Ragi Manni/ Duddali

Hello dear readers! Today I am going to share a healthy recipe called Ragi Manni/Duddali. This is again a traditional sweet dish prepared by most of the Mangaloreans.  This was in my to do list since many years and I tried it successfully some months back. Now I’m confident to prepare it. Its very easy to prepare and tastes very good. I referred many recipes before trying this especially from my all time favourite amchi book ‘Jaya V Shenoy’s’. 

Ingredients

Whole ragi/ Fingermillet – 1 cup

Jaggery – 2 big chunks

Water – 3 cups

Grated coconut – 2 cups

Cardamom – 3-4

Ghee – 2 tsp

Thali – greased with ghee

Method :

1. Soak ragi for 2 – 3 hours or more or overnight.
2. Grind it with grated coconut and elaichi .
3. Use the water mentioned above only as much as needed.
4. Strain the mixture well.
5. Repeat the procedure twice or thrice.
6. Melt the jaggery with little water.
7. Strain it.
8. Add it in the ragi milk.
9. Again strain everything together.
10. Add the remaining water if any.
11. Keep the mixture on flame and keep stirring.
12. Once it starts to thicken add 2 tsp ghee.
13. Stir for sometime.
14. Once it thickens transfer it in a grease thali or tin.
15. Take a greased rubber spatula and smoothen the top.
16. Allow it to set for few hours.
17. You may also refrigerate to fasten the setting process.
18. Once set make incisions with a greased knife.
19. Separate the pieces carefully.
20. Refrigerate until further use.

My notes:

• Add Jaggery according to your taste.
• I added with eye ball measurement.