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Ragi Chocolate Pudding
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Ragi Chocolate Pudding

Ragi (finger millet)ModernPan-IndiaSweetGrain + flourVegetarianContains dairyContains nuts

Prep 5 min · Cook 10 min · Servings not given in the source

Make

Ingredients

  • ragi (finger millet) rava — 1/4 cup
  • ragi (finger millet) flour — 1/4 cup
  • water — 3/4 cup
  • salt (a pinch)
  • milk, boiled — 1/4 cup
  • dark chocolate, chopped — 1/4 cup
  • dry nuts, chopped — 1 tsp

Method

  1. Bring the water to the boil in a saucepan with the pinch of salt. Stir in the ragi rava, then add the milk.
  2. Let it cook for 2 minutes.
  3. Add the ragi flour and stir hard, without stopping, for 2 minutes so that no lumps form.
  4. Stir in the chopped dark chocolate until it has melted into the mixture.
  5. Leave the pudding to cool completely, stirring now and then so that no skin forms on top.
  6. Serve it hot or cold, sprinkled with the chopped nuts.

Tips

  • General practice: keep the heat low once the flour goes in; the mixture thickens fast and can scorch.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 80 (printed p. 78), written in our own words.