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Ragi Blamanch



Soak rain in water for two hours. Grind to a thin batter with water. Strain through a thin cloth, squeezing well to get all the ragi extract. Leave undisturbed till clear water comes to top and a thick ragi extract settles at the bottom. Carefully pour out the clear water on top. Mix ragi extract with milk and sugar. Pour in a thick bottomed pan and cook, stirring till thick. Add essence and walnuts and pour into a greased pudding mould. Cool and keep in the fridge to set. Unmould before serving.
Serves 6-8
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