Sprouted Ragi Ladoo

How to  sprout Ragi (finger millet)

Ragi 500 from

Water as required

Check for impurities in the ragi and rinse it with water 3 to 4 times.

After rinsing, soak the ragi in clean water for 12 hours. Change the water after 6 hours to avoid it turning stale and smelly. Take double the quantity of water to soak the ragi to ensure it soaks well.

Drain the water after 12 hours and transfer the ragi to a clean cloth and tie it and place in a container and cover it with a plate. Leave it in a cool corner for next 12 hours to sprout. Normally when you tie it in the cloth the cloth will be damp and hence that’s enough for it to sprout. But if it is not damp enough, do check after 6 hours and if the cloth is dry , sprinkle little water. But not too much. Just enough to keep it damp. You can keep for 12 hours and you will see the sprouts appear. You can leave it for 24 hours too for the sprouts to grow some more.

Then remove it from the cloth and if it turns too sticky, rinse with cold water again and transfer the sprouted ragi on a clean dry cloth to air dry it. Once you air dry, take a heavy bottomed pan and dry oast it in batches to allow proper roasting. Once done allow it to completely cool and then grind to powder.

To this powder, add jaggery syrup, coconut scraping,  cardamom powder and some ghee and make ladoos and eat  one daily to enhance your iron levels and overall immunity too. Due to its low glycemic levels it helps prevent spiking of blood sugar levels. Is rich in calcium, phosphorus,  magnesium , vitamin c,  vitamin E, fiber etc. Etc. Eating ragi daily means strong bones too.

Watermelon rind Halwa

  • 2 cups of grated watermelon rind ( you can use food processor to grate)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup ghee
  • cashews
  • cardamom powder.

Add a tbsp of ghee in a pan, add grated watermelon and cook on low flame for about 10-15 mins.

Add milk and cook further until milk evaporates, add sugar and mix until it thickens. Now add ghee roasted cashews and cardamom powder. Keep stirring until it comes to halwa consistency.

Ms. Archana Pai, Maradu, Cochin

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