Eleusine Coracana: Finger Millet

Popularly known as ragi, this is the richest source of potassium among all millets. The grains are brown and the recipes prepared are visually appealing. The seeds do not have to be de-husked before use.

By Manish Mehrotra
Published: Thursday 15 February 2024

Manish Mehrotra,  
Culinary Director,
Indian Accent
The Lodhi, New Delhi

Ragi Srikhand Cannoli



  • Hung yogurt: 500 g
  • Fine sugar: 75 g
  • Saffron: a few strands
  • Green cardamom powder: a pinch
  • Almond powder: 30 g
  • Lime juice: a few drops


  • Ragi flour: 150 g
  • Refined flour: 100 g
  • Jaggery: 60 ml
  • Desi ghee : 90 g
  • Water: as required


Mix all the srikhand ingredients together and put it in the fridge for chilling. Make a smooth dough using ragi flour, refined flour, jaggery, desi ghee and water. Let the dough rest for 15 minutes and then roll it into a thin sheet of 0.5 mm thickness. Using a round shape-cutter of about 4 cm diameter, cut discs of the flattened dough. Roll each disk on a 2 cm-wide stainless steel pipe to make a cannoli. Bake at 180°C for 8-10 minutes and the cannoli will turn light brown and crisp. Remove from the pipe carefully and fill in the chilled srikhand using a piping bag, and serve immediately. You can make 25-30 pieces of srikhand cannolis using the given quantities of ingredients.

— Manish Mehrotra, Culinary Director, Indian Accent The Lodhi, New Delhi

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