Thursday, November 9, 2017

Sweet Ragi Kali - Kezhvaragu Kali - Keppai Kali - Ragi Urundai - Ragi Mudde - Ragi Sankati Using a Pressure Cooker

I always prefer including millets in my routine. Generally, Ragi Kali is consumed for breakfast as it highly nutritious. Learnt this sweet version of Ragi Kali from the OPOS group. As it is a sweet version I made it as an evening snack for my family. It doesn't take much of your effort as you mix in the flour with hot jaggery syrup and allow to sit for a while and then make the balls; no vigorous mixing as we do in the traditional way. They turned out super soft and so delicious.  If you have a picky eater, you can name it a chocolate ball or jamuns. Even you can just flatten it a bit, place a layer of cheese or peanut butter and give it as a cheese or cream biscuit; kids will never say a no to it. So, here is the recipe I followed. Below mentioned quantity yields 20 balls.


Ragi Flour - 1 cup
Water - 1 cup
Powdered Jaggery - 1/2 cup
Coconut oil - 1 tbsp
Ghee - for greasing your palms while making balls


  1. Heat a pan and dry roast the ragi flour until the raw smell goes. May take 3-5 mins. Once roasted set aside.
  2. In a pressure cooker, add water, jaggery and coconut oil. Cook in high for 1 whistle. Manually release pressure immediately.
  3. Add the dry roasted ragi flour and mix well until no dry flour is seen.
  4. Close the cooker lid with the whistle. Let it sit for 20-30 mins. By this time the ragi would have been fully cooked
  5. Now make them into gooseberry sized balls, use ghee for a smooth and shiny texture. Place them in an idly tray and steam for 3-5 mins as we do for kozhukattai. Alternately, you can also keep them in a vessel and put the vessel in the pressure cooker and pressure cook for 5 mins. Sweet Ragi Kali is all ready to be gobbled. 
Before Steaming

After Steaming

  • For roasting the flour, don't go by time. Believe in your nose. 
  • After you steam or pressure cook the balls, when you touch them it should not be sticky, but soft and spongy. That's how you know your balls are perfectly cooked.
  • If yours turn out to be chewy or hard, it means you had overcooked them.

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