Tampa ( ତମ୍ପା )

Ragi is known for its mind-blowing benefits, the millet is great for your family’s health. When made in the usual, boring way, it is difficult for you to persuade your family into eating it. So you can make one of these wonderful and tasty dish from ragi which will have your family drooling over it and without any discussion they finished their plate.

Try this Odisha's authentic recipe Tampa.

For full recipe in Odia language...click this link

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Ingredients....

4 tbsp Ragi powder

2 tbsp Rice powder

½ Cup Grated Coconut

1 cup Jaggery

Pinch of Salt

1 tsp Cardamom powder

1 Cup Desi Ghee

Preparation...

Heat and boil the water along with jaggery, cardamom powder, and salt. When it comes to boiling point, keep on a low flame, add rice powder, ragi powder and then grated coconut; mix well and keep covered. When it starts to thicken, remove from gas, add ghee and stir well, till smooth and glossy texture.

The ragi and rice powder are never fried in ghee in the traditional technique. Simply add on afterwards to

prevent sticking.

Chenna is totally optional. Serve as it is or serve like barfi. Grease a plate with ghee, pour this mixture on this plate, garnish with dry fruits.

Let it sit for few minutes and cut them as your choice of shapes.

You can store your barfi in an airtight container and refrigerate for up to 10 days. If you want to skip on the refrigeration, make sure that you are generous on the ghee as it will allow your barfi to stay good at normal temperature for up to 3 to 4 days.

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A PINCH OF HING

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