Ragi Coconut Pudding

Name: Ragi Coconut Pudding
Cook time: 10 min
Yield: 2 servings
Ingredients: 3 tbsp (30 g) ragi flour; ½ cup (120 ml) thin coconut milk; 1 cup (240 ml) low-fat milk; 2 tsp Date sugar; 2 green cardamom pods, crushed (or ⅛ tsp cardamom powder); 1 tbsp grated or desiccated coconut, for garnish; 1 tsp chopped almonds; A pinch of salt

Ragi coconut pudding is a pudding made by cooking ragi flour with thin coconut milk and cardamom, then letting it set. It is mildly sweet, creamy and filling. Nutritional Benefits Ragi (finger millet) is one of the richest plant sources of calcium and also provides iron, fiber and polyphenols. Coconut milk adds a creamy texture and medium-chain fats.

10 min 2 servings 215 kcal

215 kcal

Calories

7.4 g

Protein

22.5 g

Carbs

10 g

Fat

Ingredients

•3 tbsp (30 g) ragi flour
•½ cup (120 ml) thin coconut milk
•1 cup (240 ml) low-fat milk
•2 tsp Date sugar
•2 green cardamom pods, crushed (or ⅛ tsp cardamom powder)
•1 tbsp grated or desiccated coconut, for garnish
•1 tsp chopped almonds
•A pinch of salt

Method

1
Mix the ragi flour with ¼ cup of milk into a smooth, lump-free slurry.
2
Heat the remaining milk with the coconut milk, cardamom and salt in a pan on low-medium flame until warm.
3
Slowly pour in the ragi slurry, whisking continuously to prevent lumps.
4
Cook on low flame for 6 to 8 minutes, stirring constantly, until thick and glossy and the raw flour smell is gone.
5
stir in the date sugar.
6
Remove from heat, cool slightly
7
Pour into small bowls and let set for 20 to 30 minutes, then serve chilled, topped with almonds.