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
2cups Thick coconut milk
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.