Ragi halwa recipe with step by step photos. Ragi halwa is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, sugar and cardamom powder.
Since many of you have asked me to add ragi recipes, I am adding them one by one. Ragi is a wonder millet grain and is also known as nachni or red millet.
If you are looking for an excellent source of calcium then ragi must be very high on your list. 100 grams of ragi contains approximately 350 mg of calcium.
It is a nutrient dense grain and a superfood. In South Indian cuisine you will find many recipes where ragi is used.
I am sharing here the way I learnt to make ragi halwa from my mom. Here I have used used milk and ghee to prepare this halwa.
Ghee gives a lovely aroma and flavor. Milk gives a good taste. Ragi halwa is a healthy sweet for toddlers and kids. I have added some dry fruits too, but they are optional and you can skip them or add them as per your preference.
You could make ragi halwa as a dessert and even for a sweet breakfast.
If you are looking for more Halwa Recipes then do check:
How to make ragi halwa
1. Heat 3 to 4 tablespoons ghee in a pan or kadai.
2. Then add ½ cup ragi flour (nachni flour or finger millet flour).
3. Keep stirring the flour for 3 to 4 mins on low flame.
4. The mixture will begin to bubble.
5. When the mixture starts bubbling, add ¼ cup of sugar.
6. Stir and mix the sugar very well with the ragi mixture.
7. Now add 1 cup of hot milk. The milk has to be hot before you add. So heat the milk separately in a small pan till it becomes hot.
8. When you add the milk, stir also at the same time. Keep on stirring while adding milk. Continue to stir even after all the milk has been added. Continue stirring the halwa, till it starts thickening.
9. Soon the mixture will start leaving the edges of the pan. Now add ¼ teaspoon cardamom powder. Mix well.
10. Switch off the flame and transfer the halwa to a serving dish. As the halwa cools it will thicken more.
11. Garnish with finely chopped dry fruits. In the below photo I have garnished the halwa with finely chopped almonds and pistachios. You can also use finely chopped cashews. Serve ragi halwa warm or chilled.
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for ragi halwa
- ½ cup ragi (nachni flour or finger millet flour). i used organic ragi flour
- 3 to 4 tablespoons ghee (clarified butter)
- 1 cup hot milk
- ¼ cup sugar, i used organic sugar
- ¼ teaspoon cardamom powder
- 6 to 7 almonds – slivered or chopped finely
- 6 to 7 pistachios – slivered or chopped finely
- Heat ghee in a pan or kadai.
- Then add ½ cup ragi flour.
- Keep stirring the flour for 3 to 4 mins on low heat. The mixture will bubble
- When the mixture starts bubbling, add 1/4 cup sugar.
- Stir very well.
- Then add 1 cup of hot milk. The milk has to be hot. So heat the milk separately in another pan.
- Continue stirring the ragi halwa, till it starts thickening.
- Soon the mixture will start leaving the edges of the pan. Now sprinkle 1/4 teaspoon cardamom powder.
- Switch off the flame and transfer the halwa to a serving dish.
- As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits.
- Serve ragi halwa warm or at room temperature.
- If the ragi halwa looks dry then add 1 to 2 tablespoons of hot milk.
- You can also add jaggery instead of sugar. Add jaggery as required.
- You can garnish the halwa with your choice of dry fruits.
Nutrition Info Approximate values
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