Finger Millets Taida Ragi Ambali Recipe Making

Finger Millets Taida Taida Ambali Recipe Making

INGREDIENTS:

Finger millet 500 g (ragi) flour Water to cook 3 liters
Jaggery to taste 500 g
Fennel (Soumph) 50 g
Ground nut 100 g Cashew nut 50 g
Coconut dry 100 g
Cardamom powder

Cooking time: 15 mins.

METHOD:  

Roast groundnut and grind into fine powder  Grind fennel seeds into fine powder   Pound jaggery into powder  Take one liter of water, add jaggery powder into it and dissolve. Sieve and keep the solution aside  Roast Finger millet flour flour with ghee for 5 minutes.

Boil two liters of water in a large vessel. Into the boiling water, add the roasted finger millet flour slowly and stir constantly to avoid lump formation.

After the flour is stirred in, add the ready jaggery solution.

Let the mixture cook for a few minutes on a slow fire.

Remove from the stove and serve hot.  Add ghee if needed.

Finger Millets Taida Ragi Ambali Recipe Making

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