Ragi Halwa Recipe (Easy & Instant)- Sharmis Passions

Ragi Halwa is a delicious sweet made using ragi flour, jaggery, ghee, cashews and cardamom powder. This method is easy to make and instant unlike the traditional version but tastes just so good. Ragi Halwa is no less than wheat halwa and this is a must try for all halwa lovers.

This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. Do try this easy sweet and enjoy!

Jump to:

About Ragi Halwa

Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darkens from pale cream to deep brown.

This recipe is special because of the simple ingredients and method used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich and delicious.

I usually make this for special occasions. I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, and ever since this has become our family favourite.

The first time I tasted ragi halwa was at Ananda’s restaurant we didn’t order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it then wanted to make a post here.

I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is so do try and let me know.

Similar Recipes

Ragi Halwa Video

Ragi Halwa Ingredients

• Ragi Flour – I use ragi flour to make the base of the halwa. It has a mild, earthy flavour that works really well with jaggery and ghee. 
• Water – I add water to extract the ragi milk, this is the most important step. Water is used for making jaggery syrup too.
• Jaggery – I added jaggery for sweetness as it give a natural caramel taste. You can replace it with cane sugar or brown sugar in that case you can add it as such.
• Ghee – I used ghee for frying the cashews first, then add more slowly while cooking to get the halwa consistency. 
• Cashews – I fry broken cashews in ghee until they turn golden brown. These add crunch and flavour.
• Cardamom powder – Cardamom powder is added for flavoring.

How to make Ragi Halwa Step by Step

1.To a bowl add ½ cup ragi flour, add 1 ½ cups water to it.

2.Whisk it well and set aside.

3.Transfer to a mixer jar. Blend for few seconds and bring back.

4.Place a bowl, place a sieve on it add a muslin cloth on it.

5.Squeeze well until all the milk is extracted. I did this in 2 batches.

6.Set this aside.

7.To a pan add ½ cup jaggery, add ½ cup water.

8.Cook until jaggery dissolves completely. Switch off and set aside.

9.We need around 3-4 tablespoon in total and we will be adding it little by little. Heat 1 teaspoon ghee in a kadai, add 1 ½ tablespoon cashews broken, fry until golden brown. Remove and set aside.

10.Whisk the ragi mixture well.

11.Add it to the kadai.

12.Mix it well. Keep flame in medium and keep stirring. As we are cooking in medium flame keep stirring. In 5 minutes the mixture will start to thicken slightly.

13.Strain and add jaggery syrup now.

14.Mix well and cook in medium flame until the mixture thickens like this.

15.Now start adding ghee little by little. Add 1 tablespoon mix well until it is absorbed then add next tablespoon.

16.Ghee is absorbed, mix it well.

17.Add next 1 tablespoon ghee and mix it well. Keep stirring.

18.At one stage it will leave sides of the kadai and slide easily around the kadai.

19.Add ghee fried cashews and ⅛ teaspoon cardamom powder.

20.Mix well and cook until non sticky like shown.

21.When you touch, it should not stick at all. Switch off.

Ragi Halwa is ready!

Expert Tips

• Stir constantly – I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract milk – I squeeze muslin cloth really firmly to get as much milk as possible. 
• Add ghee slowly – I add the ghee little by little, just a spoonful at a time because the mixture needs time to absorb it. 
• Check the consistency – I watch for when the halwa starts to leave the sides of the pan and stop absorbing ghee. 
• Use low flame – I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Time taken – It takes time to thicken but once it thickens and we start adding ghee then it comes together quickly.

Serving and Storage

Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for 2 to 3 days. For longer storage, refrigerate and warm gently before serving.

FAQS

1.Can I use whole ragi?

Yes, you can use whole ragi also, You may get more milk when you extract from whole ragi grain so the halwa quantity will be more.

2.How do I know the ragi milk is ready?

It should be thin and slightly creamy, not too watery.

3.Can I reduce the ghee?

Yes, add ghee little by little so that you can reduce the usage of ghee.

4.Can I use white sugar?

Yes you can add regular white sugar or cane sugar or brown sugar, but jaggery gives the best flavour and deep colour to the halwa.

5.What if the halwa is thin?

You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don’t add too much water while extracting.

If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Ragi