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.
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