Wholesome and nutrient-rich, Chef Tabassum Parveen’s Ragi Manni brings finger millet back to the table

In a world dominated by fancy jellies and packaged snacks, Ragi Manni brings back the wholesome charm of traditional food. Made from nutrient-rich ragi, this millet dish, popular in the Coastal Karnataka region, can be served as a chilled burfi or shaped into a soft pudding — both delicious and packed with health benefits. High in iron and calcium, Ragi Manni is highly recommended for infants, growing kids, and lactating mothers, offering natural cooling to the body.

To make it more fun for children, a touch of chocolate powder can transform this traditional delight into a fancy treat, combining nutrition with indulgence. Ragi Manni is proof that healthy food can be both engaging and delicious, keeping tradition alive in every bite.

Ragi Manni  (finger millet delicacy)

Ingredients (Serves 2-3)

Ragi flour                                                                                ½ cup

Water                                                                                        2 cups

Jaggery (powdered)                                                              ¼ cup (to taste)

Milk (optional, can be replaced with coconut milk or water)  1 cup

Cardamom powder                                                               ¼ tsp

Salt                                                                                          A pinch

Method

In a bowl, mix ragi flour with ½ cup water to make a smooth slurry with no lumps.

In a saucepan, bring the remaining water to boil. Slowly, add the ragi slurry while stirring continuously to avoid lumps.

Cook on medium flame for 8-10 minutes, until it thickens and turns glossy.

Add jaggery and stir until fully dissolved.

Pour in milk (if using) and simmer for 2-3 minutes.

Set in a tray or a mould greased with ghee. Pour the batter and set in refrigerator for two hours.

The melt-in-the-mouth indulgence is ready to serve.

— Chef Tabassum Parveen is Assistant Professor, Army Institute of Hotel Management & Catering Technology and Digital Transformation Head, Indian Federation of Culinary Associations