Nachni satva/Ragi pudding
2 cups nachni or ragi millet
21/2 to 3 cups jaggery grated depending on your taste
2 cups grated fresh coconut or coconut milk
1/4 cup cashew nut pieces or almonds
2 tsp cardamom powder
ghee for coating the plate.
salt to taste.
Soak Nachnior Ragi in 4 cups of water overnight.Next day drain the water. You may have to wash it in water couple of times to get rid of stones if there are any. Grind the nachni in a mixer and strain thro a strainer to remove juice. Repeat grinding the nachni unitl all the juice is extracted. let the juice stand for about one hour . you get a layer of water on top which should be discarded.
Grind the grated coconut and squeeze out the thick coconut milk out or use coconut milk from oriental grocery section, keep aside.
Take a heavy bottom pan add the thick nachni juice to the pan and stir on a medium flame.Keep on stirring as the nachni mixture forms a ball very quickly.When you see that the nachni is coming together add the grated jaggery and stir. Keep on stirring , the mixture will slowly start changing colour it goes from light to darkish. The whole process takes about 20minutess.
Now add the coconut milk , salt and the cardamom powder and nuts.Keep a plate ready by smearing it with ghee.
Once the mixture forms a ball and the spoon that you are stirring with stands in the mixture without support you know its ready.
Pour the contents into the plate and spread.Garnish with remaining cashew nut pieces .
When the pudding cools cut into diamond or square shape pieces and serve.This tastes either cold or hot.This is made specially for new moms which helps in milk production. It is good for anemic patients.