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.
1/2cupjaggerycrushed or powdered
1tablespoonFinely chopped cashew nuts or pistachiooptional
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.