Ragi Halbai/Fingermillet & Coconut Halwa

Halubai or Halubai, this sweet is quite popular in Udupi,Mangalore and Malnad regions of Karnataka for festivals or celebrations. Often made with rice, jaggery and coconut, this sweet can be prepared well with Semolina aka Rava and Fingermillet aka Ragi. I have already tried making this Halubai with Semolina and you can find here for an another event. And my today’s post is going to an another version of Halubai cooked with a millet which is quite interesting and healthy to add in our diet. I have been cooking with ragi flour aka fingermillet flour for a while. I do add them in my parathas, in most of my bakes and not to forget that this millets have their own place in my pantry. Healthy and definitely a nutritious millet to add often in our weekly diet, this millets are one of my favourite. However this millets are used for making many traditional village style sweet dishes like ragi jaggery adai, simli etc.. Coming to my today’s Halubai, its a must to try as this sweet is definitely a delicious one.

Traditional way of preparing ragi halubai may be bit time consuming, as whole fingermillets are soaked and grinded as paste to extract their milk which is later used for making this dish. However if you are looking for an easy or cheat method of making this traditional dish, dont ran behind the whole fingermillets, just grab a packet of ragi flour and make this dish.And this ragi flour method works awesome to dish out this incredible ragi halwa. Am running this week’s blogging marathon with Millet dishes as theme, obviously the posts for this week are going to be some healthy millet dishes to give a try without any fail.

Recipe Source: Here
1cup Ragi flour
1cup Jaggery
2cups Thick coconut milk
3tbsp Ghee
Few cashew nuts
1/4tsp Cardamom powder
Melon seeds (for decorating)

Blend the ragi flour with slightly warmed coconut milk as smooth paste.

Meanwhile make a jaggery syrup with one and half a cup of water and filter the syrup to remove the impurities.

Now combine both the ragi paste and jaggery syrup in a pan and cook in simmer.

Keep stirring and take care not to form lumps.

Add the ghee in small amount while stirring and keep on stirring until the mixture turns thick.

Once the halwa gets off from the bottom of the pan, put off the stove. Add chopped cashew nuts to the halwa give a mix.

Pour this mixture on a greased plate, garnish with melon seeds.

Let it sit for few minutes and slice them as you wish.

Enjoy this delicious Ragi Halbai.