Written by KamalaUpdated on February 13, 2013in Sweets
Ingredients
Ragi flour – 1 cup
Jaggery powdered – 1/2 cup
Coconut grated – 1/2 cup
Cardamom powder – 1/2 teaspoon
Raisins – a handful
Ghee – 4 to 5 teaspoons
Directions
Put jaggery in a vessel and add two cups of water. Bring to boil. When jaggery completely dissolved, remove and strain it.
Put it back on the stove and allow to boil. When it starts boiling, reduce the heat and add ragi flour little by little and stir well. Stir continuously till it thickens. Remove and keep aside.
In a teaspoon of ghee fry raisins and coconut gratings for few seconds and add to the ragi dough. Add cardamom powder also. Grease your fingers with little ghee and knead it to a soft dough. Make orange sized balls. For the above quantity you will get 4 balls.
Heat a tawa. Flatten the ragi balls with your fingers to a thin round. Put it in the tawa and pour a teaspoon of ghee around it. Cook both sides for few seconds and remove.
These recipes sound fascinating – but, for a western cook, hard to understand without a glossary.
Also, it would be great to have consistent quantities – what weight of jaggery to 2 cups (American cups? 8fl.oz.?) of water?
Many thanks
Thank you for visiting our website and writing. I will try to include glossary. But for the quantity, in Indian cooking, we mostly use only hand measurements like one pinch, one handful etc. We use same size cup or bowl to measure the ingredients. Sppons also approx. However wherever I mention cup it is the american cup (we get it along with rick cooker in USA).
what else can be done with ragi grain. Other than idly every thing is given with flour. I have ragi grain. will you please say some recipes with ragi grain? Thank you
Hi, made this sweet ragi adai for breakfast today. Its very tasty. Only trouble…my son dont like raisins. But, as i assumed its good to accompany raisins with ragi for better digestion, i prepared as mentioned. He, my son found difficult to swallow raisins. He hates its jelly like texture with sweet and sour taste! Is there any other idea to add raisins unlike as in wholes ?
These recipes sound fascinating – but, for a western cook, hard to understand without a glossary.
Also, it would be great to have consistent quantities – what weight of jaggery to 2 cups (American cups? 8fl.oz.?) of water?
Many thanks
Hi Mary,
Thank you for visiting our website and writing. I will try to include glossary. But for the quantity, in Indian cooking, we mostly use only hand measurements like one pinch, one handful etc. We use same size cup or bowl to measure the ingredients. Sppons also approx. However wherever I mention cup it is the american cup (we get it along with rick cooker in USA).
what else can be done with ragi grain. Other than idly every thing is given with flour. I have ragi grain. will you please say some recipes with ragi grain? Thank you
You can grind the grain in mixie and make powder and use it. With whole grain, you can try upma and cook like rice.
Do you Raagi Koozhu recipe as well?
Really nice ,I want to try.I like all ur dishes.keep going
Thank you Sheela for writing. Pl try and let me know your feed back.
Hi, made this sweet ragi adai for breakfast today. Its very tasty. Only trouble…my son dont like raisins. But, as i assumed its good to accompany raisins with ragi for better digestion, i prepared as mentioned. He, my son found difficult to swallow raisins. He hates its jelly like texture with sweet and sour taste! Is there any other idea to add raisins unlike as in wholes ?
Soak the raisins in warm water and grind to a paste and add it to the ragi dough. You can also prepare this adai without raisins.