Ragi Manni/ Duddali

Hello, dear readers!

Today, I’m thrilled to share a traditional Mangalorean sweet dish that’s not only delicious but also packed with nutrition: Ragi Manni/Duddali! This classic recipe has been on my to-do list for years, and I’m excited to say that I’ve finally mastered it! With its ease of preparation and fantastic taste, I just can’t wait to share it with you all.Special thanks to Jaya V Shenoy’s ‘Konkani Cookbook’ – an all-time favorite resource of mine – which helped inspire my version of this beloved dish.

Ingredients

Whole ragi/ Fingermillet – 1 cup

Jaggery – 2 big chunks

Water – 3 cups

Grated coconut – 2 cups

Cardamom – 3-4

Ghee – 2 tsp

Thali – greased with ghee

Method :

1. Soak ragi for 2 – 3 hours or more or overnight.
2. Grind it with grated coconut and elaichi .
3. Use the water mentioned above only as much as needed.
4. Strain the mixture well.
5. Repeat the procedure twice or thrice.
6. Melt the jaggery with little water.
7. Strain it.
8. Add it in the ragi milk.
9. Again strain everything together.
10. Add the remaining water if any.
11. Keep the mixture on flame and keep stirring.
12. Once it starts to thicken add 2 tsp ghee.
13. Stir for sometime.
14. Once it thickens transfer it in a grease thali or tin.
15. Take a greased rubber spatula and smoothen the top.
16. Allow it to set for few hours.
17. You may also refrigerate to fasten the setting process.
18. Once set make incisions with a greased knife.
19. Separate the pieces carefully.
20. Refrigerate until further use.

My notes:

• Add Jaggery according to your taste.
• I added with eye ball measurement.