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Ragi halwa | How to make ragi halwa | Ragi recipes

By swasthi , on June 2, 2019, 6 Comments, Jump to Recipe

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.

ragi halwa recipe

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.

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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.

jaggery to make Ragi halwa recipe

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

melting jaggery to make Ragi halwa

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

fry cashews for nachni halwa

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.

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

addition of milk in nachni halwa recipe

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.

cardamom powder in ragi halwa recipe

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

Cook

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.

jaggery syrup

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.

how to make ragi halwa

Garnish ragi halwa with cashews.

For more halwa recipes, you can check
Carrot halwa
Suji halwa
Moong dal halwa
Banana sheera

Ragi halwa recipe

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Ragi halwa recipe | How to make ragi halwa | Ragi recipes

Ragi halwa recipe – Finger millet sweet cooked in milk and unrefined sweetener, garnished with nuts.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings5 to 6
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 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
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Instructions

  • On a low flame melt jaggery with ½ cup water and set aside. Do not boil it, just stir well until it dissolves. Set this aside.
  • Add 3 tbsp ghee to a pot and fry cashews until golden. Set them aside.
  • Add the flour to the hot ghee and roast well on a low flame for 3 to 4 minutes stirring continuously.
  • Make sure there are no lumps in the flour and the ghee must coat the flour well.
  • Switch off the stove, add milk & water to the flour. Stir continuously to make the mixture lump free and smooth. This takes some time. Add cardamom powder and begin to cook on a low heat until the water is almost absorbed.
  • The flour turns sticky, add 1 tbsp of ghee and mix well.
  • Cook until the mixture leaves the sides of the pan. It turns to a mass at this stage.
  • Keep the flame low and filter the jaggery syrup. If using sugar you add it now. Stir well until the jaggery blends well in the ragi halwa. Cook until the halwa leaves the sides of the pan. Since we have not used much ghee here, you may not see the ghee separating.
  • Cover and switch off the stove. Allow the halwa to cook further in the pan for atleast 10 minutes for complete cooking.
  • if desired you can add another tbsp of ghee and garnish ragi halwa with nuts.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Ragi halwa recipe | How to make ragi halwa | Ragi recipes
Amount Per Serving
Calories 367 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 42mg14%
Sodium 55mg2%
Potassium 230mg7%
Carbohydrates 44g15%
Sugar 26g29%
Protein 6g12%
Vitamin A 200IU4%
Calcium 148mg15%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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  2. Savani Dhene says

    August 1, 2020

    Are these calories per serving or in total?

    Reply
    • swasthi says

      August 1, 2020

      Yes it is per serving. The recipe makes 5 to 6 servings

      Reply
  3. Gayathri says

    June 9, 2020

    Hi.
    Lovely recipe.
    Whats the shelf life of this halwa?

    Reply
    • swasthi says

      June 9, 2020

      Hi,
      It is best served immediately while hot or warm

      Reply
  4. Divya Chugh says

    December 9, 2016

    5 stars
    V nice & healthy recipe
    Thanks

    Reply
    • swasthi says

      December 27, 2016

      Welcome Divya

      Reply

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