- 1 regular tea cup Nachani/Ragi/Finger Millet/African Millet
- 1 fresh Coconut (scraped)
- 2 nos. Goa Pyramid Jaggery (Palm Jaggery) or to taste
- A pinch of Salt
- Water as required
Pick, winnow, wash & soak nachni grains in sufficient water for about 4 hours.
Strain out the water completely. Grind together nachni & scraped coconut with sufficient water in a masala grinder, to a fine paste.
Extract the milk from the ground paste with the help of a fine meshed sieve or using a muslin cloth in a sufficiently large & deep pan/handi/dekchi.
To extract milk completely use some water to mix with the thick contents & strain. You may do this twice after the first extract.
Break the jaggery into pieces or grate it & mix with the nachni-coconut milk extract. Make sure you dissolve the jaggery completely.
Place the pan on med. heat & stir with a pinch of salt.
Keep stirring continuously till the mixture thickens & starts coating the back of the spoon.
Reduce to low heat if the mixture starts thickening too quickly.
Keep stirring continuously or the mixture will start sticking to the bottom of the pan & may burn.
Take the pan of the heat & pour in moulds/bowls or saucers immediately.
You may enjoy it hot as a porridge or chill it in the fridge after it cools down & enjoy as a pudding.