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Ragi pindi Jantikalu

Recently I have started using ragi flour in my kitchen.I brought ragi pearls packets in last year india trip.Every time,thinking to use and forgetting as usually..I also prepared home made ragi flour by sprouting ragi and that post also resting in draft still from last 6 months I think..Yupp.That`s looks likes a long time..New recipes are dominating the old ones and every day postponing the old posts..Definitely will share the home made ragi flour post this month..

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Ragi or finger millet is one of the popular food which south indians use in daily cooking..I have seen so many recipes like ragi dili,dosa,murukku,kheer etc...Recently I have started using ragi at home and already posted ragi kheer recipes few days back.It`s good to include these kind of low calorie,protein packed foods in our daily meals..Hope I cook many more recipes with ragi in upcoming days.If so,definitely will share in Mahaslovelyhome...

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CATEGORY- HEALTHY LOW CALORIE SWEETS/DESSERTS/PANDAGA VANTALU
PREPARATION TIME- 10 MINUTES
COOKING TIME- 20 MINUTES

WHAT YOU NEED

ghee/clarified butter -2 tbsp
cashews,almonds - 5+5
raisins,chironji nuts -5+1 tbsp
cardamom powder-1 tsp
milk-1 cup (if you like add 1/2 cup more,but adjust jaggery)
water-3/4 cup
ragi flour/finger millet flour- 1/2 cup
jaggery/bellam- 3/4 cup

HOW TO COOK

In a non stick pan heat ghee/clarified butter and fry chopped cashews,almonds,raisins,chironji nuts in low flame and keep them aside.

Now in a vessel heat water.While water boiling add ragi flour slowly and cook for 5 minutes in medium flame..Now add in milk and stir for 5 minutes in low flame again.

Now add jaggery and cook in low flame until turns thick...Turn off and add fried nuts...

Serve warm or cold...

MAHAS NOTES

You can add coconut milk for a change..

Along with nuts fry coconut pieces.

Add jaggery 1 cup for more sweetness if you like.

Careful while adding flour..Otherwise,it forms lumps..