Ragi Crepes with Home-made Ricotta Cheese
For the Crepes:
  • 1 cup ragi flour
  • 1 tsp jaggery
  • Pinch of rock salt
  • ¼ cup of milk
  • ½cup of water
  • Pinch of baking powder
  • 2 tbsp ghee
For the ricotta:
  • 1 liter of Milk
  • Juice of 2 lemons
  1. In a bowl, add the flour, jaggery, rock salt, and baking powder.
  2. Add water and then add milk.
  3. Let the mixture rest for a while.
  4. In a thick bottomed vessel, pour one liter of milk and allow it to come to a boil.
  5. To the boiling milk, add the juice of two lemons.
  6. The milk will curdle. Allow it to remain on medium flame for a little more time.
  7. Using a sieve, drain out the water and add the curdled milk in a bowl.
  8. Using a hand blender, blend the curdled milk into a smooth texture which is your ricotta cheese. Allow your ricotta to cool down.
  9. For making the crepes, add 2 tbsp of ghee onto your non-stick pan. Using a pancake ladle, pour your crepe batter onto your pan. The batter will instantly form bubbles on its surface. Flip it when one side seems cooked.
  10. Serve your crepes with ricotta cheese, mangoes, and honey!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/ragi-crepes-with-ricotta-cheese/