Wednesday, May 22, 2013

Nachni satva/Ragi pudding



Ingredients
  • 2 cups nachni or ragi millet
  • 21/2 to 3 cups jaggery grated depending on your taste
  • 2 cups grated fresh coconut or  coconut milk
  • 1/4 cup cashew nut pieces or almonds
  • 2 tsp cardamom powder
  • ghee for coating the plate.
  • salt to taste.


Method:
  • Soak Nachnior Ragi in  4 cups of water overnight.Next day drain the water. You may have to wash it in water couple of times to get rid of stones if there are any. 
  • Grind the nachni in a mixer and strain through a strainer to remove juice. 
  • Repeat grinding the nachni unitl all the juice is extracted. 
  • Let the juice  stand for about one hour . you get a layer of water on top which should be discarded.
  • Grind the grated coconut and squeeze out the thick coconut milk out or use coconut milk from oriental grocery section, keep aside.
  • Take a heavy bottom pan add the thick nachni juice to the pan and stir on a medium flame.
  • Keep on stirring as the nachni mixture forms a ball very quickly.
  • When you see that the nachni is coming together add the grated jaggery and stir. 
  • Keep on stirring , the mixture will slowly start changing colour it goes from light to darkish. The whole process takes about 20minutess.
  • Now add the coconut milk , salt and the cardamom powder and nuts.Keep a plate ready by smearing it with ghee.
  • Once the mixture forms a ball and the spoon that you are stirring with stands in the mixture without support you know its ready.
  • Pour the contents into the plate and spread.Garnish with remaining cashew nut pieces .
  • When the pudding cools cut into diamond or square shape pieces and serve.
  • .This is made specially for new moms which helps in milk production. It is good for anemic patients.

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