Finger Millet Halwa (Ragi Manni)

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Like wheat is the staple food of the people of North Indians and rice in South India, Finger Millet is the staple food of some part of our country. Finger millet in English is Ragi in Kannada and Nanchano in Konkani. People prepare ragi dosa, ragi Mudde and soppina saru, ragi roti, ragi chakli. Today I would like to put up Ragi Halwa which people call it by different names such as Ragi Halubai and Ragi Manni. It is a soothing dish for summer. So here it goes.

What you need to have:

1. Ragi – 1 cup

2. Fresh grated coconut – 1 cup

3. Jaggery – 1 cup

4. Cardamom powder – 1/2 Teaspoon

5. Water approximately – 3 cups

6. Pure ghee – 4-5 Teaspoons

7. Grated dry fruit – A jhandful

Ingredients of Ragi Manni (Finger Millet Halwa)

What you do with what you have:

1. Clean and wash ragi  and keep aside. Grate coconut, jaggery  as well. Peal cardamom and powder it also.

2. Mix both ragi, grated coconut and grind it in the mixer to a fine consistency adding water in steps.

Ground mixture of Ragi and coconut

3. Strain it through a clean muslin cloth and the extract of both ragi and coconut mix is as below.

Ragi-coconut extract

4. Add chopped jaggery and cardamom powder from step 1 to the extract and is as shown in the image below.

Chopped jaggery and cardamom powder added to the extract

5. Transfer the above mix to a broad based bowl adding 2 teaspoons of pure ghee and grated dry fruits (Cashews and pista etc.) and heat it on medium-low flame.

Mixed extract being cooked

6. Keep stiring with a wooden spatula till it thickens and make sure it doesn’t attach the bottom of the bowl.

The mix has turned thick in consistency

7. Grease a plate with a little ghee and pour the above mix and flatten it with the back of a spatula and cut it with a knife on cooling. One can push it in the refregerator and can be consumed chilled which will taste yummy !

Thickened mix being spread on a greased plate

A closer look at the Finger millet Halwa

Number of Halwas: 40 pieces

How long it takes: 1 hour including grinding

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29 thoughts on “Finger Millet Halwa (Ragi Manni)

    Sushma Mallya said:
    May 7, 2010 at 1:58 pm

    Looks delicious, never had this type of halwa before ….loved the new look of your blog prathibha…looks beautiful now…

      prathibalrao responded:
      May 7, 2010 at 8:44 pm

      Hi Sushma,

      You must be familiar with this dish i suppose isn’t it?????????

    Hari Chandana said:
    May 7, 2010 at 3:28 pm

    looks healthy and delicious.. nice clicks!!

      prathibalrao responded:
      May 7, 2010 at 8:45 pm

      Hi Hari chandana

      It is of course a very healthy dish especially for summer.

    srividhya Ravikumar said:
    May 7, 2010 at 6:14 pm

    first tim here and recipe looks delicious.. following you

      prathibalrao responded:
      May 7, 2010 at 8:47 pm

      Hi Srividhya Ravikumar,

      I visited your blog which is really a good one. Keep up the good work.

    Apu said:
    May 8, 2010 at 12:31 am

    This looks really delicious!!

      prathibalrao responded:
      May 8, 2010 at 3:51 pm

      Hi Apu,

      Just give a try and enjoy the taste of it in this hot summer .

    chitra said:
    May 8, 2010 at 7:04 am

    Its a bit lengthy process i know.. U r gr8 to prepare this ..Looks very nice.perfect!!

      prathibalrao responded:
      May 8, 2010 at 7:11 am

      Hi Chitra,

      There is no hasstle of soaking Ragi even. Just directly grind and strain it . It is good and healthy for this hot summer.

      prathibalrao responded:
      May 8, 2010 at 7:11 am

      Hi Chitra,

      There is no hasstle of soaking of Ragi even. Just directly grind and strain it . It is good and healthy for this hot summer.

    Shilpa Rao said:
    May 8, 2010 at 3:25 pm

    Hi PAchi,

    Nanchanyachi duddholi.. excellent dish.. I shall pronto make it today, I have good quality jaggery and ragi at home. Kids will love this.

    Thanks,

    Shilpa Rao

    prathibalrao responded:
    May 8, 2010 at 3:41 pm

    Hi Shilpa,

    It is very good for the kids as well. What about the new web design ????

