My baby is introduced to brown rice ragi mudda in her 10th month. She loves the dish...:) I always try to feed my baby more nutritious food. So, I substitite brown rice in the place of white rice in which ever dishes possible. I believe in soaking the rice for atleast 8 hours before cooking because it helps our bodies to absorb the nutrients more. If you wanna prepare ragi mudda for tommorows breakfast or lunch, you need to soak the rice tonight.Here goes the recipe..
Brown Rice 3/4 cup
Water 5 cups
Ragi Flour 1 cup
1. Fry the rice for 2 minutes. Let it cool down then grind it into a coarse powder(like ravva). Soak the powder in 2 cups of water for overnight.
2. Bring the remaining water to boil in a thick bottomed vessel, then add the soaked rice powder along with the water in which it is soaked in. Stir continously on a medium heat to avoid lumps. Once it starts boiling reduce the heat to low. Cook until the rice is soft.
3. Then add the ragi flour and just leave it on top of the cooked rice without mixing it for 5 minutes. This step helps to avoid ragi flour lumps in your ragi mudda.
4. Now add salt and stir the whole mixture with a wooden stick until well combined.
5. Serve hot with ghee on top of it.
You can find my recipe for ragi mudda with white rice here
This is the most addictive kind of sweet for me. I just cant stop with one piece. My mom is a mysore pak and 7 cups sweet expert. I used to ask her to make these for me all the time. Even my childhood friends remembers my mom by her 7 cups sweet..:)
Gram flour( Besan) 1 cup
Melted Unsalted butter or Ghee 1 cup
Shredded Coconut 1 cup
Milk 1 cup
Sugar 3 cups
1. Take a wide pan and roast gram flour on a low flame for a few minutes.
2. Add all the remaining ingredients to the pan and mix well on a medium flame. Stir continously until the mixture becomes thick. When the mixture starts to leave the sides of the pan, reduce the flame and continue stirring for a few more minutes. Be careful not to burn the mixture.
3. Apply ghee on a plate and transfer the mixture to the plate. Let it rest for 3 to 4 minutes, then cut it into squares or diamonds by using a knife. When they are completly cooled down, store in a air tight container.