Finger Millet Pudding is totally gluten free and casein free. You can simply skip using jaggery or homemade pancake syrup if you want to avoid additional sugar intake (I avoid it most of the times). In place of powdered jaggery, you can use blackstrap molasses or xylitol or stevia.
Finger Millet Flour - 1 cup
Almonds - 1/2 cup (soaked for about an hour at least)
Water - 3 cups
Bananas - 3
Walnut Pieces - 1/4th cup
Vanilla Extract - 1 tsp
Powdered Jaggery - 2 tbsps (optional)
Homemade Pancake Syrup - few tsps (for serving)
Halved Lychees - 8 halves
Blend almonds, water, bananas and vanilla extract until smooth (about 4-5 minutes). Using this mixture make a paste with the finger millet flour. Make sure there are no lumps. If you are using powdered jaggery or molasses or any other sweetener, please mix it at this time. Then, switch on your stove on low flame and keep stirring until a thick paste is formed. It takes anywhere from 10-20 minutes. Switch off the stove and allow the pudding to cool off for about half-hour. Transfer into a bowl and let it refrigerate for at least an hour. Well, if somebody is restless, like my 11-year son, they could use it right away. Using ice-cream scoop or a soup ladle pick up a scoop of pudding and top it with crushed walnuts and a half a lychee. Over it, drizzle a tsp of homemade pancake syrup. Do not use store bought pancake syrup as it contains high fructose corn syrup which is not good for anybody especially those of us fighting MS.