Combining nutritious ragi flour with rich cocoa, ghee, and jaggery yields a fudgy, melt-in-your-mouth halwa. Packed with calcium and iron, this decadent treat satisfies intense chocolate cravings while offering a wholesome, energizing alternative to conventional.
Ingredients
For halwa
½cup ragi(nachni flour or finger millet flour).
3 to 4 tbsp ghee
1 cup hot milk
¼ cup sugar
¼ tsp cardamom pdr
For garnishing
6 to 7 almonds– slivered or chopped finely
6 to 7 pistachios– slivered or chopped finely
Preparations
Heat ghee in a pan or kadai.
Add the ragi flour.
Keep stirring the flour for 3 to 4 minutes on low heat. The mixture will bubble
When the mixture starts bubbling, add sugar.
Stir and mix very well.
Then add hot milk. The milk has to be hot. So heat the milk separately in another pan.
Continue stirring the ragi halwa, till it starts thickening.
Soon the mixture will start leaving the edges of the pan. Now sprinkle cardamom powder.
Switch off the heat and transfer the halwa to a serving dish.
As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits.
Serve ragi halwa warm or at room temperature.
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