Chapter I
The Recipe
- Ragi and cocoa are sifted together to break up any lumps and aerate the dry mix.
- Ghee is whisked with jaggery until smooth; eggs (or flax gel) and vanilla are folded in.
- Dry mix is added in one pass — just enough to bring the batter together.
- Baked until the surface is matte and the centre is just set; cooled, then a thin layer of cashew cream is spread on top.
- Portioned with a hot, clean knife and packed in food-grade boxes.
Chapter II
Provenance
- Stone-ground finger millet (ragi) flour
- 72% dark cocoa powder
- Slow-set jaggery
- Pure A2 cow desi ghee
- Cashew cream finish
- Free-range eggs (eggless option with flax gel)
Chapter III
Why it tastes familiar
- Ragi delivers exceptional calcium for strong bones and iron for healthy blood
- Cashew cream is naturally vegan and rich in zinc and magnesium
- Dark cocoa provides flavonoid antioxidants and mood-boosting theobromine
- No refined sugar, no maida — a brownie your bones approve of
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.
Trays, knives, and boards are sanitised between batches. Cashew cream is made same-day. No artificial preservatives, no dairy creamers — just real, dated ingredients.