Ragi Halwa Recipe

Ragi Halwa Recipe is a Healthy Indian Sweet Made With Ragi utilizing the grungy sugars (Jaggery). Ragi is a super millet with normal proteins and a cereal which helps in bringing down the terrible cholesterol and furthermore backs off the way toward aging, through its anti-oxidants. This dish has common coolant properties and lessens gastritis.

Print Recipe Pin Recipe

Prep Time 1 hr 5 mins

Servings 4

Ingredients

  

• 1-1/4 cup Jaggery
• Ragi Seeds 1 cup, soaked for at least 12 hours
• 1 tbsp Cardamom Powder (Elaichi)
• 3 cup Water
• 3 cup Milk
• 3 tbsp Ghee + more to grease
• Cashew nuts 50 grams

Instructions

 

• To set up this yummy Ragi Halwa Recipe soak Ragi for somewhere around 12 hours in water and prepare with alternate fixings too.
• In a saucepan,cook jaggery and some water until it is liquefied (Syrup isn't required).Presently strain this through a sifter to dispose of any contaminations inside.
• In a tadka container, heat 2 tablespoons of ghee and sear the cashews until brilliant. Put aside.
• Channel the water from the ragi through a strainer and evacuate over abundance water.
• Include Ragi and some water in a blender/blender mix until extremely smooth and fine, this aides in removing however much ragi milk as could be expected. Gradually include some water into this and mix further. This procedure should take around 7-10 minutes relying upon the intensity of your blender/blender.
• Presently go this fluid through a fine muslin fabric/cheddar material and separate the ragi milk from the meal.
• Oil a edged steel made plate with little ghee for make it prepared.
• In a profound and wide dish include jaggery water, some the extricated Ragi milk, and some milk and heat this to the point of boiling by blending with a wooden flat spoon.
• Cook this blend on medium to high warmth, while stirring consistently.
• After around 20 minutes of cooking and nonstop stirring, include 1 tablespoon of Ghee and keepon stirring around 10 minutes.
• You will see thickening and begins to coat the back of the wooden spoon. Wet your hands gently and contact the outside of the halwa, it shouldn't adhere to your wet hands.
• Cook for a further of 5-6 minutes and rush in the fried cashews and Cardamom powder.
• Pour the blend onto a lubed thaali and let it cool to room temperature.
• Run a crisply washed Knife to cut the halwa into squares or jewel shaped ragi halwa.