the need to support its revival. I had also shared a modified version of apple crumble using little millets.
I am starting off this year with another millet recipe. This time, it is a traditional millet recipe – Ragi Manni or Finger Millet Pudding. It is a classic dessert packed with nutrition and prepared using only healthy ingredients.
A friend who doesn’t live in this city now was here on a vacation, and a few of us got together for some lunch and catching up. The lunch was fantastic – with great company and good food, what more can you ask! The last item we ordered from the dessert menu was “ragi manni”. It was a pleasant surprise to see a homely dish like ragi manni featured on a restaurant menu. We polished off the plate so quickly that we had to order one more to appreciate some of the more delicate flavours!
It was a delicious note to end the lunch. While we were leaving, I knew that I had to try this at home. I have been asking around for a recipe after that lunch. And this post is the result of that lunch and all the research that followed!
The actual cooking didn’t take more than 10 minutes. It is the preparation that you need to spend some time on. I have used whole ragi (finger millets) for this post. I would think it’ll work fine with the powdered version as well.
All you need to make this delicious, wiggle wobble, jelly-like pudding is finger millet (ragi), jaggery (much healthier than the regular sugar), coconut milk, and a couple of cardamoms. I used a teaspoon ghee to grease the pan. I finished off by dusting with some crushed pistachios which I happened to have in the kitchen. If you love to add a crunchy texture you could add crushed cashew nut or ground nuts as well.
So here you go, with an easy to cook, delicious, healthy dessert recipe!
I am sure there is room for improvement. Please let me know if you have any tips to improve this recipe!
- 1 cup ragi finger millet
- 1/2 cup jaggery crushed or powdered
- 1/2 cup grated coconut
- 2 cardamom
- 1 tablespoon Finely chopped cashew nuts or pistachio optional
- Clean and soak the ragi in water. Drain the water after 2 hours.
- Powder or crush the jaggery. I used half cup powdered jaggery. You could use more.
- Add 1 1/2 cups of water to the drained ragi and blitz well in a blender. Strain this ragi milk through a sieve or muslin cloth. Squeeze well to extract all the juices.
- Add 1 cup of water to the grated coconut and blitz well. Strain this also through a sieve and keep the coconut milk.
- Transfer the ragi extract, coconut milk, and jaggery to a pot.
- Mix well, add cardamom and bring to boil on a high flame while stirring frequently.
- Grease a tray or a flat plate with some ghee.
- As soon as the liquid start boiling you can notice it starting to thickening.
- Keep stirring so that it doesn't stick to the bottom of the pan.
- Cook until you get it really thick, sticking to the sides of the pan and the spoon. It should still be viscous enough to pour.
- Pour it gently into the already greased tray. Flatten it using a spatula to distribute evenly across the tray.
- Let it cool down. You can now place the tray in the refrigerator.
- Take out the tray just before serving. Cut into slices. Dust with some crushed/finely chopped peanuts, or cashew nuts, or pistachios.
Love the photography almost looks like the bengali malpoa. Do you have an instagram account, love your recipes and we could follow each other. Thanks for sharing the delightful recipes and droolworthy photos.
Thank you very much.
I am here on Instagram – https://www.instagram.com/thetakeiteasychef/
Can I use the ragi powder instead?
Apologies for the much delayed response.
Yes, you can use ragi powder.
Thank you for the recipe,it was nice preparing ragi manni. As said i tried adding bit coconut chopped to small pieces.
Thank you very much, Pravia. 🙂
Adding the coconut chips was a nice touch. I am sure they bring a nice crunch to the texture.
Hello Arun. Tried this with ragi flour and the daughter simply loved it. Thanks again!
Thank you very much for trying out my recipe! 🙂
I am delighted to hear that your little one loved it!
Hi arun thanks for the recipe .. I made some adjustments to it .. made it with ragi flour as I didn’t have whole grains . I also added mashed ripe bananas and shredded coconut.. it tastes awesome .. I just hope it sets .. placing the tray in the refrigerator now , but half the plate is already gone 🙂
Pavi, you have elevated ragi manni to another level! 🙂 Mashed bananas and shredded coconut – I am sure it’s delicious!! Let’s hope you will manage to chill what’s remaining in the tray! 😀 Usually it is thick by the time I take it off the stove, and sets in no time.
And, thank YOU for visiting my blog 🙂
Sure try … this weekend
Hi Veena, Thank you for visiting my blog.
Did you give it a try?
Looks great on paper, waiting to try and taste.
Thank you Benjamin. It’ll taste great on the plate as well!! 🙂
I am sure it’ll come out fantastic.
Please share your feedback after you have try it.
I like it how ragi is used to make different types of food . It sure is healthy and this dessert looks good . Nice pictures.
Thank you very much Viveena!!
It is indeed a healthy dessert that we can indulge without feeling guilty!! 🙂
This is a very interesting dessert. Looks quite delicious. I would like to try this in the near future.
Thank you very much Jena! 🙂
It is delicious, and healthy as well! I am sure you’ll like it.