Nachniyaache Satva Recipe

Cooking Directions

• STEP 1.In a pan, roast the finger millet flour on low heat until it turns aromatic and slightly golden.
• STEP 2.In a separate pan, heat water and jaggery, and bring it to a boil.
• STEP 3.Slowly add the roasted finger millet flour to the boiling water, stirring continuously to avoid lumps.
• STEP 4.Cook the mixture on low heat until it thickens and starts to leave the sides of the pan.
• STEP 5.Add cardamom powder and mix well.
• STEP 6.Remove from heat and let it cool slightly.
• STEP 7.Serve warm or chilled with a drizzle of ghee on top.

Cooking Tips

• Roasting the finger millet flour enhances its flavor and removes any raw taste.
• Stirring continuously while adding the flour to the boiling water helps in preventing lumps.
• You can adjust the sweetness of the satva by adding more or less jaggery according to your taste.

Storage and Serving

• Nachniyaache Satva can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To serve, you can garnish it with chopped nuts or grated coconut for added texture and flavor.
• Enjoy it as a healthy breakfast or snack option.