NANCHANA DUDALI
A KONKANI HEALTH FOOD
DELICIOUS RAGI JELLY FOR CHILDREN AND ADULTS ALIKE
Introduction:
Finger millet or ragi (eleusine coracana) has been
cultivated in India for centuries. From the warm coastal plains to the Western
Ghats, from the Deccan Plateau to the cool foothills of the Himalayas, this
hardy cereal crop grows easily requiring little care and fertilizer.
The health benefits of a ragi diet are immense indeed.
Locked in this wonder cereal, are calcium, iron, minerals and protein which
help build and maintain strong bones as well as protect us from osteoporosis and
anaemia. The high fibre content in ragi cleans the digestive system, relieving
constipation and preventing cancer of the oesophagus. While the vitamin D from
the finger millet helps maintain a beautiful wrinkle-free skin, other
beneficial factors help relieve stress and anxiety, reduces cholesterol and
increases breast milk in lactating mothers.
Ragi is low in fat and is a boon to diabetics. However,
ragi is not very popular in many parts of the world as it fails to tickle the
taste buds when cooked the way we cook rice or wheat, because of its fibrous
nature. My wish is to share with you some delicious cooking recipes of
irresistible finger millet dishes so that you can enjoy its health benefits
with a drooling mouth! Nanchana dudali is a Konkani country jelly or jello relished by
the children and the old alike. Do cook and enjoy!
Ingredients:
1) Ragi /
finger millet (Nanchano in Konkani, Muthari
in Malayalam) – 250 gm.
2) Grated
coconut – 100 gm.
3) Jaggery
(unrefined cane sugar) – 250 gm.
4) Cardamom –
5 pods
5) Water – 1
litre
6) Ghee – 1
tablespoon (for greasing and topping only)
To prepare:
Soak the ragi
in water for two hours. Wash and drain. Crush the jaggery. Combine the first
five ingredients and grind to fine paste (you may have to grind it in two or
three batches in your food processor). Now use a wide close meshed stainless
steel sieve or strainer to collect all the juice. Grease a wide stainless steel
plate with ghee and set aside.
Pour the juice into a deep
non-stick pan and set on high heat. Stir continuously. Soon, lumps will start to
form. As soon as the pan is full of lumps, lower the heat and continue to stir
nicely for 15 minutes. Switch off the heat and transfer to the greased plate. Drizzle
a few drops of ghee over the hot ragi and gently flatten it with the bottom of
a greased tablespoon. As soon as the nanchana dudali cools down, cut into
pieces and enjoy fresh.
Bon appétit!!!
Notes:
1) Persons who are on a complete fat-free diet can avoid
the greasing and cooling process. Just use a bowl and spoon. Scoop up the hot
dudali and enjoy!
2) Diabetics can enjoy healthy finger millet by cooking
ragi putte – See my four grain putte
recipe – Enjoy with delicious cherupayar curry.
3) For this recipe, I have used a simple method to sieve
the paste in order to save time and work. Gourmets and people with plenty of
time at hand can try the traditional method wherein a muslin cloth is used to
sieve the plain ragi paste to make a more beautiful, more transparent,
fibreless nanchana dudali. The grated coconut is ground to paste separately and
the milk, extracted. The jaggery is not crushed, but melted in a pan over low
heat and sieved. So too, the cardamom pods are crushed to powder and added to
the dudali just a few minutes before switching off the heat.
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