Ragi Kozhukattai

Prep Work

1. Melt jaggery

   Heat water in a pan, add jaggery, and stir until fully dissolved.

   

2. Roast ragi flour

   In a wide pan, dry roast ragi flour on low flame for 5 minutes until fragrant.

3. Grind poha

   Coarsely grind poha in a blender or food processor.

4. Grind peanuts

   Coarsely grind roasted peanuts until they reach a slightly crumbly texture.
   

Method

1. Melt the jaggery

   Heat water in a pan, add jaggery, and stir until fully dissolved. Strain to remove impurities.

2. Roast ragi flour

   In a wide pan, dry roast ragi flour on low flame for a few minutes until fragrant.

3. Add poha

   Add coarsely ground poha to the roasted ragi flour. Stir and roast well.
   

4. Add coconut

   Mix grated coconut into the pan and continue roasting.

5. Add peanuts

   Add coarsely ground roasted peanuts and combine everything well.

6. Mix in jaggery syrup

   Strain the melted jaggery into the mixture and mix well until combined.
   

7. Add ghee & cardamom

   Stir in ghee and cardamom powder, mixing everything until well incorporated.

8. Shape the dumplings

   Take portions of the mixture, press, and shape into small dumplings.
   

9. Arrange & steam

   Place dumplings on a greased plate and steam for 15 minutes on medium-low flame.

10. Serve & enjoy

    Once cooked, serve warm as a healthy and delicious snack.