Nanchanya Khadi was made at my home when someone fell sick. It is considered very good digestive as well as an energy booster. I didn't think much of it when I was growing up. However, especially after I started blogging, I was having a huge craving for it. But till last week, I never saw ragi at any of the Indian stores. So I just couldn't believe my eyes when I finally saw it. I have seen the ragi flour but never the whole ragi seeds. I bought that packet immediately.It's amazing to see how these khadis have a jelly like consistency without any gelatin, pectin or corn starch. As I was making it, I realized that it's a vegan recipe as well.
Nanchnya Khadi - (Serves 8 - 12)
Ragi Jelly
Ingredients
2 cups whole ragi seeds
2 cups coconut milk
1 - 1 1/2 cup jaggery , grated (or per taste)
1/4 tsp salt
9 cardamoms, peeled & crushed
Method
1. Pick ragi seeds. Pour in a big bowl. Add water and let it stand. All the impurities will float on top. Get rid of them without spilling the ragis. Repeat twice.
2. Add 6 cups water and let ragi soak for 8 -12 hours.
3. After 8 - 12 hours, drain the ragi.
4. Grind drained ragi, coconut milk and jaggery along with 2 cups water, preferably in 2 batches.
5. Pass through a sieve, by pressing the mixture. Discard all the ground ragi that is in the sieve. Wait, you can use those ragi seeds for another use given by Rakhi of Recipes from ma's kitchen. Please read below.
6. Pour the ragi malt in a heavy bottomed saucepan. Stir in salt and cardamom powder.
7. Stir continuously for about 30 minutes on a medium flame till the mixture is thick.
8. Spread in a big metal plates.
9. Let it cool down completely.
10. Cut into squares or diamonds.
Note -
1. My grandmother always used fresh coconut instead of coconut milk. Because of the unavailability of a fresh and good coconut, I used coconut milk.
2. Please note that the proportion for this recipe can feed a big crowd.
3. Ragi flour should not be used for this recipe.
4. Rakhi of Recipes from Ma's Kitchen shared "...Ma would mix the ground ragi (which remains after strainig the mixture)along with rice or wheat flour,add chopped onion,green chilly, coconut, little bit of jaggery and make delicious bhakris. Ma had one policy never waste any part of food". Thanks so much, Rakhi , for sharing this fantastic trash-to-treasure recipe.
This post is my contribution to Sia's RCI - Udupi & Mangalore.
RCI event is started by Lakshmi of Veggie Cuisines.
10 comments:
Meera,made me nostalgic as well!The khadi preparation was something my maternal uncle made and had tasted it very young (minus coconut milk) but passed to us as jelly! Oh tks for sharing the recipe. I used to feed both my kids only fresh raagi porridge b4 intro. solids! Tks for sharing!
looks yummmm.. and healthy too..
wow this is something similar to what we make. But we dont make jelly, we boil nicely and we have it as a drink. The procedure and ingredients are same. Yumm love it. Will try this some time.
Nice blog..Ragi jelly looks delicious...i used to make this wth slight difference...
Looks pretty..I have had a similar version of this with Arrowroot powder.Making it with Ragi sounds healthy..:)
Purnima:
Felt so good to see you. You get ragi malt which is called "nachni satva" (in marathi) at mangalore stores in Mumbai. I used to have that a lot in India. Supposed to be good for health, na? Thanks for visiting.
Hari Chandana:
Thanks.
Ashwini:
Wow, the drink from this ingredients sounds delicious as well. Thanks.
Sangi:
Thanks for your feedback.
Divya K:
Thanks. I have not heard the version with arrowroot powder. Thanks for sharing it.
Meera,
u r recipe took me down the memory lane!!! I literally grew up eating this nutritious meal once in a week (minimum:). thank you for sending this wonderful entry for RCI.
Nice one. Addition of coconut milk is new and interesting. This ragi jelly without coconut milk is given as baby's first solid food as far as i know, then transitioned to whole ground raagi porridge. Why not, but with coconut milk it can be wholesome sweet for adults too.
HI Meera,
Whenever my Ma soaked the ragi seeds we knew there were 2 recipes to follow : one was the ragi kappa(squares) and the other was ragi bhakri. Ma would mix the ground ragi (which remains after strainig the mixture)along with rice or wheat flour,add chopped onion,green chilly, coconut, little bit of jaggery and make delicious bhakris.
Ma had one policy never waste any part of food:)
Sia:
Thanks so much for your kind words. Actually, your selection of RCI - Udupi & Mangalore is taking me down the memory lane. I am remembering so many of my grandmother's treasured recipes.
A2Z:
Yes. Ragi or nachani is considered very healthy. Thanks for sharing.
Rakhi:
I didn't know the version of using ground ragi seeds. but that sounds so perfect. My grandmothers, mother, aunts never want to discard things and always come up with trash to treasure recipes. Thanks for sharing. I will update the post with your info and link.
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