Ragi Halwa is an instant version can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!! I just posted a pic in instagram and many asked me to post it soon so here I am with the recipe. The first time I tasted ragi halwa was at Ananda’s restaurant we didn’t order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself. I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa.So my picky eater approved Ragi Halwa Recipe this is so do try and let me know.
More halwa recipes
Kasi halwa Carrot halwa Badam halwa
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How to make Ragi Halwa
Serve warm! Pin
Expert Tips
It requires constant stirring else it may form lumps. Add ghee little by little so that you can reduce the usage of ghee. For extracting milk you can either use ragi flour or ragi grain too. Check here for steps. You may get more milk when you extract from while ragi grain and so may need little more ghee.
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