Raagi manni recipe - Finger millet halwa - Nanchane manni

Wishing you all  A Very  Happy and Prosperous Shri Krishna Janmashtami. 

Raagi manni or nanachane manni recipe - Raagi manni or nanachane manni is a delicious soft sweet prepared with finger millet flour, jaggery and coconut milk. Raagi manni is a traditional konkan cuisine prepared during Jnmashtami and offered as naivedya to Lord Krishna. Traditionally, finger millet is soaked for eight to ten hours and grind to paste. Then strain it in a large vessel through a muslin cloth and the finger millet paste subsides when the water becomes calm. At this stage water is carefully drained and the paste is used to make raagi manni. But I don't follow this lengthy process. 

I use finger millet flour to make the raagi manni. Friends, try out this delicious raagi manni to treat your family and friends. Finger millest are rich sources of calcium and it has cooling effect on body. Therefore finger millet must be included in the diet.

Raagi Manni Recipe - Finger Millet Halwa Recipe

Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Naivedya-Sweet
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients

• 1 cup coconut milk
• 1 cup finger millet flour / nanchane - raagi hittu
• 3/4 cup jaggery
• 2 cardamoms, powdered
• 2 tsp ghee (optional)
• 2 cups water

Method

1. Take 2 cups of cold water in a large bowl.  Add 3/4 cup of jaggery to it. Dissolve the jaggery in water, stirring with a spoon.
2. Add a cup of finger millet flour and coconut milk to it. Mix well.
3. Transfer this flour mixture to a heavy bottomed vessel and keep it on a medium flame.  Cook stirring continuously  till the flour mixture becomes thick and leave the edges. 
4. Chances of forming lumps is possible. To avoid it stir continuously. Before removing from the flame, add 2 tsp of ghee and cardamom powder to it. Mix well.
5. Grease a plate with little bit of ghee and transfer the mixture to the  plate. 
6. Keep the plate in the refrigerator for 2 hours or till the manni becomes firm. 
7. Cut the ragi manni into square shape and offer God as naivedya and serve as prasad.

Raagi manni  - step by step pictures

1.  Take 2 cups of cold water in a large bowl.  Add 3/4 cup of jaggery to it. Dissolve the jaggery in the water, stirring with a spoon.

2.  Add a cup of finger millet flour and coconut milk to it. Mix well. 

3.  Transfer this flour mixture to a heavy bottomed vessel and keep it on a medium flame. 

4.  Cook stirring continuously  till the flour mixture becomes thick and leave the edges. 

5.  Before removing it  from the flame, add 2 tsp of ghee and cardamom powder to it. Mix well.

6.  Grease a plate with little bit of ghee and transfer the mixture to the  plate. Keep the plate in the refrigerator for 2 hours or till the manni becomes firm. 

7.  Cut the ragi manni or nanchane manni into square shape, offer God as naivedya and serve as prasad.