Dairy & Nut-Free Ragi Pudding (Finger Millet)

Ingredients

• 1/2 cup Ragi Flour (Finger Millet)
• 3 cups Dairy-Free Milk (Coconut or Oat)
• 1/4 cup Jaggery (or Maple Syrup)
• 1/4 tsp Cardamom Powder
• For garnish Coconut Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/2 cup of Ragi Flour with 1/2 cup of Dairy-Free Milk and whisk until a smooth, lump-free paste forms.
2. 2Pour the remaining 2 1/2 cups of Dairy-Free Milk into a large heavy-bottomed pot. Place the pot over medium-high heat and bring the milk to a rolling boil (100°C / 100°C).
3. 3Once the milk is boiling, slowly pour the ragi flour paste into the pot while continuously whisking to prevent any lumps from forming.
4. 4Add the 1/4 cup of Jaggery (or Maple Syrup) and the 1/4 tsp of Cardamom Powder to the pot. Continue to cook over medium-high heat, stirring constantly, for 5 to 8 minutes, until the mixture visibly thickens to a creamy, spoon-coating consistency.
5. 5Remove the pot from the heat and carefully pour the warm mixture into four serving bowls.
6. 6Garnish each serving with Coconut Flakes and serve immediately while warm.

Substitutions

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