- In a blender jar grind whole ragi into a fine powder.
- Later add in the grated coconut and grind again, once the coconut also breaks down start adding water.
- Add half the water in first. Blend again.
- Then add the rest of the water and blend for the final time.
- Strain this mixture once done.
- Transfer this mixture to a pan and let it boil.
- Add in cardamom powder and jaggery.
- Keep stirring and boil until it thickens and starts leaving the sides of the pan.
- At this stage add in the ghee.
- Cook for a minute and transfer this to a ghee greased plate or bowl.
- Add ½ cup water and mix well.
- You can set them in small glasses also.
- Let this set and cool down for about 1 ½ - 2 hours.
- Once done cut into desired shapes or just have as is with a spoon.
- Garnish with chopped Pistachios.