Our first trip to Goa as a married couple was made when my son Alex had just turned a year old. I was a little nervous to take this young Canadian home to Goa not knowing what foods to feed him and if his immunity and digestive system were up to par. Armed with name brand infant cereals we made our way home.
It did not take long for my husband's parents to start introducing Alex to local produce and foods. Early every morning Alex would be holding a poiee after the baker (Poder) arrived and would silently suck on the bread while my father-in-law prepared breakfast.
The foreign stock was soon finished and I woke up one morning to see Alex enjoying teaspoonfuls of a red porridge I had never seen before. My father-in-law called it Tizann. The English name being millet. I had not used this grain before in my kitchen and had never seen my mother cook with it either in her Canadian kitchen.
Tizann is also known as Ragi or Nachni in India. There are many kinds of millet and this particular variety is called finger millet. If you are looking for it in a grocery store you can find it in the grain section under the name of Millet. Millet is a beautiful grain that looks like red mustard seeds. You can buy it whole or in a ground flour state.
Millet is a nutritious staple and is also high in iron. For young female vegans and vegetarians it is important to maintain good iron levels so Millet is a good substitute in meals.
When cooked millet resembles chocolate pudding. Finger Millet originates in Ethiopia and the Uganda highlands. It is grown extensively in India and Africa and is a staple food in many of these regions. Tizann is used in many recipes in India from breakfast as a porridge, to desserts including puddings, halwa and ladoos. Millet flour can be used as a replacement for other common flours in cookies, chapathis, dosas, bhajias/pakoras etc.
Ingredients
1 cup red millet/tizann/ragi/nachni flour lightly roasted, but not burnt
2 cups water
2 cups coconut milk (or any milk substitute)
1/2 to 1 cup cashew pieces
1/2 cup to 1 cup jaggery (depending on how sweet you want it)
1/2 teaspoon ground cardamon
Method
If using whole millet grind it till it resembles flour, finely ground. Use a coffee grinder or a blender.
Take the flour and put it in batches in a non stick fry pan over medium heat, stirring constantly till it starts to toast lightly emitting a pleasant smell. Remove immediately and continue with all the flour.
Put the water in a rice cooker or a pan.
Add the flour while whisking the mixture so as to eliminate any lumps.
Add all the remaining ingredients except the cardamon spice
Close the rice cooker and turn it on.
Open occasionally and stir well. The tizanne will be creamy and soft when done. For a more thicker option, let it sit in the heating stage longer, also stirring occasionally till desired consistency is reached. Taste and add more sugar if needed.
Now add the cardamon and stir. Serve warm or chilled.
Note: If using the stove method bring to a boil on medium heat while constantly stirring so as not to get lumps. Remove from heat when smooth and creamy and desired consistency is reached. Add cardamon and stir well.
Approximate nutritional value based on 10 servings (half cup each), using 16 tablespoons jaggery and half cup of nuts
10 Servings
Amount Per Serving
- Calories 161.7
- Total Fat 8.4 g
- Saturated Fat 5.4 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 1.9 g
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.8 g
- Sugars 0.3 g
- Protein 3.0 g
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