7:46 PM
Sensible Vegetarian
Ragi or Finger Millet is a staple in the part of the Country I am coming from. Ragi porridge is one of the first semi solid food an infant is introduced to in our house holds. This healthy and cheap pseudo grain is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet. The break fast porridge using ragi was one of the time tested one in lot of house holds in the Southern districts of India. Unfortunately now I see lot of house holds are replacing this with Oats. Oats surely is healthy, but ragi is much much more superior in terms of the nutritional profile and also doesn’t cause any health issues for people with gluten sensitivity.
This sweet is very simple to make and a perfectly healthy dessert with the iron rich ragi, protein rich bean flour and coconut and sweetened with low glycemic coconut palm sugar. Try it out and let me know how you liked it.
Preparation Time – 10 to 15 Minutes
Cooking Time – 10 to 15 Minutes
Serves – 2
Ingredients
Ragi Flour – 1 Cup (8 oz)
Whole Green Mung flour – 1/4 Cup (2 oz)
Whole Black Chick Pea Flour(Kala Channa Besan) – 1/4 Cup(2 oz)
Water - 1/3 Cup
Salt - pinch
Grated Coconut – 1/2 to 3/4 Cup (Adjust this depending on your liking)
Coconut Palm Sugar – 2 Tbsp or more to suit your taste(You can replace this with raw sugar or grated jaggery)
Ghee Clarified butter - 1 Tbsp
Cashews – Around 6 to 8
Cardamom powder – 1/4 Tsp
Method
1) Combine the ragi and the bean flours. Heat a heavy bottom pan, keep it in low to medium heat. Dry roast the flour till the raw smell is gone stirring in between and to make sure that the flours are not burnt.
2) Warm the water slightly. Add salt, cardamom powder to the ragi flour and set it aside.
3) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time, since you are not trying to form a dough).
3) Grease a flat, wide bowl and keep the dough mixture in this bowl steam it for 10 minutes. Remove this steamed flour and set it out to cool slightly.
4) Warm the clarified butter and to this add the chopped cashews and fry till golden and remove it from heat.
5) To the steamed flour mixture add the grated coconut, fried cashews with ghee and combine thoroughly. Once the flour is cold enough to handle by hand add the coconut palm sugar and mix evenly and serve.
Events
Sending this to Divya’s Show case Dessert event.
