Nanchane Duddali / Ragi Manni/Finger Millet Halwa

I have already posted Kuve Pitta(in konkani)/Arrowroot powder/Indh Hudi(in tulu) Duddali, now I am posting Nanchane Duddali. This is made of Finger Millet/Ragi and is very healthy and cool for the body. 

Lets get cooking!

·  Ragi*/ Finger millet- 250 gms
·  Milk – 1 cup
·  Jaggery (adjust accordingly)- ½ cup
·  Cardamom pods-4-5
·  Clarified butter/Ghee- 1 tsp

  • Wash ragi and then grind it to get a very fine paste. Add water as required. Then strain it to get the thick milk from ragi. Then transfer the remains of ragi from the strainer to a bowl and add little water and again strain this mixture again in the bowl which contains the thick ragi milk. Repeat this process two more times, so ground ragi milk is extracted completely. When the is done lastly take a clean muslin/cotton cloth and strain all the milk so that no residues of the ragi remains in the milk. By doing this you get a clean ragi milk.
  • Now in a deep pan / kadai add the ragi milk , milk (the fresh milk that we get in stores)and jaggery mix well until it melts completely. Check for the sweetness and if there is need of more sweetness you can add more.
  • Now start heating it on a medium flame and keep stirring continuously. After 3-4 minutes, the liquid starts to solidify and the color starts to darken. Continue to stir further, until everything gets solidified, add cardamom powder and mix well. Once done turn off the heat.
  •  Transfer it to a plate which is greased with ghee.
  • Spread the mixture evenly.
  • Allow it to cool for 15-20 minutes at room temperature.
  • Once it cools, cut it into desired shape. Nanchane Duddali is ready!

Aps Notes:
Please do not substitute ragi with ragi flour.It is always advisable to use ragi over ragi flour. When ragi is used, the duddali gets a better taste and texture. And when ragi flour is used the duddali doesn’t set properly.  And if you don’t find Ragi/finger millet the please make duddali wit little flour just to check if your duddali can set properly.
Here I have used jaggery which was very light in colour so this light colour, if your jaggery is dark in colour then duddali colour will be deep brown.
Instead of jaggery you can use sugar too. Both taste completely different.

Happy Cooking,


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