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Ragi Halwa

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

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 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 mins 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

  • 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.
Nutrition Facts
Ragi Halwa
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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