Pinagr or Pinaac is a traditional Goan sweet rice flour balls with coconut and jaggery. Its a popular tea time snack for the Goan people. Traditionally, pinagr is made with roasted rice flour, Goan palm jaggery, coconut and a dash of cardamom. Replacing rice with millets was simple and the outcome was too good. Try this traditional recipe with a millet twist.
Ingredients:
- 1 Cup Kodo Millet
- 1 Cup Kodo Millet
- 1 Cup Kodo Millet
- 1 Cup Grated Coconut
- 1 Cup Palm Jaggery
- 1/2 Cup Jaggery Powder
- 1/2 Cup Jaggery Powder
- 1/2 Cup Jaggery Powder
- 1/4 Cup Water
- 1/2 Tsp Cardamom Powder
Directions:
- First wash the millet twice and dry it on a towel for an hour. Dry roast the millet on low heat till they give out nice nutty aroma. Some grains may pop up. Cool it for 30 minutes. Grind the cooled millet to a fine powder. Sieve and remove the big particles.
- Heat a pan, add both the jaggery and water and melt. Strain the impurities and heat it again. Add the grated coconut and cook on low heat till all the moisture is absorbed and the mixture becomes sticky and dry. Turn off heat. Add cardamom powder.
- Transfer the jaggery coconut mixture to a wide bowl. Add millet flour in batches. Mix thoroughly so that no dry flour remains.
- Take a handful of mixture and shape into small cylinders. Set aside to dry and harden. Store it in an air tight container. Serve it with tea.
Note:
- Other millets like Little, Barnyard, Proso and Foxtail can be used for this recipe.
- Make sure the coconut is evenly grated. You may run it in the mixie to get evenness.
- Instead of palm jaggery normal jaggery can be used fully.