Ragi, or finger millet, is a nutritional powerhouse native to India, boasting impressive levels of fiber, calcium, and iron. In Karnataka, a southern Indian state, this ancient grain is celebrated in countless dishes, and ragi manni stands as a testament to its versatility and wholesome goodness. This traditional porridge, a comforting breakfast or snack, offers a unique nutty flavor and a naturally sweet taste, providing sustained energy throughout the day. Its creamy texture and ease of preparation make it a beloved staple for families across the region. More than just a simple porridge, ragi manni is a cultural treasure, passed down through generations.
This recipe will guide you through the simple steps to create this delicious and nutritious Karnataka specialty. From choosing the right ragi to achieving the perfect consistency, we'll ensure you master this delightful and healthy dish. Let's delve into the step-by-step process of making authentic ragi manni!
Tools Needed
- Mixing bowl
- Mixer jar
- Sieve
- Pot
- Plate
- Banana leaf (optional)
Ingredients
- Ragi: 1 cup
- Grated Coconut: 1 cup
- Powdered Jaggery: 2 cups
- Water: 8 cups
- Cardamom Powder: 1/2 teaspoon
- Salt: 2 pinches
- Ghee: 1/2 cup
- Cashew Nuts: a handful
Step-by-Step Instructions
Step 1. Preparing the Ragi Milk
- Wash ragi thoroughly 2-3 times until the dirt is completely gone. Soak overnight (at least 8 hours).
- Strain the soaked ragi and grind it into a fine paste in a mixer jar, adding water gradually.
- Strain the ragi paste through a sieve. Repeat the grinding and straining process 2 more times to extract maximum milk.
- Grind the remaining ragi pulp with a little water. The first extraction will be the thickest milk.
Step 2. Cooking the Ragi Manni
- In a pot, combine the ragi milk, coconut milk (made by grinding and straining grated coconut with water), and powdered jaggery.
- Heat the mixture on high flame, stirring constantly until it thickens.
- Add cardamom powder, salt, and ghee (in small increments) while continually stirring. The mixture will reach a halva-like consistency.
Step 3. Adding Flavor and Texture
- Roast cashew nuts in ghee and add to the mixture.
Step 4. Setting and Serving
- Transfer the mixture to a greased plate or banana leaf lined plate. Allow to cool completely until set.
- Once cooled, invert onto a plate, remove the leaf (if used), and cut into desired shapes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If the jaggery contains impurities, dissolve it in water, strain it, and then use it.
- Don't add all the ghee at once; incorporate it gradually.
- You can serve the Ragi Manni hot like halwa or let it cool and set for a firmer consistency.
- Store leftovers in the refrigerator and consume within 1-2 days.
Nutrition
- N/A
FAQs
1. Can I use other types of millet instead of ragi?
While ragi gives ragi manni its unique flavor and nutritional profile, you can experiment with other millets like little millet or foxtail millet. The cooking time and consistency might vary slightly.
2. How can I make the ragi manni thicker or thinner?
For a thicker manni, use less water and cook for a little longer. For a thinner consistency, add more water while cooking.
3. Can I store leftover ragi manni?
Yes, leftover ragi manni can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
So, there you have it – a simple yet satisfying recipe for Karnataka's special ragi manni. This nutritious and flavorful porridge is a perfect addition to any healthy diet, offering a delicious taste of Karnataka's culinary heritage. Enjoy this wholesome and comforting dish, and don't hesitate to experiment with different toppings to personalize your bowl!