“This is a recipe my mother used to make when we came home hungry from school and if we wanted to snack on something before dinner. Since all of us in the family have a sweet tooth, this is a good variation of the more popular 'Raagi Muddhe'. Not only this recipe is very simple to make but also raagi is high in protein and iron and keeps you full for a while.”
READY IN:
15mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 1 cup ragi flour (In English - Finger Millet, African Millet or Ragi - obtained from Indian stores)
  • 13 cup jaggery, grated (Palm sugar)
  • 2 tablespoons flaked coconut (best fresh - can use desiccated)
  • 14 teaspoon cardamom powder
  • 12-34 cup water

Directions

  1. Heat the water and when it starts to bubble add the jaggery and the coconut.
  2. When the jaggery dissolves, switch off the heat and add the cardamom powder and the raagi powder.
  3. Let it cool and make into round balls.
  4. Ready to eat!
  5. Refrigerate to keep the shape.
  6. Although it keeps for a while, it doesn't last for more than a couple of days in my house!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: