Sweets recipes | Havyaka

Raagi Manni | Finger millet fudge

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Raagi Manni is a sweet treat made with raagi (finger millet) flour or ground raagi batter, milk, and jaggery. The base ingredients are cooked together, flavored with cardamom and set to eventually get this Manni. It may be cut into various shapes like square, diamond, etc. before serving. Its fudge like consistency is so soft and simply melts in your mouth.

Manni is simply a type of soft fudge, and can be made with many other ingredients to create a range of flavors. Apart from a sweet treat, Manni can also be enjoyed as anytime snack.

Either raagi flour or ground whole raagi batter is used to make Raagi Manni. Raagi flour is used in this recipe to make Manni. Milk can be either whole milk or boiled milk but should be at room temperature.

Prep time

10 mins

Cook time

20 mins

Cool off time

1 hour

Total time

1 hr 30 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Moderate

Servings

10 pieces

Ingredients

1/2 liter milk
2 tablespoons raagi (finger millet) flour
2 tablespoons jaggery or as required
2 cardamoms
1/8 teaspoon ghee (optional)

Cookware / Utensils

Thick pan
Spoon or spatula
Steel plate or tray
Mortar and pestle (optional)

Instructions

Preparation

Take 2 cardamoms, take out the seeds, and rinse them. Crush the seeds to powder and keep that handy.
Grease a steel plate or tray with ghee and keep it handy too. (Greasing is optional.)
Take a thick pan and add 1/2 liter milk to the pan.
Add 2 tablespoons jaggery to the milk and mix well.
Then add 2 tablespoons raagi flour.
Mix well with a spoon or spatula. There should be no lumps.

Cook Manni mixture

Now, heat the Manni mixture on high flame. Keep stirring the mixture. Once the mixture is hot reduce the flame to medium or low depending on the thickness of the pan.
The mixture will start to thicken. Keep stirring the mixture, so that the mixture does not stick to the bottom of the pan.
Then add cardamom powder. Mix well and continue to cook the mixture. Stir non-stop.
The mixture will reduce and thicken more. Continue to cook and keep stirring the mixture.
Continue to cook and stir until you see that the air bubbles are almost reduced.
Now switch off the heat at this consistency. This takes about 15 to 20 minutes depending on the type and thickness of the pan and the flame intensity.

Set Raagi Manni

Now pour the Manni dough or mixture to a greased plate or tray. Spread it evenly with a spoon or spatula keeping height of 1/4 to 1/2 inch as per your preference.
Cover the plate and keep aside. Let it cool completely and set. It takes at least 1 hour and may be more depending on the climate and the thickness of the Manni.
Once the raagi manni has cooled completely, then slice it to any shapes that you prefer.
Manni will be melt-in-mouth soft and delicate, so remove the slices carefully.
Serve the Raagi Manni with fresh ghee. You can also serve or eat Manni as-is without ghee.

Step by step guide

How to make Raagi Manni

Preparation

1. Take 2 cardamoms, take out the seeds, and rinse them. Crush the seeds to powder using mortar and pestle and keep that handy.

If you already have cardamom powder you can use the same.

2. Grease a steel plate or tray with ghee and keep it handy too. (Greasing is optional.)

3. Take a thick pan and add 1/2 liter milk to the pan.

4. Add 2 tablespoons jaggery or as required to the milk and mix well.

5. Then add 2 tablespoons raagi flour.

6. Mix well with a spoon or spatula. There should be no lumps.

Cook Manni mixture

7. Now, heat the Manni mixture on high flame. Keep stirring the mixture. Once the mixture is hot reduce the flame to medium or low depending on the thickness of the pan.

8. The mixture will start to thicken. Keep stirring the mixture, so that the mixture does not stick to the bottom of the pan.

9. Then add cardamom powder. Mix well and continue to cook the mixture. Stir non-stop.

10. The mixture will reduce and thicken more. Continue to cook and keep stirring the mixture.

11. Continue to cook and stir until you see that the air bubbles are almost reduced.

12. Now switch off the heat at this consistency. This takes about 15 to 20 minutes depending on the type and thickness of the pan and the flame intensity.

Set Raagi Manni

13. Now pour the Manni dough or mixture to a greased plate or tray. Spread it evenly with a spoon or spatula keeping height of 1/4 to 1/2 inch as per your preference.

14. Cover the plate and keep aside. Let it cool completely and set. It takes at least 1 hour and may be more depending on the climate and the thickness of the Manni.

15. Once the raagi manni has cooled completely, then slice it to any shapes that you prefer.

16. Manni will be melt-in-mouth soft and delicate, so remove the slices carefully.

17. Serve the Raagi Manni with fresh ghee. You can also serve or eat Manni as-is without ghee.

Notes

If the consistency of the Manni is not proper, you cannot remove it as slices. Instead you have to remove with a spoon and eat it like a thick paayasa or kheer or pudding.
Depending on the climate and room temperature Manni keeps well for about 12 to 24 hours at room temperature. Manni can also be refrigerated for 2 days.