Ragi or finger Millet is a nutritive cereal. It is rich in iron and calcium. People who are anaemic or have low blood count are advised to have ragi on daily basis. It is also a healthy option for cancer patients on Chemo therapy. Ragi is available in the market in powdered form or grain form. It is always better to use the grains rather than the ready made powder.
In this recipe, ragi needs to be soaked overnight. The process of making this pudding is a little laborious, but worth all the effort.
Ragi (presoaked overnight)- 1cup
Milk: 1.5 cups
Jaggery: 1 cup scraped
cardamom: 2 pods
salt: a tiny pinch
Grind presoaked ragi and almonds to a fine paste in a mixie. In a fine sieve drain or squeeze this paste to separate the husk of the seeds. While grinding you can add a little water to get a thin consistency of ragi paste. I have also added a little husk to increase the fiber content of the payasam. You can avoid the husk.
In a pan, mix ragi paste and milk and let it cook . Add jaggery, salt and keep stirring and bring it to a light boil. Keep stirring continuously to avoid lumps. Once the mixture thickens to a porridge consistency, switch off the gas and then sprinkle some ground cardamom on top. You can serve this payasam either hot or chilled. A very healthy option for kids too..Here’s to good health..