Ragi , kelvagaragu , keppai - finger millet
 |
| Millet kheer. |
Ingredients:
Ragi flour - 1/2 cup
hot water - 1/2 cup (as needed)
salt - a pinch
coconut milk from can (thick)- 1/4 cup
cashew - few
ghee - 1 tsp
jaggery / brown sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Method:
Dry roast the ragi till it smells nice. Switch off.
Put 2 tbsp sugar to the flour. Bring water to boil along with salt. Add this water little by little and mix until it becomes a soft dough.
Make tiny balls.
Bring 3 cups of water to boil in a separate vessel.
Add a handful of ragi balls, wait for few seconds to see the water boiling again.
Repeat and add all the balls. Cook in boiling water for 2 minutes. We can call the cooked balls as ragi kolukattai.
Drain and take out the cooked ragi kolukkattai. Retain only 1/2 cup (or as per need) of that cooked water and discard the excess. Add jaggery / brown sugar and bring to a boil. Add all the ragi kolukkattai. Add the coconut milk and switch off immediately.
Fry the cashew in ghee and add to the payasam along with 1/4 tsp crushed cardamom powder.
Ragi paal kolukattai is ready!
Serving suggestion:
Serve warm as dessert or snack.
Makes 2 servings.
