Ragi Halwa Recipe

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. This is different from regular wheat halwa because ragi gives it a gentle flavour and smooth texture.

Jump to:

• About Ragi Halwa
• Ragi Halwa Ingredients
• How to make Ragi Halwa Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Ragi Halwa

Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darken from pale cream to deep brown.

This recipe is special of the simple ingredients used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich. Some people use whole ragi grains instead of flour because they get more milk from it.

I usually make this on special occasions. My family always finish it quickly because it taste warm and homemade.

I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!!

The first time I tasted ragi halwa was at Ananda's restaurant we didn't order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself.

I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is  so do try and let me know.

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Ragi Halwa Ingredients

• Ragi Flour - I use ragi flour to make the base of the halwa. It has a mild, earthy flavour that works really well with jaggery and ghee. 
• Water - I add water to extract the ragi milk, this is the most important step. Then I add more water later when cooking the milk. 
• Jaggery - I just added jaggery for sweetness as it give a natural caramel taste. 
• Ghee - I used ghee for frying the cashews first, then add more slowly while cooking. 
• Cashews - I fry broken cashews in ghee until they turn golden brown. These add crunch and flavour.

How to make Ragi Halwa Step by Step

1.To a mixing bowl - add ragi flour, add water to it.

2.Whisk it well without lumps. Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth

3.Squeeze well to extract milk. I extracted just once.If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside. To a pan add jaggery.

4.Add water to it

5.Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.

6.Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.

7.Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.

8.Add jaggery syrup at this stage. Keep stirring and cooking.

9.Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The colour will slowly change to dark shade.

10.Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at time.It will absorb the ghee.

11.Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.

12.Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage.

Serve warm!

Expert Tips

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract milk - I squeeze muslin cloth really firmly to get as much milk as possible. 
• Add ghee slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Serving and Storage

Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for two to three days. For longer storage, refrigerate and warm gently before serving.

FAQS

1.Can I use whole ragi?

Yes, you can use whole ragi also, You may get more milk when you extract from while ragi grain and so may need little more ghee.

2.How do I know the ragi milk is ready?

It should be thin and slightly creamy, not too watery.

3.Can I reduce the ghee?

Yes, add ghee little by little so that you can reduce the usage of ghee.

4.Can I use white sugar?

Yes you can add regular white, but jaggery gives the best flavour and deep colour to the halwa.

5.What if the halwa is thin?

You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don't add too much water while extracting.

If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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