Chennai: With focus shifting on home-made delicacies during the Covid-19 induced lockdown, people are trying out different dishes in their kitchens.
In a bid to help them, chef Uchit Vohra of ITC Gardenia, Bengaluru has come up with a string of recipes and one among them is the making of ragi and coconut slice.
He says, “Toast the grated coconut on a pan for one minute and leave it aside. In a heavy bottom pan, add jaggery, coconut milk, ragi flour and salt. Start cooking over low heat for two minutes. Then incorporate crushed cashew nut, almond powder and cardamom powder. Further cook the mixture for 4- 5 minutes until it becomes thick.”
He adds: “Grease the pan with ghee and sprinkle with toasted coconut. Transfer the mixture to a greased pan and allow it to set for 30 minutes at room temperature. Cut into desired shape and serve.”