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Raagi paluda

Raagi paluda

0 reviews
READY IN 1hr
PREP TIME 30mts
COOK TIME 30 mts
SERVINGS 4 plates

Paluda a traditional dish which is made either with raagi or wheat . A dish which i have been eating throughout my life but mostly in the holy month of Ramadan as elders used to say it has a very cooling effect on our bodies and is healthy too . Raagi as we all know has numerous health benefits  and jaggery which is used as a sweetener is rich is minerals , vitamins , calcium , zinc , phosphorus etc .. and coconut again is a health food also beneficial for skin . Now you know why our grandparents used to make this a compulsory dish throughout the month of fasting. Well without this dish iftaar  party seems incomplete in our houses . My mother is an expert in making both types of paluda,as iam now settled in UAE miss it very badly .

I have been very lucky as every Ramadan i dont have to put much efforts to make this traditional dish as one of my  relative cum close friend Afshan Sheriff is  one person whom our whole family in UAE relies upon for traditional dishes let it be hand made idiyappams to masala rotis, halwa puri  and many other such dishes . In all our family get togethers she is given the hard core job to fulfil our urge to eat the traditional grandmother recipes . Thanks to her again to keep these traditions alive .

Todays recipe is completely from her. I am just compiling it .If you want to make a smaller portion you can reduce the quantities to half . I have tried to help you with step by step pictures and photos . I hope it will be beneficial. 

Ingredients

  • 1 cup raagi
  • 1 fresh coconut
  • 500 gms jaggery or less as per your taste
  • 1tsp salt
  • 4 tbsp butter
  • Chopped almonds half a cup or handfull
  • 10 green cardamoms

Directions

  • 1Grind raagi ', coconut , cardamom together in batches with enough of water so that it can easily be grounded to a fine paste see to it that the level of water is just a inch above your ingredients not too much. You might have to repeat this procedure 3 to 4 times.
  • 2Put this mixture in strainer and collect the milk with the help of your hands squeeze out all the milk and save the husk for later use . Once you finish grinding all your raagi and coconut. Do the same procedure with the collected husk by grinding it with fresh water till all the milk is collected and no more milk comes out of it.
  • 3Meanwhile melt jaggery with 1/4 cup water .pls note if you dont like your paluda to be medium sweet pls reduce the jaggery.
  • 4Collect all this milk in a thick bottomed pan and start the cooking procedure you need to keep stirring as it will quickly start to become thick or you will end up having lumps..
  • 5Add the melted jaggery
  • 6When its getting thicker add butter
  • 7When its almost done you can see bubbles popping out. This stage is very important as this will ensure your paluda can be easily cut in cubes otherwise it will end up as a pudding this requires a lot of patience.
  • 8Your dish is done when you get nice peaks formed when you lift up your ladle add your chopped almonds
  • 9Grease your serving dish with ghee so that you can easily pull out your paluda cubes once set . Avoid pouring too much in one dish let it be only 1inch or little more thick .
  • 10Garnish with almonds. Let it cool completely. Once done cut into cubes or diamonds. Enjoy .

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