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.