Prep Time: 15 mins
Cook Time: 25 mins
Serves: 6 brownies
Difficulty: Easy
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🧂 Ingredients
100 g ragi flour (nachni flour)
50 g jaggery (grated or powdered)
2 tbsp ghee
100 ml milk (or almond milk for vegan option)
1 tbsp cocoa powder
1 tbsp chopped nuts (almonds, cashews)
Pinch of salt
Optional: few drops of vanilla extract or cardamom powder
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🍳 Method
1. Roast the Ragi:
In a heavy-bottomed pan, heat 2 tbsp ghee on low flame.
Add ragi flour and roast it for 4–5 minutes till it releases a nutty aroma and turns slightly darker. Keep stirring continuously to avoid burning.
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2. Prepare the Sweet Base:
In a separate pan, warm milk and jaggery until the jaggery melts completely.
Do not boil — just let it dissolve. Strain if needed.
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3. Mix and Cook:
Slowly pour the jaggery–milk mixture into the roasted ragi.
Stir constantly to avoid lumps and cook until it thickens like halwa.
Add a pinch of salt and 1 tbsp cocoa powder. Mix well.
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4. Set the Brownie Layer:
Grease a small baking tray with ghee or line with parchment paper.
Pour the hot ragi halwa mixture into the tray and level the surface.
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5. Add Toppings:
Sprinkle chopped nuts on top and drizzle a little melted chocolate or cocoa paste if desired.
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6. Bake or Chill:
Option 1 (Bake): Bake at 180°C for 10–12 mins for a firm brownie-like texture.
Option 2 (No Bake): Chill in the fridge for 1 hour until set, then cut into brownie squares.
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