Tizann – Goan Finger Millet Porridge is prepared with the milk of coconut and ragi (nacchni / finger millet). Food prepared with the finger millet is considered a super food and is considered good for kids and new mothers. This recipe shows how the Tizann was traditionally prepared. Nowadays, we also get ready powders with which you can prepare it in a jiffy but still nothing can beat the taste and flavor of the one prepared using the traditional method. (For an easier Tizann, in a Jiffy, click here) (See Ragi Dodol Recipe also, here)
Serves: 6 to 8 Persons
Prep. Time: 30 Mins + Soaking
Cooking Time: 18 Mins
[ Standard Measure : 1 cup = 250 ml ]
- Coconut (freshly grated) – 200 gms
- Ragi [Finger Millet / nacchni] – 80 to 100 gms
- Palm Jaggery – 100 gms
- Sugar – 1 tbsp. (optional)
- Cardamom Powder – ½ tsp.
- Salt – a pinch
Step 1: Soak the ragi for 8 to 10 hours or overnight in sufficient water.
Step 2: Later, drain and add the ragi and coconut to a grinder and grind it to a fine paste using 2 cups of water.
Step 3: Strain the mixture using a fine sieve or a muslin cloth and keep aside. Repeat Step. 2 with the leftover coconut meat and 2 cups more of water and strain the mixture again.
Step 4: Add the grated jaggery to the strained mixture and mix well till the jaggery dissolves. Strain again, using a fine sieve or muslin cloth or coffee strainer (this is important and the liquid has to be strained well to make a smooth tizann).
Step 5: Place the strained mixture in a heavy bottomed pan on medium heat. Add salt, cardamom powder and sugar and cook stirring continuously till the mixture thickens. The tizann is ready. (To check if the tizann is cooked coat the backside of a ladle and draw a line with your finger – see pic).