This pudding is packed with nutrients that support healthy blood production and circulation. Featuring beetroot, ragi, dry fruits, and nuts, it combines wholesome ingredients to create a delicious and nourishing dessert. The recipe is perfect for boosting iron levels and promoting cardiovascular health, making it both tasty and beneficial for your body.
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Steam or boil the chopped beetroot until very tender (about 10-15 minutes).
Once cooked, drain any excess water and blend it into a smooth puree using a little milk if needed to aid blending. Set aside.
In a heavy-bottomed pan or kadai, heat the ghee or coconut oil (if using) over medium-low heat.
Add the ragi flour and dry roast it for 3-5 minutes, stirring continuously, until it releases a nutty aroma and turns slightly darker. This helps remove the raw taste. If not using fat, simply dry roast the ragi.
Gradually add 1 cup of milk to the roasted ragi flour, whisking continuously to avoid lumps.
Once smooth, add the remaining 2 cups of milk and bring the mixture to a gentle simmer over medium heat, stirring frequently.
Cook for 8-10 minutes, or until the ragi is cooked through and the mixture thickens to a porridge-like consistency.
Stir in the beetroot puree into the ragi mixture. Mix well until the pudding gets a uniform color.
Add the jaggery powder or maple syrup, cardamom powder, and nutmeg (if using). Continue to stir until the sweetener is fully dissolved.
Stir in most of the chopped dry fruits and nuts, reserving a small amount for garnish.
Cook for another 2-3 minutes, allowing the flavors to meld. If the pudding becomes too thick, you can add a little more milk to reach your desired consistency.
Remove from heat.
Serve warm or chilled, garnished with the reserved dry fruits, nuts, and saffron strands (if using).
Roasting the ragi flour enhances its flavor and removes any raw taste, so it's highly recommended.
Adjust the sweetness to your preference by adding more or less jaggery powder or maple syrup.
For a creamier texture, use full-fat milk or a rich plant-based milk like almond or coconut milk.
Adding saffron not only enhances the flavor but also provides additional health benefits.
Serve the pudding chilled for a refreshing dessert or warm for a comforting treat.
Can I use a different flour instead of ragi?
Ragi is recommended for its nutritional benefits, but you can substitute it with other flours like whole wheat or oat flour. However, the texture and flavor may vary.
Can I make this pudding vegan?
Yes, you can use plant-based milk like almond or soy milk and coconut oil instead of ghee to make the pudding vegan.
How can I store the pudding?
Store the pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving if desired.
Can I skip the beetroot puree?
Beetroot is a key ingredient for its health benefits and color, but you can skip it if you prefer. The pudding will still be delicious but less nutrient-dense.
What can I use instead of jaggery powder?
You can use maple syrup, honey, or coconut sugar as alternatives to jaggery powder.
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