    Shilpa Rao said:
    May 8, 2010 at 4:28 pm

    Hi Pachi,

    The Web design is very unique and good. Since I’m a Computer Engineer myself, that was the first comment I sent to you (mix atta burfi post) I might come to Mangalore in June, I have my uncle in Udpi, so will definitely try and meet you in person (I really appreciate your efforts bcos of you atleast all our Konkani traditional food items will be recorded at one place)

    All the very best.

    Shilpa

      prathibalrao responded:
      May 8, 2010 at 4:54 pm

      Hi Shilpa,

      You had commented in my earlier post as you said. But since many viewers write and i never knew that it was your comment. Now after you quoted i just checked. Thanx a lot for your comments.

    Ragi Juice « The Indian Food Court said:
    May 26, 2010 at 11:47 am

    […] this is available in Manipal juice centers. Just to note that if you are a Ragi fan, I just put up Ragi Manni a couple of weeks […]

    asma said:
    April 2, 2011 at 1:06 am

    hi,its my favourite dish looks so yummy n delicious i will definitely try it out thanks for recipe.

      prathibalrao responded:
      April 3, 2011 at 2:49 pm

      Hi Asma,

      This is a summer delight and also yummmmmmmmmm!!!!!

    prathibha said:
    April 8, 2011 at 6:42 am

    can we use ragi flour instead of whole grain?

      prathibalrao responded:
      April 8, 2011 at 7:33 am

      Hi Prathibha,

      The purpose of grinding ragi is to get the texture for Halwa. So you try and lemme know.

        prathibha said:
        April 8, 2011 at 9:44 pm

        Thank you for the prompt reply….you have a good collection of recipes…i will try it…

    Savitha said:
    July 12, 2011 at 3:38 pm

    hi Aunty,

    Awesome Halwa, I prepared this afternoon, it came out very well. Thanks for the recipe.

      prathibalrao responded:
      July 12, 2011 at 5:03 pm

      Hi Savitha,

      Thanx a lot for ur feed back. I always welcome such feed back only.(Preparing and sending me the feed back)

    […] Kalkal, Nevri, Holige, Sukkul undae (undae = laddoo), Ari ta  undae (Rice laddoo), Poddol da  undae (Popped Rice laddoo), Wheat or Ragi Halwa, Laddoo, haalappa, attarasa, tukkudi, kudu ta undae (laddoos made of horse gram), Manara, Karakaddi, chakkuli and manni. Manni is prepared sometimes like a halwa or with a gelatinous porridge like consistency (probably depending on its main ingredient) and is usually made from ragi (finger millet) or arrowroot powder. You can find a recipe here. […]

    […] (undae = laddoo), Ari ta  undae (Rice laddoo), Poddol da  undae (Popped Rice laddoo), Wheat or Ragi Halwa, Laddoo, haalappa, attarasa, tukkudi, kudu ta undae (laddoos made of horse gram), Manara, […]

    rawraj said:
    November 12, 2011 at 4:02 pm

    Could you tell approximately how much time should we stir fry it on low heat.
    I believe if we cook it too much it becomes too hard. It would be helpful if we knew approximate time. Thank you

      prathibalrao responded:
      November 12, 2011 at 9:36 pm

      Hi Rawraj,

      If you are following this recipe, once the mix starts boiling better simmer the heat and when it starts solidifying as shown in step-6, switch of the flame and apply ghee to a plate and pour the mix and flatten it to cut it into required shape and size. I hope i am clear. The time could be depending upon the quantity you prepare. For the above mentioned quantity it could be around 6-8 minutes to thicken.

    Instant Ragi/Finger millet dosa | The Indian Food Court said:
    September 1, 2013 at 2:17 am

    […] Ragi dishes are now available in plenty in restaurants in bigger towns. I have put up only Ragi manni before. Today’s Ragi Dosa recipe is my second Ragi recipe. Given by own tendencies to […]

    » Cooking in coastal South Karnataka said:
    November 22, 2013 at 5:29 pm

    […] (undae = laddoo), Ari ta  undae (Rice laddoo), Poddol da  undae (Popped Rice laddoo), Wheat or Ragi Halwa, Laddoo, haalappa, attarasa, tukkudi, kudu ta undae (laddoos made of horse gram), Manara, […]

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