Nachni che Satv Recipe
Goan Nachni che Satv, a dessert, rich in iron, calcium and fibre, made using ragi or finger millet, jaggery and coconut milk.
Servings: 1 tray
Calories:
Equipment
- 1 Container tall
- 1 Spatula
- 1 Plates
- 1 Knife
Ingredients
- 1 cup finger millet flour also called Nachni flour
- 200 ml Coconut milk 1 tetra pack
- 2 litre Water
- 1 cup Jaggery adjust as per taste
- pinch Salt Optional but recommended
- 10 Cashew Nuts
- 1 teaspoon Ghee
Instructions
- So add the ragi flour to a tall container. Add 2 cups of water so that the water level is about an inch above the flour. Stir and set aside. (1 cup finger millet flour +2 litre Water)
- Stand the container untouched for say 60 minutes. The flour settles, and the husk is floating on top. Decant the water.Repeat this another 2 times. You will find that the flour is clearer.
- Grease a 6-inch tray with ghee and set aside. (1 tsp Ghee)
- In a thick-bottomed wok, cook the ragi flour, coconut milk, jaggery, salt, and cashew nuts on low flame. (200 ml Coconut milk+1 cup Jaggery+pinch Salt+10 Cashew Nuts)
- Keep stirring the wok continuously so the mixture does not become lumpy or stick to the bottom until it thickens.
- Transfer to the greased tray, level the top of the pudding. Cool.
- Cut into slices and serve.
Video
Notes
- Please feel free to increase/reduce the amount of coconut milk used; you will get a thinner/thicker milk, and the contents will be less/richer.
- You can also make the satv by soaking and grinding the nachni.