Finger Millet Halwa | Ragi Halbai | Ragi Manni
Gluten Free, tasty, healthy, and soft sweet made using Ragi/Finger millet and jaggery.
Ingredients
- 1 cup Ragi (Finger millet)
- 2 Cardamom
- 1 cup Jaggery
- 1/2 tsp Salt
- 1/2 tsp Ghee for greasing the plate
- 1.5 - 2 cup Water or use as required
Instructions
- Take 1 cup Ragi (Finger millet), wash it well.
- Soak it for 2-3 hours.
- After 3 hours wash again and remove all the water.
- Transfer washed and soaked ragi to the blending jar.
- Add 2 pods of cardamom(remove the peel of cardamom), add half cup of water (required amount of water to blend) and blend it to a smooth paste.
- Strain through thin cloth. Add 1 cup water and squeeze the ragi milk.
- In a high heat pan, take 1 cup of jaggery. Also add 1/2 tsp of salt.
- Dissolve the jaggery and add the squeezed ragi milk.
- Keep stirring until it thickens (on a low flame).
- Once it starts leaving the edges of the pan. If it is sticking to the pan, you can add a teaspoon of ghee to it.
- Spread on a plate greased with Ghee.
- Level up by spreading uniformly.
- Rest for 30 minutes or until it comes to room temperature.
- After 30 minutes cut into desired shapes.
- Ragi Halbai is ready to serve along with ghee.
Video
Notes
HOW TO MAKE RAGI HALBAI | FINGER MILLET HALWA WITH STEP BY STEP PHOTOS:
- Take 1 cup Ragi (Finger millet), wash it well.
- Soak it for 2-3 hours.
- After 3 hours wash again and remove all the water. Transfer washed and soaked ragi to the blending jar.
- Add 2 pods of cardamom(remove the peel of cardamom).
- Add half cup of water (required amount of water to blend) and blend it to a smooth paste.
- Strain through thin cloth.
- Add 1 cup water and squeeze the ragi milk.
- In a high heat pan, take 1 cup of jaggery.
- Also add 1/2 tsp of salt.
- Dissolve the jaggery and add the squeezed ragi milk.
- Keep stirring until it thickens (on a low flame). Once it starts leaving the edges of the pan. If it is sticking to the pan, you can add a teaspoon of ghee to it.
- Spread on a plate greased with Ghee.
- Level up by spreading uniformly.
- Rest for 30 minutes or until it comes to room temperature.
- After 30 minutes cut into desired shapes.
- Ragi Halbai is ready to serve along with ghee.
