FINGER MILLET Sri Lankan 100% Best Quality Nutrition Flour 400gm – A Grade Flour
Specifications
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Country/Region Of Manufacture | Sri Lanka |
| Product | Flour |
| Style | powder |
| Food Specifications | Caffeine Free |
| Number Of Servings | depends |
| Serving Size | varies |
| Type | Kurakkan Flour |
| Product Name | Kurakkan Flour |
| Number In Pack | powder |
| Expiration Date | 06 Months |
| MPN | does not apply |
| Calories Per Serving | Less Than 50 |
| Food Aisle | Pantry |
| Item Weight | 400g |
| Brand | Unbranded |
Welcome to Lilly Store… FINGER MILLET Sri Lankan 100% Best Quality Nutrition Flour 400gm - A Grade Flour · PRODUCT SPECIFICATION Plentiful in protein, vitamins and minerals, the low-carbohydrate content of Kurakkan (finger millet) is a great option for those who are looking to maintain a healthy weight and/or control blood sugar levels. Substitute your regular flour with Harischandra’s Kurakkan flour for breads, pastries, rotis, pittu and a variety of other dishes and feel the difference! There are lot of recipes you can try with Kurakkan Flour in YouTube .Here some of recipes you can try… Kurakkan Kenda(Drink) Ingredients · Kurakkan (Finger Millet / Ragi) Flour – 2 ½ tbsp · Jaggery / Sugar · Cardamom – 03 · Coconut Milk (1st Extract) – 2 ½ cups · Chopped Garlic Cloves – 04 · Raw Rice – 01 tbsp · Coconut Milk (2nd Extract) – 02 cups Method · Soak raw rice in water around 05-06 hours. If you make this porridge in the morning soak rice in water in the previous day night. Then in the morning we need to blend this rice. · Dissolve finger millet flour in 2nd extract of coconut milk. For this you can use water too. · Pour these finger millet flour into a pan and cook under low fire while stirring continuously. If water/coconut milk you put is not enough you can add more. · When finger millet is cooked well add raw rice and rest of the coconut milk into this. If you don’t blend raw rice you need to cook them well before adding to the porridge. · Then add salt, cardamom and chopped garlic. · After that add grated jaggery or sugar. Cook the porridge little bit more until coconut milk cooks well. · When the porridge is well cooked get it out of the stove. · We need to drink it while it is hot. As cools down this porridge becomes thick. Kurakkan Roti Ingredients · 300g of Kurakkan flour · 2 to 2 ½ cups of scraped coconut · 1 large onion – finely chopped · 2 cloves of garlic – finely chopped · 4 green chilies or 2 Thai chilies – finely chopped · Salt to taste · Water as needed Method · In a large bowl, add salt to the coconut and mix thoroughly. When you add salt to taste, always add ½ tsp more than your preferred taste. Personally, I add around 1 to 1 ½ tsp of salt. Now add all other ingredients and start hand mixing without water. · Then, gradually add water while mixing in order to bring the dough to a non-sticking consistency. · After, make balls out of the dough as you desire and cover them with a polythene sheet to prevent drying. Now, apply a thin layer of oil on to a pan and start heating under medium heat level. · Now, with wet hands handle the balls and spread and flatten them on a plate and transfer to the pan. · Actually, it is better if you can press down the balls between your palms and directly transferring to the pan. Because unlike other types of rottis, the dough of kurakkan rotti tend to break easily when handling. · Finally, roast the both sides of the rotti under low to medium heat and enjoy it with a curry or a condiment that you prefer Home Made Kurakkan Bread Ingredients · All-purpose Flour 230g · Kurakkan Flour 100g · Sugar 10g · Yeast/Active dry 6g · Salt 5g · Water 18 0ml · Butter 15g · Large Egg 1 · Milk, skim,nonfat powder 5g Method · In mixing bowl combine flour, kurkkan flour, milk powder, sugar, yeast, and salt, and mix on low speed for one minute. · Add water, egg and mix on low speed for one minute. · Add the butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed. · Cover dough with towel and let it rise in a warm place until volume doubles in size. · Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour. · Bake at 200 cup degree for 45 minutes. · Serve and enjoy. · Note: · Kurakkan Flour is reddish in color, also known as finger millet, scientific name eleusine coracana. It is one of the nutritious food. kurakkan is good for diabetics, controlling glucose level. It contains high proteins. Shipping Information · All items will be carefully packaged in good condition. · Items will be shipped your registered address. Please make sure your address is correct before you pay. · Item will be shipped within 02-05 business days after we received payment. · If you didn't receive your package within this time schedule, please do not hesitate to contact us. Feedback · Your feedback is very important to us as ebay sellers. · We will give you positive feedback for every purchase. · You can contact us through eBay & I will respond you within 24hours · We highly appreciate it if you can contact us before leaving a negative or neutral feedback. · If you are satisfied with our service please take your valuable time and leave us a positive feedback. Return Policy · We accept returns within 30 business days from item arrival. · If you are not satisfied with the item or its condition, please contact us first. We will try to solve any dispute and try our best to make you fully satisfied. Payment Policy We accept ebay managed payments only. Thank You for Visiting My Store...