{Recipe} Mandua (Ragi or Finger Millet) Hot Chocolate

Finger Millet or Ragi is seeing a revival as a sought after Super Food today thanks to all of its health benefits but Mandua as it is called here in Uttarakhand has been a valued ingredient in traditional diets across India through millennia. Packs a powerful punch in its tiny grains including the highest amounts of calcium and potassium compared to other cereals and millets. In fact it is also said that the protein of Ragi is as complete as milk protein. Its is a delicious way to my kids (and yours) to consume more local ingredients. If you are a cook, I am sure you have made a Bechemel or white sauce using flour or corn flour. The alchemy of the maida in Bechemel, white sauce or even a sweet custard is addictive - that creamy, savoury thickness augments dishes so beautifully, that its hard to beat. 

This was part of a series of recipes I created to use traditional ingredients in contemporary ways for my #PledgeToEatIndian recipe series. I originally created this recipe for Bakri Chhap the Uttarakhand brand of products from Green People India an organization that works to support livelihoods in Uttarakhand. But through this past winter I have used the Mandua from Tons Valley shop for it as well. And I wanted to share it here with all of you because it would be a crime if I didn't!

It has been my experience that if one goes beyond maida and corn flour, many millets flours can bring beautiful texture to and some extremely interesting flavours complexity to dishes that traditionally use maida. Case in point this hot/cold chocolate. You could use maida also but the Ragi not only boosts the cacao/chocolate flavours, it also adds a beautiful nutty, earthy flavour overall. It is a winter dish because the ghee and Ragi make it so, but chill and serve as a cold option in the summer.  If you dislike milk, use only water, it will still work or you can also make it with nut milk. Leave it to cook longer so it is thicker and chill to make a moreish custard over cake or fruit or set in bowls for a lovely pudding topped with some berries or poached stone fruit /pears! 

Mandua (Ragi or Finger Millet) Hot Chocolate 

Yield: Serves 2 | Time: 15 minutes

Ingredients                       

1 tsp Ghee

1 tbsp Mandua (Ragi) OR any millet/mixed millet flour

1 cup Hot Milk

1 tbsp Unsweetened cocoa powder

1/4 cup Water

1 tbsp Sugar/jaggery/jaggery powder

¼ tsp Cinnamon or other spice powder (of your choice)

Method

In a pot, heat the ghee and add the Mandua or other millet flour. Roast on low to medium heat, stirring constantly, until flour is cooked and gets a toasty aroma. The ghee will also start to separate from the flour and form a shiny glaze on the surface and around the sides (about 5-7 minutes).

Add the hot milk and bring to a boil, whisking with a whisk or fork. As soon as it reaches a boil, bring to a low simmer (or else it will get too thick).

Add the sugar/jaggery, cinnamon powder and cocoa powder and whisk to incorporate well and ensure no lumps form. Once well incorporated, thin out the drink with 1/4 cup of water, and simmer for another 2 minutes. Strain to remove small lumps of Mandua / millet before serving if necessary. Serve hot or cold.