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.
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.
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