Ragi Halwa

Ragi Halwa with Roasted Cashewnuts

This is my entry for the JFI – Flour blog event hosted by Santhi of Me and My Kitchen. Ragi is a wonderful cereal packed with nutrients. Ragi is rich in methonine, which is an aminoacid lacking in most of the other cereals. It also contains a high amount of calcium (344 mg per 100 gms) and is a good source of fiber.
Apart from dosas, sangati and other savory dishes made from ragi, my favorite is ragi halwa, which has been in my family for long. My aunt who lives in Bangalore is an expert at this. The best part of this sweet dish is that it needs just a bit of ghee and derives most of its flavour and texture from ragi.

Here goes the recipe:


Ragi Flour : 1/2 Cup
Water : 2.5 Cups
Grated Coconut : 1/4 Cup
Milk : 1/2 Cup
Jaggery or Brown Sugar: 1/2 Cup
Cardamom Powder : 1 Teaspoon
Ghee – 2 Teaspoons

For Garnishing:
Almonds – 10 (Blanched and skinned)


Soak ragi flour with water for 1/2 hour. Grind with coconut and strain using a fine strainer. Discard the pulp. Add milk to the ragi+coconut liquid. Stir in the jaggery/brown sugar till its completely dissolved. Put it on the stove on a low heat and keep stirring. Within 5 minutes, the mixture would have thickened. Add the cardamom powder to it and keep stirring. Continue so till the mixture reaches a semi solid consistency. Add a teaspoon of ghee and stir it once again. Remove to a greased plate and garnish with almonds. Cut into pieces when cool.

22 thoughts on “Ragi Halwa

  1. Thank you for this recipe, i loved ragi porridge as a kid, never had it for along long time. I will buy some some ragi flour and try this recipe out. Thank you. BTW, your photos are nice. Will come back again.


  2. what a beautiful photo chandrika.Ragi is such a tasty and healthy flour..anything made with it is my fave.This goes into my to do list.Thank you so very much for participating in JFI.


  3. Hi Haripriya,After the ragi settles down, check the water in which it is soaked. If it has impurities floating on the top, discard some of it. The point is that after you grind it with coconut and extract the liquid, the total volume of the liquid should be 2.5 cups. To this, we add 1/2 cup milk.


  4. Oh my gosh, that looks soooooo good. I am definitely going to try making ragi halwa. Will let you know how it turns out!


  5. I am going to try making ragi halwa and will let you know how it turns out.But can we use the roasted ragi powder which we get in packets in market or should we have to make the ragi powder(i mean raw without roasted)


  6. Hi Anonymous,The recipe calls for plain ragi powder, not the roasted one. I use store bought plain ragi flour. You can get plain ragi flour in Indian stores.Let me know how the recipe turned out, if you make it…


  7. Couldn’t wait to try out the recipe, which I finally did today. Can you tell me roughly for how long you continue to stir to get the semi-solid consistency. I did for 30 minutes, till it got to be like thick dosa batter and then got tited of stirring and poured it. After cooling, it is like jelly consistency and tastes good. But should it be a little more harder? Your pictures look like its much harder. Will reducing the water content help it thicken quicker maybe??


  8. Also, it will be very helpful if anyone where I can buy ragi grains in the US? Organic would be even better. I haven’t seen it in the local Indian grocery stores here and I live in Atlanta, GA. I am looking for recipes using ragi grains for my 18 month old.


  9. Rani,There is no shortcut to this recipe. I too stirred for more or less 30 to 40 minutes. The consistency should be such that when you stir it with a ladle and scoop it up, the mixture should not leave the ladle. And I can’t find ragi grains anywhere either. Our grocery stores don’t seem to sell them.For your baby, you can grind the soaked ragi flour without the coconut, extract the milk and and cook it to a porridge consistency. It’s extremely nutritous for kids.


  10. Thanks a lot for this wonderful recipe. My aunt would often make this dish and send it to us but I was always hesitant to ask her for the recipe. And here it is! I tried it out and it came out awesome! My hub just loved it and it got over within no time. I made a a double quantity the next day. Thanks a lot again


  11. Hi Chandrika,This ragi halwa looks great and also tasted good when I did yesterday. When I saw your recipe yesterday, I immediately started doing. It came good but like a paste and not as pieces;) I think I still need to stirr to make it thick. But its ok, the tate is outstanding with those ingredients. Me and my husband liked it very much… Thanks for sharing.Hey check my website Andhrachef.com and plz contribute the old and new Andhra (traditional) recipes to collect them at one place and make Andhra recipes big success. I will be glad to publish your recipe with your name and photo.Then y late… hurry up! Be first to contribute and be glad u did 🙂


  12. Hi,I want to try your recipe. but I dont have Brown sugar/Jaggery with me. Can I try this with Sugar?Plz let me know.-viji


  13. Hi Chandrika,I am Priyanka, i was seraching for ‘how to make ragi balls and with what” but got ur post of halwa:- i m going to try tmrw morning surely. Thanks. and will let you know how i cooked it (as i m not a good cook – learning)Can u do me a favour???Can u please tell me how to make ragi balls and with what one can have it ….waiting for ur replythankspriyanka


  14. Hi,Could you tell me if this can be fed to an 18 month old? If not, what can I change in this recipe to feed it to my kid?Thanks a lot!Sunila


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