This halwa is made with ragi flour, jaggery and khoya. You can also substitute koya with milk powder.
Ragi Halwa
Course: SweetsCuisine: Indian, TamilDifficulty: Medium
Servings
6
servingsPrep time
10
minutesCooking time
45
minutesThis halwa is made with ragi flour, jaggery and khoya. You can also substitute koya with milk powder.
Ingredients
Ragi flour – 1 cup
Jaggery powdered – 1 to 1 ½ cup
Khoya – 1 cup
Water – 2 cups
Ghee – 2 to 3 tablespoons
Cardamom powder – ½ teaspoon
Cashew nuts – few for garnishing
Directions
- In a kadai add one tablespoon of ghee and when it is hot, add ragi flour and fry on medium flame till the nice aroma comes out.
- Add jaggery powder in a thick bottomed vessel and add two cups of water and bring to boil. When it starts boiling and all the jaggery melted well, remove and strain it.
- Add jaggery water and mix thoroughly.
- When it starts thickening, add khoya. Keep it on medium flame and stir continuously till it become thick. Add remaining ghee and mix well.
- Finally add cardamom powder and mix well. Fry the cashew nuts in a teaspoon of ghee and add it to the halwa.
Notes
- Instead of khoya, we can add milk powder too