Ingredients
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½ cup ragi rava (Nachni Rava or Finger millet semolina).
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3 tablespoons of Ghee (clarified butter)
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1 cup of hot milk
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¼ cup jaggery powder or sugar
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¼ teaspoon cardamom powder
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Chopped almonds and pistachios.
Ready in 20 minutes
Serves 3-4 people
Preparation
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Heat ghee in a pan or Kadai. Then add ½ cup ragi rava.
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Keep stirring the rava for 3 to 4 mins on low heat. The mixture will start to bubble
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When the mixture starts bubbling, add 1/4 cup sugar and Stir well.
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Then add 1 cup of 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.
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Soon the mixture will start leaving the edges of the pan. Now sprinkle 1/4 teaspoon cardamom powder.
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Switch off the flame and transfer the halwa to a serving dish.
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As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits.
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Serve ragi halwa warm.
Tips
Ragi rava gives a better texture to halwa than ragi flour.
