What's Cooking




  • 90ml clarified butter or coconut oil
  • 150gm ragi (soaked in water overnight)
  • 500gm desiccated coconut
  • 400gm jaggery
  • 30gm refined flour
  • 5gm cardamom powder
  • 100gm cashew nuts, crushed
  • 100gm almonds, crushed
  • 50ml milk
  • 750ml water
  • 2gm salt
  • 5ml vanilla essence


  • Soak the ragi in water overnight. Grease coconut oil on the serving dish or tray.
  • Add 1 cup (250ml) hot boiling water to the desiccated coconut and keep aside for 15-20 min.
  • Combine desiccated coconut, soaked ragi, jaggery along with water, grind in the food processor until smooth paste is formed.
  • Now use a mesh strainer or linen cloth to strain the mixture and don’t discard the pulp away.
  • Keep the strained mixture aside.
  • Take a wide mouthed heavy bottomed sauce pan, place on low fire, add the coconut oil or clarified butter.
  • Once it is hot, put the crushed almonds and cashews, saute for a min.
  • Add the strained ragi, coconut jaggery mixture and keep stirring.
  • Be patient and keep stirring continuously else it might stick at the bottom.
  • Once the mixture starts thickening add the cardamom pwd.
  • This will take a long while so keep stirring. Once the water evaporates and the mixture is thick and dense. switch off the gas.
  • Pour the mixture on a greased tray or pan. Allow it to cool, after 15-20 mins, cut into diamond shape.
  • Can be served both chilled and hot.

Recipe by,
Chef Surajbir Singh
Special Pastry Chef
Trainer, Under One Roof
Hotel Consultants

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