Ragi pudding (called Nachni satva in Konkani) is a traditional Goan recipe which is rich in iron and calcium. It is super nutritious and tasty too. Perfect combination isn’t it?
Ragi which is called as Finger Millet or Nachni has several health benefits:
- Ragi is one of the best non dairy sources of calcium as compared to other grains.
- It is an excellent source of natural iron.
- It is a very rich source of protein and minerals
- Regular use of ragi helps protect from malnutrition and premature aging.
This recipe of Nachni Satva (Ragi Pudding) is a part of my new recipe series which I call ‘Flavors of India’ wherein I have requested people I know from various regions of India to share authentic recipes from their cuisine. Being from Goa, there are already a lot of Goan recipes on this blog. However, I got this age old Goan recipe specially from my mother to include it as a part of this series. Thanks to my mummy (Shubha Gude) for this recipe.
Here is the step by step recipe for Nachni Satva (Ragi Pudding) with pictures:
Serves: 5-6
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
Ragi: 1 cup
Grated Coconut: 1 cup
Jaggery: 1 cup
Raisins: 1 tbsp
Cashew nuts: 2 tbsp broken into pieces
Cardamom powder: 1/2 tsp
Salt: A pinch
Method of Preparation:
- Soak the ragi in sufficient water for 5-6 hours till it is time to make the nachni satva.
- Now, grind the coconut with a little water till you get a smooth paste. Extract coconut milk using muslin cloth or strainer.
- Put the jaggery in the coconut milk and keep soaked and simultaneously proceed with other steps.
- Grind the ragi with sufficient water to get a smooth paste.
- Put the ground ragi paste in a muslin cloth or any other strainer and extract the juice.
- Pass the same juice through another strainer to remove any particles if present.
- Keep the ragi juice aside for 1/2 hour. All the excess water will accumulate to the top. Throw away this excess water
- Now mix together the ragi juice, coconut milk and jaggery in a thick bottomed pan and keep it to heat on a low flame stirring continuously.
- Once it starts thickening, add raisins, cashew nuts, cardamom powder and salt and mix well.
- Once it has thickened, transfer the entire contents to a flat bottomed plate greased with ghee.
- Let it cool. It will further thicken and get pudding consistency
- Cut the nachni satva into squares and serve.
For the entire collection of all Goan desserts, you can click here: Goan Desserts. Some popular ones which you might be interested in are: Rosatle Fov (Poha cooked in coconut milk), Peetache Ladoo (Atta Laddoo), Rice Kheer or Payas, Tavsali (Goan Cucumber Cake)
For the entire collection of all Goan recipes, you can click here: Goan Cuisine
Nachni Satva (Ragi Pudding)
- Ragi: 1 cup
- Grated Coconut: 1 cup
- Jaggery: 1 cup
- Raisins: 1 tbsp
- Cashew nuts: 2 tbsp broken into pieces
- Cardamom powder: ½ tsp
- Salt: A pinch
- Soak the ragi in sufficient water for 5-6 hours till it is time to make the nachni satva.
- Now, grind the coconut with a little water till you get a smooth paste. Extract coconut milk using muslin cloth or strainer.
- Put the jaggery in the coconut milk and keep soaked and simultaneously proceed with other steps.
- Grind the ragi with sufficient water to get a smooth paste.
- Put the ground ragi paste in a muslin cloth or any other strainer and extract the juice.
- Pass the same juice through another strainer to remove any particles if present.
- Keep the ragi juice aside for ½ hour. All the excess water will accumulate to the top. Throw away this excess water
- Now mix together the ragi juice, coconut milk and jaggery in a thick bottomed pan and keep it to heat on a low flame stirring continuously.
- Once it starts thickening, add raisins, cashew nuts, cardamom powder and salt and mix well.
- Once it has thickened, transfer the entire contents to a flat bottomed plate greased with ghee.
- Let it cool. It will further thicken and get pudding consistency
- Cut the nachni satva into squares and serve.
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