Finger millet duddali is usually prepared with coconut especially in coastal areas where coconut is grown and used in cooking. Since many people do not like to use so much Â coconut or want to make this very quickly, here is a easy method.
The result was also good. In both of these recipes, one can use molasses (liquid jaggery) in place of solid jaggery to make the duddali more tasty.
1 cup finger millet (Raagi)
1 cup jaggery
2 cups milk
1/2 tea spn cardamom powder
Soak Finger millet in water for about 2-3 hours. Remove it from water and grind it in a mixer along with 2-3 cups water. Filter the mixture using a clean and thin cloth. Allow the solution to settle for 2-3 hours. Discard the water standing above. (or just use raagi powder directly and soak it in water).
Cook the paste in a thick bottom pan after mixing it with milk and jaggery. Go on stirring it till it is cooked. Mix cardamom powder and pour it in a flat plate coated with ghee. Allow it to cool. Cut it with a knife coated with ghee to the shape and size of your choice. Serve.
Serves : 2-3
Preparation time : 20mins
PS: Just like the coconut version, you can add cooked chana dal and cashew pieces if needed.