INGREDIENTS
1/2 cup whole Nachni/Ragi
3.5 cups water
1.5 cups of coconut milk
2 tbsp chopped cashew nuts
1 cup Jaggery
or
Date Paste (35 dates)
1/2 tsp Cardamom Powder
DIRECTIONS
- Soak Nachni in 1 cup of water overnight
- Next day drain the water and grind the
nachini added 1.5 cups of water till fine
paste. - Use a fine cloth or strainer and extract milk.
- Add the strained nachini and the
remaining 1/2 cup water and extract the
milk again. - Now transfer the nachini milk to the thick
bottom vessel. Now add coconut milk and
mix well. - Keep the vessel on medium flame and
cook stirring constantly for about 15 minutes
until it thickens. - Now add jaggery or Date paste and lower
the heat cook for 2 minutes till jaggery /date
the paste gets mixed well. - To check if the pudding is ready put a
little mixture on the plate and spread. If it
rolls without sticking to the plate it’s ready. - Add Cardamom powder and cashew nuts
- Grease the flat plate with peanut butter
or coconut oil or else you may also transfer
it to a small bowl without greasing the bowls. - Then pour the mixture into the plate and
spread. When the nachni mixture cools
down cut it into 2-inch square pieces and
serve.
DIRECTIONS
NOTE
You may use the residue of the
Nachani/ragi to make cookies