Name: Ragi halwa recipe | How to make ragi halwa | Ragi recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup ragi flour (/ nachni); 2 ½ cups milk ( & water (any ratio or only water)); ½ cup jaggery (grated or organic sugar); ½ cup water ( for jaggery (skip if using sugar)); ¼ tsp green cardamom powder ( / elaichi); 4 tbsps ghee; 8 to 10 cashew nuts

Ragi halwa recipe – Ragi or red millet is one of the most used grain in my home. We make ragi mudde, ragi rotti, ragi dosa, ragi idli and most commonly ragi porridge and ladoos. I mostly use sprouted ragi flour which I get from my mum’s home in India. Though ragi halwa recipe was requested by many readers for their toddlers and babies, I had not shared one since it requires more of sweetener and ghee which may not be good to feed babies regularly. So I had just shared this Ragi porridge and this Apple ragi halwa.

I made this ragi halwa sometime back for the kids after school snack. This is the traditional recipe of making ragi halwa using jaggery in our parts of karnataka and andhra pradesh. It is made similar to the ragi mudde, so there is a bit of arm work to make this perfectly soft, mouth melting and delicious. It is good to make this in small quantity since with more quantity the stirring part becomes hard.

This ragi halwa recipe is actually made without milk in our home but I have used it this time. I have used 1.5 cups milk and 1 cup water. You can replace milk with water.

How to make ragi halwa recipe

1. Add grated jaggery to a pot along with ½ cup water.

2. Stir and melt it on a low heat until completely dissolved.

3. Add 3 tbsp ghee to a hot pot and fry cashews until they turn golden. Transfer them to a plate.

4. To the same ghee pot, add flour and begin to saute for 3 to 4 minutes. Stir often to prevent lumps.

frying flour to make nachni halwa recipe

5. Make sure the ghee coats the flour well otherwise the halwa will turn grainy or lumpy. Switch off the stove.

6. Mix together milk and water (cold or at room temperature). Then pour slowly to the pot stirring well to break up lumps.

7. Stir it well mix it or whisk it well to make the mixture smooth. This step does take some time but yields a very good ragi halwa. Add cardamom powder and begin to cook on a very low heat. Do not begin to cook until the mixture is smooth and lump free.

8. After few minutes the moisture gets absorbed and the dough sticks up to the pan. Add the rest of 1 tbs ghee and mix well.

addition of ghee to make ragi halwa recipe

9. Cook until the mixture becomes a mass and leaves the sides of the pan.

10. Filter the jaggery syrup to the pan and stir well. It does take sometime here as well to blend the jaggery well with the mixture.

11. Continue cooking until the ragi halwa leaves the pan. Add one more tbsp of ghee if you wish. If you make this in a nonstick pan, the mixture leaves the pan very well when it is fully done. Switch off the stove. Cover and allow to rest in the pan for 10 minutes. Grease a bowl generously with ghee and scoop in some ragi halwa. Invert it to a plate and gently shake off.