Greetings, friends, food-lovers, and community.
In India, the summer heat can be exhausting and tiring. I was looking for some good ingredients to prepare meals that cool down our bodies and help maintain our strength. One of the most commonly used ingredients in hot weather in India is ragi, or finger millet. It is known for its cooling properties and is a great source of calcium, iron, protein, and it boosts immunity. Most of the time, I make pudding, porridge, roti, and pancakes. This time, however, I tried something new that I had never made or eaten before. It turned out to be a healthy, delicious, and filling breakfast. Ragi helped us cope with the intense heat during our stay over the past few weeks.
Ingredients:
1 cup finger millet milk
1 cup coconut milk
3/4 cup coconut Jaggery
1/2 cup almond powder
1 tbsp vinegar
1 tbsp coconut oil
1 tbsp raisins
1 tsp baking powder
1/2 tsp baking soda
2 pinches of salt
Making finger millet milk
Wash and soak finger millet for at least 5 hours or overnight.
Using a mixer, grind it into a fine paste.
Using afine strainer strain it.
After straining the milk, discard the skin of the finger millet. Store the milk in the refrigerator. You can drink it just like it, or add any sweeteners, or coconut milk to get a delicious taste. This calcium-rich milk is a good source of iron and protein, beneficial for children's immunity as well as adults'.
**Making coconut milk **
you can see how to extract milk from a coconut on this link.
@hindavi/coconut-sprouts-ice-cream-100percentvegan-and-gluten-free
First, grind the coconut pieces coarsely in a strong mixer jar.
Make a fine paste in a mixer and strain it using a cheese cloth.
(This time, I made coconut milk by grinding coconut into a fine paste and used it without straining, keeping some fibers in the recipe.)
Making almond flour
Put almonds in the mixture jar and run it for 2 minutes.. The flour creates.
Chop the coconut, Jogarry, and measure 3/4 cup from it.
**The procedure **
Mix the coconut milk and the ragi milk (finger millet milk)
Then coconut jaggery
Add coconut oil.
Almond flour/powder.
Mix it well until all ingredients are incorporated, and the jaggery has dissolved
Add a pinch of salt
Saved baking soda and baking powder for later.
Add vinegar.
(I was thinking about raisins, but on the spot I changed my mind If you want, you can add them atthe last).
Add baking powder and baking soda.
Stir it very constantly to form bubbles in a batter.
The mixture looks like this: it has a thicker coating on the spoon, but is slightly thinner than normal muffin batter.
Fill the cups/molds
Steaming
Steam them for 20 minutes.
Done. Keep aside to cool down.
Remove from cups and garnish them with some chopped available nuts, sliced coconut, some melted jaggery, and some cinnamon leaves. or do however you like.
And enjoy like we did.
Thank you.
