23 May, 2019
WHOLE RAGI/FINGER MILLET MILK HALWA
One of the healthy, nutritious, oil/ghee less sweet recipe which is good for and liked by children and aged alike. I have named it as halwa, but this is our own Karnataka special, authentic ragi halubai (whole ragi milk fudge) being transformed into halwa. At my place if I make square pieces of this fudge like haalbai, no one likes to eat unlike whole wheat haalbai. So I always make this like a halwa and sprinkle some dry nuts on it and they finish it without any complaint.
You can also check whole wheat milk mango halwa , avalakki haalbai , akki haalbai (amrutha phala) , whole wheat milk-walnut halwa using jaggery here on my blog.
Ingredients : measuring cup used – 250 ml, Servings – 4
- Whole ragi/finger millet – 1/2 cup
- Water – 1 cup
- Jaggery – 1/2 cup (tightly packed)
- Almond flakes – to garnish
PROCEDURE :
- Soak the ragi for minimum 6 hours or over night
- Drain all the water, and grind it for 2 to 3 times (you need to pass it through the strainer each time) using 3/4 cup of water little at a time and collect the ragi milk in a pan
- Dissolve jaggery using 1/4 cup of water, pass it through the strainer to the ragi milk in a pan
- Turn on the heat and cook by stirring continuously on medium low heat
- Remove from the heat once it leaves the edges of the pan and comes as a whole
- Sprinkle almond flakes while serving
