A glossy, near-black overnight pudding of bloomed cacao and hydrated ragi set in oat milk, finished with nibs and a flake of sea salt.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Flour ⅓ cup
Fresh
- Oat milk 600 ml
- Raw cacao powder 3 tbsp
- Jaggery powder 80 g
- Boiling water 4 tbsp
- Cacao nibs 2 tbsp
- Vanilla extract 1 tsp
- Sea salt flakes ¼ tsp
Method
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Bloom the cacao
Whisk the cacao powder with the boiling water into a smooth, glossy paste before anything else touches it. Cacao dropped into cold liquid clumps and never fully disperses.
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Heat, don't boil
Warm the oat milk until it steams, then take it off the flame. Boiling oat milk thins out and loses the body this pudding depends on.
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Hydrate the ragi
Whisk Sprouted Ragi Flour into the hot milk off the heat and stand it ten minutes. The flour swells and thickens the milk on its own, no cooking required.
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Dissolve the jaggery
Stir the jaggery powder into the warm mixture until it fully dissolves, then strain the lot through a fine sieve to catch any grit.
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Bring it together
Whisk in the cacao paste, vanilla and half the salt until the pudding is uniformly dark and shines when the whisk lifts.
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Chill overnight
Pour into glasses, cover and refrigerate eight hours. The set builds slowly as the ragi starch keeps taking up liquid — it will be loose at two hours and right at eight.
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Finish at the table
Top with cacao nibs and the remaining sea salt flakes just before serving so the nibs stay crunchy.
Why this works
Blooming cacao in boiling water breaks up its starch and releases the aromatic compounds that stay locked away in cold liquid, which is why the flavour reads deep rather than dusty. Ragi flour is the only setting agent here — its fine starch hydrates and thickens the milk overnight, giving a pudding with genuine body and no eggs, gelatine or cornflour.
Make it your own
- Oat milk → Full-fat dairy milk Creamier and heavier; sets a little firmer.
- Jaggery powder → Date paste Fruitier and less mineral; whisk in thoroughly.
- Cacao nibs → Chopped roasted hazelnuts Sweeter and softer against the bitter pudding.
