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A traditional Karnataka sweet, this velvety pudding is made from nutritious ragi, creamy coconut milk, and sweet jaggery. It has a unique soft, jelly-like texture that melts in your mouth.
Preparation
Make the Ragi Slurry
Cook the Manni
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A traditional Karnataka sweet, this velvety pudding is made from nutritious ragi, creamy coconut milk, and sweet jaggery. It has a unique soft, jelly-like texture that melts in your mouth.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 499 calories per serving with 4.83g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Finishing Touches
Set and Serve
Instead of cashews, garnish with slivered almonds, pistachios, or a mix of your favorite nuts.
Add a pinch of edible camphor (pacha karpooram) or a few strands of saffron along with the cardamom for a more festive aroma.
You can use palm jaggery (karupatti) for a deeper, more earthy flavor and darker color.
Mix in 1 tablespoon of white poppy seeds (khus khus) into the mixture in the last few minutes of cooking for a slight crunch.
Ragi (finger millet) is one of the best non-dairy sources of calcium, which is essential for maintaining strong bones and teeth.
The high fiber content in ragi aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can help with weight management.
Ragi is a good source of iron, making it beneficial for individuals with anemia or low hemoglobin levels. The jaggery in the recipe also contributes to the iron content.
As a naturally gluten-free grain, ragi is an excellent and safe food choice for individuals with celiac disease or gluten sensitivity.
A single serving of Ragi Manni (approximately one piece) contains around 520 calories. It is a dense and energy-rich sweet due to the jaggery, coconut milk, and ghee.
Ragi Manni is a healthier dessert option compared to those made with refined flour and sugar. Ragi is rich in calcium, iron, and fiber. Jaggery provides minerals, and coconut milk offers healthy fats. However, it is high in calories and should be consumed in moderation as part of a balanced diet.
Lumps usually form for two reasons: 1) The ragi flour was not whisked into a completely smooth slurry before cooking. 2) The mixture was not stirred continuously, especially during the initial stages of cooking when it starts to thicken.
Yes, you can. For the 'thick coconut milk', use full-fat canned coconut milk. For the 'thin coconut milk', you can dilute the full-fat coconut milk with an equal amount of water.
The manni is perfectly cooked when it becomes very thick, glossy, and starts to pull away from the sides of the pan, forming a single mass. It will not stick to your spatula when you touch it.
Yes, this recipe can be easily made vegan. Simply substitute the ghee with an equal amount of coconut oil or a neutral-flavored vegetable oil.