Wednesday, December 21, 2016

Ragi halwa / Finger millet halwa made from sprouted ragi

Its been a very long time since I posted a recipe. Finding a time for blogging became difficult with my super active son :) . But today I couldn't resist myself from posting this halwa recipe as the outcome was very tasty and the recipe is simple. My 1 year old son really enjoyed eating this halwa. This Ragi halwa recipe is very healthy as it is made from the milk extracted out of sprouted ragi.

I got to know this recipe from "The Hindu". There was an article about millets and in that it was mentioned in olden days people used to make this ragi halwa once they harvest ragi from the farm and its very healthy. Though the ingredients alone was given but not the quantity, I decided to make this halwa with my own instinct and the result was extraordinary. It looked like Tirunelveli halwa at the final stage.

Sprouting ragi for this halwa recipe is essential as ragi with skins are little hard for digestion especially for babies. So sprouting helps in easier digestion and sprouted ragi is more healthy and nutritious for your baby.

Finger millet widely known as Ragi in India is a rice source of calcium, iron, protein, fiber and other minerals and is a gluten free food. People who are sensitive to gluten can easily consume finger millet.

Ragi Halwa
Finger millet Halwa


Ragi / Finger millet / Kezhvaragu / Keppai - 1 cup [ 1 cup size = 240 ml ]
Sugar - 1/2 cup
ghee - 2 tablespoon
water - as needed


  • soak ragi for minimum 8 hours 
  • put a clean cloth over a colander
  • drain out the water and transfer the soaked ragi to the cloth
  • tie and cover it up and keep it for 10 - 12 hours
  • you can see the ragi gets sprouted (tiny little white buds) when you open it up after 12 hours
  • grind the sprouted ragi by adding some water to a smooth paste
  • extract the milk from the grounded batter using a filter
  • heat a heavy bottomed vessel and add little bit of water and sugar
  • boil it until the sugar syrup reaches to one string consistency (when you pour a drop of syrup in a bowl of water, it won't dissolve, that means it has reached the one string consistency)
  • keep the flame low, and slowly add the extracted ragi milk and stir it continuously 
  • keep stirring to avoid lumps
  • once it becomes thick, add ghee.
  • at one stage, it won't stick to the sides and the ghee will start oozing out
  • switch off the flame and transfer to a greased plate
  • garnish with your favorite nuts and serve as a healthy snack 

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