Ragi/Finger Millet/Nachini/Kelvaragu/Keppai-This is a super food from our ancestors which is again gaining momentum now.I have been regularly using this as part of baby food and our regular meal in all recipes ranging from porridge to cakes/cookies.You can find all recipes using it here
- Ragi Flour/Sprouted Finger Millet Flour-1 cup
- Jaggery-3/4 cup
- Cashew-Few pieces
- Moong dhal-1/2 cup
- Cardamom Powder-A pinch
1.Measure and keep all ingredients ready.
2.Dry roast moong dhal in a pan till it slightly golden brown.
3.Boil some water in a pan.
4.Add the dhal and cook for 10-15 minutes.Drain excess water.
5.Saute cashews in ghee and set them aside.
5.Dry roast the finger millet flour in low flame till aroma arises and keep aside.
6.Boil some water and add jaggery to it. Use water just to immerse the jaggery.
7.Keep stirring till it dissolves.If it has impurities filter it.
8.Add the flour,cooked dhal,jaggery syrup,cardamom powder and cashew pieces and mix well in a vessel to become non sticky.
9.Roll it into small balls or any shape of your choice and steam it in an idly pot for 20 minutes.
10.Serve it hot.
Adding the right amount of water is the only crucial step in the procedure. You just have to add water to immerse the jaggery.
Don’t boil the syrup for a long time. It is ready for use when jaggery is totally dissolved.
Mix the flour well when the syrup is hot.
Adding cashews is to give a crunchy feel while biting.You can skip it if you wish.
If jaggery has impurities please filter it before boiling it for syrup.
You can use any millet flour instead of ragi.
It becomes slightly hard if it gets cooled.So serve it warm.
This can be given to babies above one year.
Please have a word with your doctor before introducing any new food to babies.
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