Ragi pudding or as we say in Konkani (I am originally from Goa) "Nachnyaache Sattva" is a very tasty and healthy snack or dessert made by grinding ragi seeds along with coconut. The main ingredient for any Goan food is coconut in either grinded or roasted form.
The ragi seeds need to be soaked for at least 3 to 4 hours prior to grinding so you will need to plan accordingly. The seeds can be kept to sprout as well before grinding which will increase the nutritional value of the dish.
Also remember if the grated coconut is refrigerated, please use warm water for grinding.
Ingredients:
1 cup soaked ragi seeds
1/2 cup grated coconut
2 cardomom pods
1/2 cup jaggery (this can be altered according to desired sweetness)
1 cup water for grinding
50 gms cashews for garnish
salt to taste
Method:
Grind together ragi seeds, coconut and elaichi. Use warm water for grinding. Grind well till seeds are completely powdered for 1 to 2 minutes.
Squeeze out the milk using a sieve or mulmul cloth.
Add some water to the squeezed out mixture and grind again. And Squeeze out the milk again.
Pour the ragi milk into a heavy bottom vessel add the salt and jaggery bring to a boil stirring continuously.
Reduce the heat and boil for few more minutes till the batter thickens considerably.
At this point you can taste the batter for salt or jaggery can be added accordingly.
Remember to keep stirring as there are chances of lumps forming.
It takes about 8 to 10 minutes for the batter to thicken.
Keep a plate or a flat container ready by applying ghee.
Once the ragi batter has sufficiently thickened pour it into the container and spread it to make it level. Sprinkle the cashews and let it cool down. It will come to pudding consistency as it cools down.
Enjoy the ragi pudding warm or cold.
.
Nice
ReplyDeleteyea looks good
Delete