Ragi Manni, Kilsa, or Halbai is an ancient sweet treat from the hamlets of Karavalli-Malnad region in Karnataka.
Ingredients:
1 cup ragi seeds/finger millet soaked for 3-4 hrs
2 cup milk extract (1 whole shredded coconut) or 1 can coconut cream
1 -1/2 cup jaggery/palm sugar (vole bella) - melted and strained
1/2 tsp roasted green cardamom powder
4 tbsp cow ghee
1 pinch of salt
3-4 cups of lukewarm water for extracting the ragi milk
Roasted cashews and sliced bananas for garnish
Implements required:
Strainer/muslin cloth
Nonstick sauce pan
2-3 medium sized vessels for extraction of ragi milk
Wooden spoon
Grinder/mixer
Method:
1) Prepare ragi extract by grinding and straining soaked ragi seeds with 3 cups of lukewarm water.
2) Add 1 cup thick coconut milk extract, melted and strained jaggery and salt to it. It should be watery in consistency.
3) Pour into a nonstick sauce pan or heavy bottom pan and keep stirring continuously on low flame till it thickens and starts bubbling and turns glossy. This may take 10-15 mins. See that it doesn’t stick to the base and sides of the vessel.
4) Add ghee into the mixture at intervals. If lumps are formed strain it through a strainer in the final stage. It should start leaving the sides of the vessel.
5) Add 1/2 tsp powdered cardamom.
6) Pour into a greased tray or moulds and chill in the fridge for 20 mins till it sets.
7) Cut diamonds with a greased knife. Garnish with roasted cashew nuts and banana slices.
Special thanks to Mrs. Nimi Pujary for sharing this recipe with us!