YIELD 8 PORTIONS
- RAGI FLOUR – 1.5 CUPS
- JAGGERY OR COCONUT SUGAR (POWDERED) – 1.5 CUPS
- COCONUT OIL OR GHEE – 1/2 CUP
- CASHEWS – 1/2 CUP
- CARDAMOMS (POWDERED) – ¼ TSP
- WATER – 3 CUPS
METHOD
- Take a heavy bottomed pan ,add a teaspoon of ghee and roast the cashews till golden brown and set it aside
- Make a slurry with ragi powder and 3 cups of water and pour it into the heavy bottomed pan .
- Stir the mixture on low heat to for about 10 minutes or till the mixture thickens and bubbles on the surface.
- Add the sugar/jaggery and stir till it melts.
- Now mix in the ghee a little at a time with constant stirring. Keep cooking on low flame till the mixture starts to leave the sides of the pan and ghee stars to ooze out.
- Add cardamom powder and the nuts and remove from flame. Serve it hot or cold.
NOTE
- Table sugar can also bre used in the preparation.
- Coconut oil tastes good with jaggery or coconut sugar
- Use ghee while using white sugar.
Ragi Halwa Recipe in தமிழ்
