Ragi Manni / Finger millet custard
Ragi/ Finger millet is a whole grain that is gluten-free and a staple in South India. It is a powerhouse of essential fats, protein, calcium and minerals. Ragi is rich in both soluble and insoluble fibre, which helps in keeping us fuller for longer. This melt-in-mouth dessert is made with very simple ingredients.
Recipe ( Serves 5-6 )
1 cup Ragi
1 cup grated coconut
6 cups of water
1/2 cup jaggery
2 tbsp ghee
1/2 tsp cardamom powder
1 pinch salt
Wash and soak the ragi seeds overnight. Add soaked ragi, and grated coconut along with some water into a blender and blend it well. Using a sieve extract the milk and keep repeating this process at least 4 times until all the milk from the mixture is extracted.
Add the extracted milk into a pan along with, cardamom, salt and jaggery. Keep mixing it continuously and you will start noticing the mixture starting to thicken. Keep mixing it to make sure it does not form any lumps ( 5-6 mis )
Add 2 tbsp ghee when the mixer forms a thick consistency. Keep mixing it for another 5-6mins
Switch off the flame and add it to a greased mould. Let it set for an hour and serve it chilled.