Ragi Halwa is a chewy gooey sweet made by extract ragi milk and simmering it with ghee & jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for Diwali & special occasions. Ragi Halwa is a must try at home for the joy of cooking & tasting!
Ragi Halwa is an instant version 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.
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!! I just posted a pic in instagram and many asked me to post it soon so here I am with the recipe.
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
- 1/4 cup ragi flour
- 5 whole cashews broken
- 1/8 cup ghee
For making jaggery syrup:
- 1/4 cup jaggery
- 1/2 cup water
- 1 and 1/2 cups water
Instructions
- To a mixing bowl - add ragi flour, add water to it.
- Whisk it well without lumps. Transfer to mixer jar and pulse it few times. Transfer the mixer to a muslin cloth.
- 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. Add water to it.
- Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.
- Heat 1 tbsp of ghee - add broken cashews, fry till golden brown, remove and set aside.
- Add jaggery syrup at this stage. Keep stirring and cooking.
- Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The color will slowly change to dark shade.
- Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at a time. It will absorb the ghee.
- 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.
- Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage. Enjoy Ragi Halwa!
Notes
- It requires constant stirring else it may form lumps.
- Add ghee little by little so that you can reduce the usage of ghee.
- For extracting milk you can either use ragi flour or ragi grain too.Check here for steps. You may get more milk when you extract from while ragi grain and so may need little more ghee.
How to make Ragi Halwa
- To a mixing bowl – add ragi flour, add water to it.
- Whisk it well without lumps.Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth.
- 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.
- Add water to it.
- Boil for few mins until jaggery dissolves.Strain to remove impurities.Set aside.
- Heat 1 tbsp of ghee – add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.
- Keep cooking in low flame.It will start to thicken, but will take atleast 10 mins of stirring.Keep stirring continuously.It will start to coat the laddle.
- Add jaggery syrup at this stage.Keep stirring and cooking.
- Slowly it will thicken and reach porridge consistency start adding ghee in intervals.The color will slowly change to dark shade.
- 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.
- 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.
- 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
- It requires constant stirring else it may form lumps.
- Add ghee little by little so that you can reduce the usage of ghee.
- For extracting milk you can either use ragi flour or ragi grain too. Check here for steps. You may get more milk when you extract from while ragi grain and so may need little more ghee.
ashish patnaik
thanks for a simple and healthy recipe… i think i can do this myself… asis