Ragi or Finger millet is called Nanchano in Konkani. Ragi Manni / Nanchane duddali / Finger millet pudding is jaggery-based ragi halwa or pudding. Since ragi is a rich source of calcium, this halwa is very good for health. Because of the addition of jaggery, it also has iron contents in it. Generally, it is said that the consumption of ragi has to be increased in summer, as it has a cooling effect on the body.
Ingredients
1 cup ragi/ finger millet/ nachni/ nanchano
1 cup grated fresh coconut
1.5 cups or to taste jaggery
1 tsp cardamom powder
3 cups water
2-3 tsp ghee
Procedure
Soak ragi in water for 2 hrs, wash well and grind with coconut and water into a fine paste
Strain it using a thin cloth or strainer, repeat this process again adding water to residue left in the strainer
Pour this collected ragi milk in a thick bottomed Kadai, add jaggery, cardamom powder.
Start cooking on a low flame stirring continuously
After some time the mixture thickens. Add 1 tsp ghee and Continue the process till you get a huge thick mass
Turn off the flame, and pour the mixture into a greased tray, and spread evenly
Allow it to cool and once it comes to room temperature cut into the desired shape and refrigerate it
Enjoy the chilled duddali
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