Raagi Halwa

Raagi is most commonly used in my kitchen, atleast thrice a week for breakfast. I developed a liking for raagi during my pregnancy phase and it still going on strongly! I have habituated my kids to raagi breakfast recipes too - it's a win win situation for me and my kids. Apart from the breakfast scenes, i had made halwa today using raagi milk. Raagi milk is extracted by grinding soaked raagi pearls and filtering out the milk from the ground paste. 


If you are a fan of this millet, you would very well be interested in other raagi recipes from the blog. Here are some.








Ingredients:

1/4 cup finger millet/ragi

3/4 cup sugar

1/2 cup ghee/clarified butter

7-8 cashew nuts

1 tsp ghee for frying cashews

2 cups water for making raagi milk.

Steps:

Wash and Soak ragi/finger millet in enough water for atleast 8 hours.


Then add soaked ragi into a mixer or blender. Grind it smoothly by adding little bit of fresh water. Discard the soaked water.


Using a strainer or seive filter out the ragi milk.



Repeat the milk extraction process for one more times.


Heat a pan and add extracted milk. Stir in immediately on low flame. The ragi milk tends to form lumps as soon as it gets heated up.


The milk starts to thicken up and the raw smell goes away gradually.


till then keep stirring without forming any lumps.



Once the raw smell goes away add sugar.


Once sugar dissolves, start adding ghee a tsp at a time.



Stir contiuously for about 15-20 minutes.



Add a tsp of ghee and keep stiring as with any other halwa making process.



Add in another tsp of ghee after about 5 minutes of stirring.



You can see a glossy finish and the texture would be more like a jelly.



Meanwhile, heat a laddle or pan with ghee. Add broken cashews and fry for few secs.


Add fried cashews to the halwa.


Mix it up thoroughly.


Overall it took about 45 minutes for the halwa starts to release the ghee. This is the end point and you can switch off the flame.



Voila! Enjoy the ragi halwa!


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