Ragi Duddali also known as nanchane duddali in Konkani is a sweet dish made with finger millet flour.Finger millet (ragi) is rich in calcium, helps in strengthening bones.Consumption of ragi food is good for cooling the body on summer season.
The following ingredients are needed to prepare Ragi Duddali /Nanchane Duddali.
Ingredients:-
Ragi flour. - 1/2 cup
Milk. -1 cup
Sugar or Jaggery. - 1/2 cup
Cardamom pods. - 3
Ghee. -3 tsp
Cashew nuts. - 8 chopped
Almond (Badam). - 8 chopped
Instructions:-
1). Sieve finger millet flour (ragi flour) and keep aside.
2). Peel and crush cardamom and keep aside.
3). Chop cashew nuts and almonds into small pieces and keep aside.
4). Grease a bowl with little ghee and keep aside.
Method:-
1). In a thick bottom non stick pan mix together ragi flour, milk and required water. Place the vessel on low flame and stir continuously.
2). When small lumps begin to appear add sugar or jaggery into the pan and mix well.
3). Once the sugar or jaggery is dissolved add the crushed cardamom and keep on stirring.
4). Add ghee and stir the mixture continuously and cook on low flame until it is thick enough that it does not come out from pan when tilted.The ragi mixture has turned thick in consistency.
5). Switch off the flame and add the chopped dry fruits and mix well.
6). Transfer the hot duddali to a greased bowl and flatten it with the back of a spatula. Allow the ragi duddali to cool for 1 to 2 hours.
7). Garnish the ragi duddali with chopped almond flakes.Cut ragi duddali into desired shape and serve chilled.
The following ingredients are needed to prepare Ragi Duddali /Nanchane Duddali.
Ingredients:-
Ragi flour. - 1/2 cup
Milk. -1 cup
Sugar or Jaggery. - 1/2 cup
Cardamom pods. - 3
Ghee. -3 tsp
Cashew nuts. - 8 chopped
Almond (Badam). - 8 chopped
Instructions:-
1). Sieve finger millet flour (ragi flour) and keep aside.
2). Peel and crush cardamom and keep aside.
3). Chop cashew nuts and almonds into small pieces and keep aside.
4). Grease a bowl with little ghee and keep aside.
Method:-
1). In a thick bottom non stick pan mix together ragi flour, milk and required water. Place the vessel on low flame and stir continuously.
2). When small lumps begin to appear add sugar or jaggery into the pan and mix well.
3). Once the sugar or jaggery is dissolved add the crushed cardamom and keep on stirring.
4). Add ghee and stir the mixture continuously and cook on low flame until it is thick enough that it does not come out from pan when tilted.The ragi mixture has turned thick in consistency.
5). Switch off the flame and add the chopped dry fruits and mix well.
6). Transfer the hot duddali to a greased bowl and flatten it with the back of a spatula. Allow the ragi duddali to cool for 1 to 2 hours.
7). Garnish the ragi duddali with chopped almond flakes.Cut ragi duddali into desired shape and serve chilled.
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Good one mayi. Thanks for sharing. My amma used to make it with soaked ragi grinded in place of ragi flour. I tried the same .... with your receipe.. came out yummy.
ReplyDeleteReminds me of Amma.
Just wanted to know if you have any tips to make sure there are no lumps while boiling ragi.