Raagi Sweet Balls
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4-5
ingredients
- 1 cup ragi flour (In English - Finger Millet, African Millet or Ragi - obtained from Indian stores)
- 1⁄3 cup jaggery, grated (Palm sugar)
- 2 tablespoons flaked coconut (best fresh - can use desiccated)
- 1⁄4 teaspoon cardamom powder
- 1⁄2 - 3⁄4 cup water
directions
- Heat the water and when it starts to bubble add the jaggery and the coconut.
- When the jaggery dissolves, switch off the heat and add the cardamom powder and the raagi powder.
- Let it cool and make into round balls.
- Ready to eat!
- Refrigerate to keep the shape.
- Although it keeps for a while, it doesn't last for more than a couple of days in my house!
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Reviews
-
I am keen to try this recipe and will rate it later. I always believed that raagi needs to cook for quite a while, so I am puzzled by the step that says :turn off heat and stir in the raagi. Also when I make raagi porridge for the family, the raagi doesn't mix easily in to the water. I always have to first mix it with a blender using a bit of cold water and then add to the boiling water to form a smooth mixture.