Ingredients
Ragi Flour - 1 cup
Water - 1 cup
Powdered Jaggery - 1/2 cup
Coconut oil - 1 tbsp
Ghee - for greasing your palms while making balls
Method:
- Heat a pan and dry roast the ragi flour until the raw smell goes. May take 3-5 mins. Once roasted set aside.
- In a pressure cooker, add water, jaggery and coconut oil. Cook in high for 1 whistle. Manually release pressure immediately.
- Add the dry roasted ragi flour and mix well until no dry flour is seen.
- Close the cooker lid with the whistle. Let it sit for 20-30 mins. By this time the ragi would have been fully cooked
- 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 |
Note
- 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.