Categories: Sweets
Ingredients
- Ragi – 2 cups
- Jaggery – 4 cups
- coconut grated – 1 cup
- cardamom powder – 1/4 tsp
- salt if required
Directions
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Soak Ragi for 3-4 hrs after washing cleanly
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Grind Ragi with adequate quantity of water
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Strain the liquid and grind the pulp again with 1 cup water
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Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the milk goes very light. Discard the millet pulp
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Heat Jaggery with half cup water until dissolved and strain to remove any dirt
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Add the Jaggery solution to the milk extract from ground millet
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grind grated coconut to extract the milk about half cup
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Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then
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The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency.
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Now add a tbsp of ghee and cardamom powder stir well
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Remove from fire and spread on a plate greased with ghee
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Let it cool or alternately you can refrigerate for half an hour
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Now the halwa would have set and ready to cut and serve.