Ragi, also known as finger millet, is a small, finger-shaped grain that is native to Africa and Asia. It is a highly nutritious grain that is high in protein, fiber, calcium, and iron. Ragi is also a good source of antioxidants.
Ragi has been used for centuries in traditional medicine to treat a variety of health conditions, including anemia, diarrhea, and constipation. It is also believed to help improve digestion, boost the immune system, and regulate blood sugar levels.
In recent years, ragi has gained popularity as a health food due to its high nutritional value. It is now used in a variety of products, including breakfast cereals, snacks, and baked goods.
Here are some of the health benefits of ragi:
- High in protein: Ragi is a good source of protein, which is essential for building and repairing tissues.
- High in fiber: Ragi is a good source of fiber, which can help improve digestion and prevent constipation.
- High in calcium: Ragi is a good source of calcium, which is essential for strong bones and teeth.
- High in iron: Ragi is a good source of iron, which is essential for carrying oxygen in the blood.
- Antioxidants: Ragi is a good source of antioxidants, which can help protect the body from damage caused by free radicals.
Ragi is a versatile grain that can be used in a variety of dishes. It can be cooked as a porridge, made into flour for pancakes, breads, and other baked goods, or used in soups and stews.
If you are looking for a healthy and nutritious grain to add to your diet, ragi is a great option. It is a good source of protein, fiber, calcium, iron, and antioxidants. Ragi can be used in a variety of dishes, so there is sure to be a way to incorporate it into your diet.
Ragi halwa is a delicious and healthy dessert made with ragi flour, jaggery, ghee, and nuts. It is a good source of fiber and protein, and it is also low in fat and calories.
- 1 cup ragi flour
- 1/2 cup ghee
- 1 cup jaggery, grated
- 1/2 cup milk
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon cardamom powder
- Heat the ghee in a heavy bottomed pan over medium heat.
- Add the ragi flour and roast it on low heat for 5-7 minutes, stirring constantly, until the flour turns light brown in color and has a nutty aroma.
- Add the jaggery and mix well.
- Add the milk and cook on medium heat, stirring constantly, until the halwa thickens and comes together.
- Add the nuts and cardamom powder and mix well.
- Serve hot or cold.
- For a richer flavor, use whole milk instead of skimmed milk.
- If you don’t have ragi flour, you can use 1 cup of ragi flakes instead.
- To make a vegan version, use vegan ghee and vegan milk.
- You can also add other ingredients to the halwa, such as raisins, chopped dates, or chopped mango.
Executive Pastry Chef Sameer Mohammed has worked with the Taj hotels, the Hyatt hotels, and several restaurants overseas. He has done various courses in different subjects like hotel management, kitchen engineering & menu development from the American Hotel Lodging& Educational Institute, USA, HTMI in Switzerland, the RIG Institute of Hotel Management in India. Currently, he is the Executive Pastry Chef with Vanguard Company/Modern Dish Company. In his present role, he manages seven restaurants and is planning to launch three new ones.