Ragi Halbai Recipe - Karnataka Style Ragi Halwa Recipe
A vegetarian Karnataka recipe with ragi flour (finger millet/ nagli), -/2 fresh coconut - grated, -1/ jaggery - organic. Ready in 1h 5m, serves 10.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Ragi Halbai recipe, soak ragi for 6 to 8 hours
ragi flour (finger millet/ nagli)(2 cups) - 2
Drain the water and then grind it with grated coconut to a fine paste
-/2 fresh coconut - grated(1 cups) - 3
In a pan add a little water, jaggery and dissolve it until it completely
-1/ jaggery - organic(2 cups) - 4
Boil the mixture for 1 minute on medium flame until you see bubbles
- 5
Now add the ragi coconut halbai paste and slowly start stirring, ensuring there are no lumps
ragi flour (finger millet/ nagli)(2 cups)-/2 fresh coconut - grated(1 cups) - 6
You have to do this for a long time on low flame (at least 30 minutes) until the Ragi Halbai thickens and starts leaving the sides of the pan
ragi flour (finger millet/ nagli)(2 cups) - 7
Now smear ghee on a plate and spread the Ragi Halbai evenly
ragi flour (finger millet/ nagli)(2 cups)ghee - adjustable(1/4 cup) - 8
Allow the Ragi Halbai to cool and then cut into desired shapes
ragi flour (finger millet/ nagli)(2 cups) - 9
Serve Ragi Halbai Recipe on festivals or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice
ragi flour (finger millet/ nagli)(2 cups)
Rate this recipe
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Ragi Halbai Recipe - Karnataka Style Ragi Halwa Recipe
A vegetarian Karnataka recipe with ragi flour (finger millet/ nagli), -/2 fresh coconut - grated, -1/ jaggery - organic. Ready in 1h 5m, serves 10.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
To begin making the Ragi Halbai recipe, soak ragi for 6 to 8 hours
ragi flour (finger millet/ nagli)(2 cups) - 2
Drain the water and then grind it with grated coconut to a fine paste
-/2 fresh coconut - grated(1 cups) - 3
In a pan add a little water, jaggery and dissolve it until it completely
-1/ jaggery - organic(2 cups) - 4
Boil the mixture for 1 minute on medium flame until you see bubbles
- 5
Now add the ragi coconut halbai paste and slowly start stirring, ensuring there are no lumps
ragi flour (finger millet/ nagli)(2 cups)-/2 fresh coconut - grated(1 cups) - 6
You have to do this for a long time on low flame (at least 30 minutes) until the Ragi Halbai thickens and starts leaving the sides of the pan
ragi flour (finger millet/ nagli)(2 cups) - 7
Now smear ghee on a plate and spread the Ragi Halbai evenly
ragi flour (finger millet/ nagli)(2 cups)ghee - adjustable(1/4 cup) - 8
Allow the Ragi Halbai to cool and then cut into desired shapes
ragi flour (finger millet/ nagli)(2 cups) - 9
Serve Ragi Halbai Recipe on festivals or as a dessert after your meal of Karnataka Style Sabbasige Rasam, Karnataka Style Kadale Kaalu Saaru and Steamed Rice
ragi flour (finger millet/ nagli)(2 cups)
Rate this recipe
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