Manni is a traditional, healthy dessert made with Ragi (finger millet), jaggery, and coconut milk. This pudding with its jelly-like consistency, is very easy to make and tastes great as a dessert, while retaining the healthy tag. Manni one of the important traditional sweet dishes of Tulunadu region.
1 cup ragi
1/2 cup jaggery crushed or powdered
1/2 cup grated coconut
1 tablespoon finely chopped cashew nuts or pistachio (optional)
Method to prepare Manni
- Clean and soak the ragi in water. Drain the water after 2 hours.
- Powder or crush the jaggery. You could use more or less jaggery depending on your sweet preference.
- Add 1 1/2 cups of water to the drained ragi and grind well in a blender. Strain this ragi milk through a sieve. Squeeze well to extract all the juices.
- Add 1 cup of water to the grated coconut and grind well. Strain this also through a sieve and keep the coconut milk.
- Ragi milk and coconut milk ready to cook.
- Transfer the ragi extract, coconut milk, and jaggery to a pot.
- Mix well, add cardamom and bring to boil on a medium flame while stirring frequently.
- As soon as the liquid start boiling you can notice it starting to thickening.
- Keep stirring so that it doesn’t stick to the bottom of the pan.
- Cook until you get it really thick, sticking to the sides of the pan and the spoon. It should still be viscous enough to pour.
- Grease a tray or a flat plate with some ghee.
- Pour it gently into the already greased tray. Flatten it using a spatula to distribute evenly across the tray.
- Ragi manni is ready. Let it cool down. Cut into slices.
- Dust with some crushed/finely chopped cashew nuts, or pistachios.
Check out this video to make the cooking process easy.
For more interesting local recipes of the region, you may check out this page.