Dodol Recipe with Ragi

Ingredients

Quantity:	Measure:	Ingredients:	Description:
1	Teacup	Ragi - Nathno	soaked in water overnight
6	Tablespoon	Coconut Oil	Or Ghee
2	Teacup	Coconut - Grated /Desiccated	If fresh flakes, do not soak
400	Grams	Jaggery	Grated. Use Goa jaggery
3	Teacup	Water	For grinding
2	Tablespoon	Flour, All Purpose	Maida
3	Tablespoon	Milk	for mixture
1	Pinch	Salt	for mixture
1	Teaspoon	Cardamom Powder	For flavoring
15	Nos.	Cashew Nuts	Crushed
15	Nos.	Almonds (Badam)	Blanched and cut, option

Method

Soak ragi in water overnight. [Alternatively you could use ragi flour. ]

If desiccated coconut is used, add 1 cup hot boiling water to it. Keep it aside for 15 to 20 mins. If you choose fresh grated coconut just use it directly.

Grind desiccated coconut / grated fresh coconut, soaked ragi, grated palm jaggery along with water until fine smooth paste is formed. Strain in a muslin cloth, and squeeze out the liquid, and grind the mixture again, and square the mixture again and discard the left over pulp.

Place a wide heavy bottomed sauce pan on low fire and add coconut oil or gheeh. Once it is hot, pour the strained ragi-coconut-palm jaggery mixture and keep stirring.

Keep stirring continuously to prevent the mixture from sticking to the pan. Once the mixture starts thickening add cardamom powder, cashew nuts and blanched almonds.

Take out a little of the mixture in a bowl. Combine it with milk and wheat flour and whisk it nicely with a pinch of salt. Add it to the cooking pan. Ensure the mixture is smooth and without any lumps.

Stir till the water evaporates and the mixture is thick and dense. Continue till the mixture will become half of its volume.

Allow to cool till you can touch it with a finger and do not feel the heat, and then spread it on a thali, greased with coconut oil or butter and cut into diamond or square shape.

This is close to the "Manee" that is made in Mangalore.