Monday, July 13, 2009


Manni/Dudholi...My fav childhood best summer dessert since it is always eaten chilled and it's always a relief knowing that this one is guilt preservatives, not super sweet and absolutely no fat. How many amchi dishes can u find out there that fits the bill?
Ragi ½ kg.
Jaggery about ½ Kg.
Coconut 2 cups
elaichi 5 powdered

Soak ragi for 2 hours. Grind with coconut and water to a fine paste.
In a heavy bottomed pan cook the paste on a low flame stirring to thicken the paste.When it starts thickening and leaving the edges of the pan, add jaggery and elaichi powder, remove from the heat.

Apply ghee to an edged plate and spread the mixture and allow to cool. Can be chilled or left at room temperature. Cut into squares.

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