Ragi Halwa Recipe

Ragi Halwa

Halva is any of various dense, sweet confections made in the West Asia, Central and South Asia and the United States. It is also served in the Balkans, the Caucasus, Eastern Europe, Malta, North Africa, the Horn of Africa, and in the Jewish diaspora. In some Indian cultures, the dish is known as a soup-based sweet.

  • Serves: 15 People
  • Prep Time: 165
  • Cooking: 35
  • Calories: 0
  • Difficulty: easy

Ingredients

  1. Fingermillet powder - 500 gm
  2. Cashew nut - 100 gm
  3. Raisins (Kismis) - 100 gm
  4. Sugar - 400 gm
  5. Ghee - 200 gm
  6. Green cardamon powder - ΒΌ tbs

Directions

  1. Take a medium sized pan, put 50gm of ghee and heat it in low flame for 2 minutes.
  2. Put cashew nuts into the ghee and heat it in low flame till cashew turn into golden brown and keep them aside in a bowl.
  3. Fry raisins in a low flame for 1 minute and keep them aside in a bowl.
  4. Roast finger millet powder with remaining of ghee in the same pan.
  5. Add 1 glass of water to finger millet mix and keep stirring to avoid formation of lumps.
  6. When finger millet mix is solidified, add sugar and cook till mixtures starts leaving the sides of the pan.
  7. Add roasted cashew nuts, raisins, green cardamom powder to the halwa.
  8. Finger millet halwa is ready to be served.

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