Ragi jaggery halwa -How to make-Step by step photos & video

Cuisine Style: South India | Preparation & Cooking Time: 35 to 40 minutes | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, halwa, pudding

Ingredients

• Whole ragi[Finger millet, kezhvaragu] -1 cup
• Ghee [melted butter] –¾ cup
• Jaggery- 1 & 1/4 cup
• Cardamom powder – 1 tbsp
• Almond-5
• Cashew Nut- 5
• Water- 1 or 2 cups

Preparation

• Wash & soak whole ragi overnight.
• Put soaked whole ragi in a grinder or mixer jar finely grind with 1 cup water.
• Then filter & extract ragi milk.
• Leave ragi milk for 4 to 5 hours for fermentation. or you can instantly make halwa.
• Heat 2 tbsp ghee in a pan and roast almonds , cashew nuts, chop & keep it aside.
• In the same pan add ragi milk & stir continuously without lumps.
• Add jaggery, 1/4 cup ghee & stir well till it thickens in low to medium flame for 15 min.
• When mixture becomes thick & halwa consistency then add cardamom powder & remaining ghee.
• Add roasted nuts & cut off heat.
• Pour the ragi halwa into a tray, evenly spread, garnish with nuts, cut into squares, serve hot.

How to make ragi jaggery halwa video

How to make Ragi halwa- Stepwise pictures[Instant& Quick]

Take 1 cup whole ragi

After 8 hours, soaked ragi ready

Add water, finely grind with water

Starin without lumps

Ragi milk ready

Heat pan, add 1 tbsp ghee

Add cashews, pumpkin seeds

Add 1/4 cup ghee, add ragi milk

Stir well till it thickens

Ragi mixture ready

Add jaggery

Add water

Let it boil for 5 min

Jaggery syrup ready

Strain jaggery syrup

Mix well without lumps

Take 1 cup whole wheat

Add cardamom powder

Add roasted nuts, cut off heat

Finger millet halwa ready, serve hot or chilled

Kezhvaragu halwa

Ragi halwa

Ragi halwa with jaggery

Ragi jaggery halwa