Nachni Satva / Ragi Pudding
Nachni Satva is ragi pudding prepared in Goan style. Ragi extract is combined with coconut milk and jaggery and cooked till thickening. This is served mostly in the late morning or early evening. It can be prepared from ragi powder as well. Another preparation made from ragi powder, sugar and milk is also called satva (porridge form) very much suitable for kids.
Ragi is rich in iron and calcium, so its a healthy sweet for kids, patients and included as a postpartum food too.
Measurement: 1 Cup = 180 ml
Serves: 6
Ingredients:
- Ragi – 1 cup
- Coconut (scrapped) – 1 Cup
- Jaggery (grated) – 3/4 cup or as per your requirement
- Salt – 1/4 tsp
- Cashew nuts (chopped) – fistful
- Cashew nut halves – for garnishing
- Cardamom (powdered) – 1 to 2
- Pure ghee – 1 tsp for greasing
Procedure:
- Wash ragi till you get clean water.
- Soak it in sufficient water for 6 to 8 hrs.
- Drain it.
- Grind ragi with a cup of water on high speed for 45 seconds and strain it.
- Grind the residue with another cup of water and strain it. Discard the residue.
- Grind coconut with 1 to 1 1/4 cup of water and strain it. Discard the residue.
- Dissolve jaggery in coconut milk and combine it with ragi extract.
- Strain it once and pour it into a thick bottomed pan.
- Add salt.
- Check the taste and add jaggery as per your requirement.
- Grease the mould and keep it aside.
- Bring the mixture to boiling point on medium flame. For initial 2 min, stir occasionally. (use wire whisk to get a smooth texture). When it is about to come to boil, you need to stir it continuously.
- After 3 min it will start thickening.
- Add cashew nuts and cardamom powder, while stirring.
- It will be perfect in next 2 min. (you will get peaks)
- Pour it into the ready mould.
- With the help of back side of the spoon, make the surface even.
- Let it cool. Refrigerate it, if you want it chilled.
- Invert the mould on a plate.
- Garnish it with cashew nut halves.
- Cut into cubes and serve at room temperature or chilled.
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