Ragi Manni
Ragi Manni is a traditional, healthy dessert made with finger millets, jaggery, and coconut milk. This pudding with its jelly-like consistency is super-easy to make and tastes great when served chilled.
Servings: 6 people
Ingredients
- 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
Instructions
- 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.