Ragi/finger millet pudding

A tasty recipe for diabetics to be eaten in small portions.

Ingredients
Ragi/finger millet powder-2cups
Water-6 cups
Coconut milk-1.5 cups
Salt
Jaggery-APC(as little as possible) (optional)
Ghee-1/2 tsp(optional)


1.Ragi powder-2 cups + 6 cups of water. Mix and keep for 15 mins.

2.Strain it using a sieve. (Use the strained water)

3.Strained ragi water + 1.5 cups coconut milk

4.Add a little salt to it.

5.Add jaggery as per taste.

6.Take a wok/semicircular vessel and keep it on the gas stove or electric stove.

7.Pour the above liquidy mixture. Halfway through you can add some ghee to the mixture. Jaggery can be added now if not enough.

8.Keep rotating continuously till it thickens. When you lift the spoon, the liquid shouldn’t fall in a continuous string but has to fall drop by drop.

9.Pour it into a flat box and let it cool for 30 mins.

10.Close the lid and transfer to the refrigerator and let it set for 4 hours.

lovinglife said:

At approx 75 - 80g per 100g carb for Ragi flour and 85g carb per 100g for jaggery that's one big carb hit - doubt anyone here would benefit from eating this - but each to their own I suppose

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I should’ve mentioned that only a small portion is to be eaten at once.

My husband is type 1 and he eats this, says it doesn’t spike him too much.

He eats a small portion of this pudding at one not the whole thing.

He takes insulin injections and measures his blood sugar several times a day. Also works out every day.
I add very less jaggery though. It can be skipped entirely but might taste bland.

Also ragi has a lower GI index and more fibre than rice I believe. Also a much healthier option
He prefers ragi dosa and ragi based dishes over rice based dishes. So I thought it might help others.
As ragi is a more healthier option than rice or wheat.

Ragi is finger millet not sorghum. Got confused sorry about that.