Ragi (Finger Millet), Karela (Bittergourd) seeds, Amla (Gooseberry) seeds Paak

Name:  Veenaben Vinodchandra Butala

Address: D-11, Karnavati Apartment, Opposite Trupti Bakery, Jodhpur, Ahmedabad

Phone No:  9978760140, 8511401071


Ragi (Finger Millet)flour – 300 gms

Karela (Bittergourd) seeds – 20 gms

Amla (Gooseberry) seeds – 40 gms

Alsi (flax seeds) – 40 gms

Dessicated coconut – 40 gms

Almonds – 40 gms

Ganthoda (pipramool) powder – 2 tsp

Saunth (Dried ginger) powder – 2 tsp

Khus Khus (poppy seeds) – 1 tsp

Raisins – 10 to 15

Jaggery – 400 to 440gms

Almonds – 6 to 7

Almond slivers

Powdered sugar – 2 tsp

Elaichi (Cardamom) powder


Crush the Karela seeds, Amla seeds, Flax seeds, Khus Khus and Almonds in a mixture. Take ghee in a pan and roast the Ragi flour. After it gets roasted well add the crushed seeds, dried ginger powder, Ganthoda powder, raisins and mix well. Now in a separate pan take some ghee and add jaggery. After the jaggery is dissolved in the ghee, put off the gas stove. Now mix everything together and stir well. Now grease a plate with ghee. Lay the mixture on this plate and spread in all directions evenly. Garnish with powdered sugar, elaichi powder and almond slivers. After it cools down cut into pieces and serve.

Medicinal/Nutritional value:

Ragi contains proteins in good quantity which means it is high in amino acids. We get minerals like potassium and calcium too from Ragi.

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