Ragi & Whole Wheat Halwa Recipe - Finger Millet Pudding
Ragi Halwa or Finger Millet Pudding is a delicious alternative to the Wheat Flour Pudding / Gehun Ka Halwa that we make at home. The distinct taste of the finger millet along with the ghee and almonds make it nutritious and wholesome too.
Ragi Halwa or Finger Millet Pudding is a delicious alternative to the Wheat Flour Pudding / Gehun Ka Halwa that we make at home. The distinct taste of the finger millet along with the ghee and almonds make it nutritious and wholesome too.
This halwa can be prepared for festive occasions such as Diwali, Navratri or Ganesh Chaturti - if you wish to add a touch of health to your sweet dish. But it can just as well be made as a simple post-meal treat for a homely lunch or dinner with the family.Halwas are simple to put together and mostly all follow a similar principle and procedure.
Serve the Ragi Halwa or Finger Millet Pudding as a dessert for any festival or also as a Party dessert.
Here are a few other popular halwas from Archana's Kitchen, for you to try:
10 M
30 M
40 M
4 Servings
Ingredients
- 1/2 cup Whole Wheat Flour
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 1 cup Ghee
- 1 cup Sugar
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/4 cup Whole Almonds (Badam) , blanched, peeled and slivered
- 1 1/2 cups Water
How to make Ragi & Whole Wheat Halwa Recipe - Finger Millet Pudding
To make the Ragi Halwa Recipe, melt the ghee in a heavy bottomed pan on medium heat; add both the ragi and wheat flours into the ghee.
Stir them along with the ghee on low heat until you get a roasted aroma.
This takes about 10 minutes and sometimes more. Please avoid turning the heat to high to fasten the process. The slow process helps in gradual cooking of the halwa.
In the mean while, in another sauce pan; dissolve the water and sugar. Stir in the cardamom powder to this.
After about 10 minutes and the roasted aromas come out, add in the hot sugar water mixture to the four mix and stir continuously for about 2 minutes or till the water is all absorbed into the flour.
Once absorbed, add a tablespoon of more ghee and keep stirring for another 5 minutes until you get the flavors and the right texture.
The texture of the halwa is a little course and not gooey. Turn off the heat, transfer to a serving bowl and serve the Ragi Halwa with the almonds
Serve the Ragi Halwa or Finger Millet Pudding as a dessert for any festival or also as a Party dessert.
Note Take care to ensure that the flour does not get burnt, hence keep the flame low and stir constantly.
