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Finger Millet Sweetdish (Nanchne Duddalli / Ragi Manni / Ragi Halubayi) With Coconut

nanchne duddali with coconut

In our region, finger millet is used by many people along with other cereals. It is called Raagi in Kannada and Nanchano in Konkani. It is healthy and nutritious besides being cold to the body. It is used in preparing nanchanya bolu(a kind of drink) and nanchanya udaak especially in summer. Nanchanya duddali is a common preparation among Konkanis. It is generally prepared with coconut. We make it without coconut also. I will post that version soon.

Dals and cashew pieces are added to give a nice bite to the otherwise very soft duddalli. Serve as it is or topped with a dollop of ghee on top.

1 cup finger millet (ragi/nanchne)
1 cup grated coconut
1 cup Jaggery
1 tbl spn toordal (optional)
1 tbl spn chanadal (optional)
1/2 tbl spn cashewnut pieces
1/2 tea spn cardamom powder

Soak millet in water for about 2-3 hours. Grind it in mixer with about 2 cups of water and filter it using a clean and thin cloth separating the skin. Keep the filtered mixture for about 2-3 hours and discard the water that stands above the millet paste.
Cook toordal, chanadal and cashewnut pieces. Coarsely grind coconut with 1/2 cup water. Add coconut paste, jaggery, dals and cashew pieces to paste and mix well. Add a little more water to keep it in liquid state. Cook it in a thick bottom pan and go on stirring.
When cooked, the mixture gives transparent look. Take off the heat, add cardamom powder to this and mix well.
Pour it onto a flat plate coated with ghee. When it cools, cut it with a knife coated with ghee to the size and shape of your choice.

Serves : 3-4


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nanchne duddali with coconut

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{ 22 comments… add one }

  • Kanchan May 7, 2012, 8:33 pm

    This is very new .. even I’ve Nachna with hot milk as nachnyacha dudh .. but this too seems interesting.

  • Zenobia May 7, 2012, 11:27 pm

    I have powdered ragi, or ragi aata. How do I use that ? Could you guide?

    • Shilpa May 9, 2012, 9:10 am

      Just make a paste by mixing the powder in water. Then follow remaining steps as above

  • Jagruti May 8, 2012, 12:24 am

    Interesting recipe..never heard of this before! Do we get finger millet here in the US?

    • Shilpa May 9, 2012, 9:08 am

      We get powder in Indian stores

  • GayathriNG May 8, 2012, 3:09 am

    Wow looks delicious and its new to me…

  • Kalyani May 8, 2012, 4:17 am

    Hi Shilpa,
    Thanks for the post :)
    Is it okay to replace the Nachni with Nachni che peeth instead? Will this turn out same way?

  • Kirti May 8, 2012, 4:21 am

    Thank you so much for the recipe.I’l be doing it today…

  • Hema May 8, 2012, 1:42 pm

    Hi Varada aunti and Shilpa,

    Thanks for posting this healthy recipe. Even I have same question like Kalyani. Can we replace with powder instead of whole millet. We won’t get whole millet in Indian store.


    • Shilpa May 9, 2012, 9:05 am

      Just make a paste by mixing the powder in water. Then follow remaining steps as above

  • Poornima May 8, 2012, 3:04 pm

    I love haalbhai. The ones I have had so far are the plain ones which resemble jelly in texture. This seems like an interesting variation and I will definitely try it. Thank you :)

  • Jay May 8, 2012, 6:17 pm

    making it this weekend..looks so delicious..;)
    Tasty Appetite

  • Juliet Goodchild May 8, 2012, 11:21 pm

    If any one knows the following recipe I would be grateful for it. My grandmother would make ambil out of millet–it was like a kanji but cooked the previous day and almost left to ferment and eaten in the morning when they came in from the fields. My mother said it had many health benefits. It is sad she has passed away and this is one recipe I did not take from her. I would love to make it again for breakfast if possible–HELP.

  • Sabitha May 9, 2012, 7:01 am

    Very nice. I have never tasted the duddali with dals. I will definitely try this version.Thanks Varadakka.

  • Vardhini May 9, 2012, 10:57 pm

    Looks new and my use of ragi has been very limited so far.


  • Chandrika May 10, 2012, 1:31 pm

    Varada Aunty,
    Oh my God !!! You just made my mouth water. My mom makes these…especially in the summer months.
    I still acnnot muster up the courage to make these..so will call mom and ask her to make it next time I visit India :-)

  • Nivedita May 18, 2012, 6:28 am

    Thanks so much for posting this. From many days was thinking about making ragi duddali…now i definitely will using this easy recipe!

  • Purnima May 24, 2012, 11:34 pm

    Shilpa..unheard recipe..will surely try it. Do u or Varadapacchi know of a recipe which uses whole raagi -processesed as above and adding sugar n elaichi steamed in a plate? Can’t recall name, but the steamed outcome had a lovely jelly like texture wt glossy surface and v njoid eating as kids in summer..pls do post..incase you know this. Thanks!Will try ur recipe soon.

    • Shilpa May 25, 2012, 1:44 pm

      Aayi makes another version with milk. It is not steamed but it tastes like jelly. Will post it soon

  • Manidipa Bhaumik July 7, 2012, 12:48 pm

    Heard about this first time…looks nice

    I blog @ Manidipa’s Kitchen

  • Dr.Sameena July 8, 2012, 8:03 am

    wow..looks yummy dear…a sweet made with ragi…yumm…:)

  • VENKATESHA MURTHY T S October 8, 2012, 12:41 am

    SUGAR is a fully processed ingredient, and i have read through internet the material ingredient is harmful for consumption, and hence to be replaced by JOGGARY a sweet material ingredient with all the naturally available contents intact without any alteration by chemical processes or addition. THE TASTE may be different but very healthy. hope knowledge based population agrees with my statement. So KINDLY use Old fashioned JAGGARY in all your sweet recipes and try it out for your good health and prosperity..

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