Chapter I
The Recipe
- Butter and dark chocolate are melted gently together over a double boiler until glossy.
- Condensed milk and powdered jaggery are whisked into the warm chocolate-butter mix.
- Sifted ragi flour is folded in just to combine; milk is added if the batter looks tight.
- Choco chips are folded through; batter goes into a lined tin or individual rectangles.
- Baked at a moderate temperature until the edges set but the centre stays just-soft.
- Cooled briefly in the tin, then cut into bars on the day of dispatch.
Chapter II
Provenance
- Stone-ground finger millet (ragi) flour
- Dark chocolate (72%), melted
- Condensed milk (milkmaid)
- Milk
- Slow-set jaggery, powdered
- Butter
- Dark-chocolate chips folded through
Chapter III
Why it tastes familiar
- Ragi replaces maida in this brownie — calcium and iron from a whole grain
- Sweetened with milkmaid and jaggery — no white sugar in the recipe
- Real chocolate (72% cocoa), not compound
- Dense and satiating — a small piece does the work of a much larger one
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Ragi flour is stored in dedicated airtight bins to keep it fresh and free of cross-contact. Brownies are cut only on the day of dispatch and packed in food-safe wrapping.