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.
Servings2 people
Ingredients
- ¼ cup ragi flour
- 5 whole cashews broken
- ⅛ cup ghee
For making jaggery syrup:
- ¼ cup jaggery
- ½ cup water
- 1 ½ 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 tablespoon 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 at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.
- 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
- Stir constantly – I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom.
- Extract Milk Well – I squeeze the 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.
Nutrition Facts
Ragi Halwa Recipe
Amount Per Serving (100 g)
Calories 315
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 16mg1%
Potassium 137mg4%
Carbohydrates 47g16%
Fiber 0.1g0%
Sugar 25g28%
Protein 3g6%
Vitamin C 0.01mg0%
Calcium 118mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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