Ragi halbai
By : Method
- Blend ragi flour with warm milk into a smooth paste and let it stand for fifteen minutes.
- Dissolve jaggery in 2 cups of warm water and filter it.
- Cook the ragi flour paste and jaggery water together in a heavy bottomed pan.
- Keep stirring to avoid lumps.
- Add ghee little by little and keep stirring till the whole mass comes together.
- When the halbai becomes dark and shiny and starts to leave the sides of the pan, add cardamom powder and the remaining ghee .
- Pour it on a greased plate and garnish with cashew nuts.
- Allow to set and then cut into desired shapes .
- Relish the silky soft and nutritious Ragi Halbai while still warm.
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Recipe courtesy: Chitra Amma's Kitchen
Ingredients:
1 cup ragi flour
1 cup jaggery
2 cups Coconut Milk/Plain milk
3 tbsps ghee(If coconut milk is used the quantity of ghee can be reduced)
1 pinch cardamom powder
few cashew nuts
1 cup ragi flour
1 cup jaggery
2 cups Coconut Milk/Plain milk
3 tbsps ghee(If coconut milk is used the quantity of ghee can be reduced)
1 pinch cardamom powder
few cashew nuts
RECIPES BY CHITRA RAMACHANDRAN
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