Recipe by Babulee
This is a recipe my mother used to make when we came home hungry from school and if we wanted to snack on something before dinner. Since all of us in the family have a sweet tooth, this is a good variation of the more popular 'Raagi Muddhe'. Not only this recipe is very simple to make but also raagi is high in protein and iron and keeps you full for a while.
Top Review by Cathy-O
I am keen to try this recipe and will rate it later. I always believed that raagi needs to cook for quite a while, so I am puzzled by the step that says :turn off heat and stir in the raagi. Also when I make raagi porridge for the family, the raagi doesn't mix easily in to the water. I always have to first mix it with a blender using a bit of cold water and then add to the boiling water to form a smooth mixture.
- 1 cup ragi flour (In English - Finger Millet, African Millet or Ragi - obtained from Indian stores)
- 1⁄3 cup jaggery, grated (Palm sugar)
- 2 tablespoons flaked coconut (best fresh - can use desiccated)
- 1⁄4 teaspoon cardamom powder
- 1⁄2-3⁄4 cup water
Directions See How It's Made
- Heat the water and when it starts to bubble add the jaggery and the coconut.
- When the jaggery dissolves, switch off the heat and add the cardamom powder and the raagi powder.
- Let it cool and make into round balls.
- Ready to eat!
- Refrigerate to keep the shape.
- Although it keeps for a while, it doesn't last for more than a couple of days in my house!