On the 19th July, IYA team including Prof Kambhampati Subrahmanyam, Sri DR Kaarthikeyan and Ravi Tumuluri visited Rajarajeshwari Temple and paid their respects to Sri Sri Sri Jayendra Puri Mahaswamiji, the present pontiff of Sri Kailash Ashrama Mahasamshtana. Sri Sri Sri Tiruchi Swamigal was the…
by The Yoga Institute
Ragi Satva/Pudding is a wholesome Konkani style pudding. It is easy to make and abundant in healthy ingredients. Coconut is low in carbohydrates and high in fiber, which helps stabilize bood sugar. It also has an anti-diabetic effect due to its arginine content. High in antioxidants, it prevents oxidative damage. It also has a beneficial effect on heart health ad is good for skin and hair health.
Ingredients
Ragi Flour 1 cup
Grated Coconut 1 cup
Jaggery 1 cup
Raisins 1 tbsp
Cashew nuts, broken into
pieces 2 tsp
Cardamom Powder ½ tsp
Salt ½ tsp
Ghee 1 tsp
Method
Soak the Ragi for 5-6 hours.
Now, grind the coconut with a little water into a smooth, even paste. Extract coconut milk using muslin cloth or a strainer.
Soak the jiggery in the coconut milk and set aside.]Grind the ragi with sufficient water to get a smooth paste.
Put the ground ragi paste in a muslin cloth and extract the juice. Strain the juice again.
Keep the ragi juice aside for ½ hour. All the excess water will accumulate at the top.
Add the ragi juice, coconut milk and jiggery in a thick-bottomed pan and cook over a low flame, stirring continuously.
As it starts thickening, add raisins, cashew nuts, cardamom powder and salt. Then mix well.
Once it has thickened, transfer it to a flat-bottomed plate greased with ghee.
Let it cool. It will further thicken and achieve pudding consistency.
Cut the ragi satva into squares and serve.
Healthy Cooking Tips
Jowar/bajra flour can be used instead of ragi.
In the summer season, you can also use mango as an alternative to ragi and make a mango pudding.
