Ragi Manni (Finger Millet Sweet)

Steps

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1. 1
   Soak the ragi flour in water overnight or for at least 8 hours to soften it properly.
   ▶ ≈0:38
2. 2
   Drain the soaked ragi and transfer to a blender. Grind with water in stages to create a fine ragi paste, repeating about 3 times with a total of approximately 4 cups of water.
   ▶ ≈0:45
3. 3
   Pour the ragi paste into a clay pot or heavy-bottomed pan and heat over medium fire while stirring continuously.
   ▶ ≈2:40
4. 4
   Add 1 cup of grated coconut and approximately 1 cup of water to the ragi paste, stirring well to combine.
   ▶ ≈2:57
5. 5
   Continue heating and stirring until the mixture begins to thicken. Dissolve jaggery in warm water and add the jaggery syrup to the ragi mixture.
   ▶ ≈3:41
6. 6
   Keep heating and stirring until the mixture reaches a thick, paste-like consistency with clear lines visible in the pot when stirred.
   ▶ ≈4:29
7. 7
   Add ghee gradually in portions of about 2 tablespoons at a time, stirring well after each addition. Do not add all ghee at once.
   ▶ ≈4:56
8. 8
   In a separate pan, fry a handful of cashews in 3 tablespoons of ghee until golden and crispy.
   ▶ ≈5:36
9. 9
   Add the fried cashews to the ragi mixture along with cardamom powder and salt, stirring well to combine.
   ▶ ≈5:42
10. 10
    Pour the mixture into a greased shallow pan and allow to cool to room temperature until set, then cut into pieces to serve.
    ▶ ≈7:15