Ingredients: 1 cup ragi, 1/2 cup coconut gratings, 1 ball jaggery (according to your taste), 1 tsp cardamom powder, 2 tbsps ghee. 4 – 5 almonds (optional) finely chopped.
Method: Soak ragi in water for 2 hours. Grind with coconut gratings finely. Strain the ground ragi to a strainer and collect the extract in a digchi. Repeat the process 2 or 3 times, adding water. Add crushed jaggery to the extract and cook on medium flame, stirring constantly till it thickens. Cook for another 5 minutes in low flame. Then add cardamom powder. Add 1tbsps of ghee, and stirring constantly till the sample fails to stick to fingers when touched. Then transfer to a thali smeared with ghee. When cool, cut duddali in to pieces. Garnish with chopped almonds.