Indian Recipes

Ragi Halwa | Nachni Halwa

Ragi halwa with step-by-step photos. Ragi Halwa is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, sugar, nuts and flavored with cardamom powder. It makes a calcium-rich, filling and delicious candy that everyone will love.

Ragi Halwa served in a bowl

Since many of you have asked me to add ragi recipes, I’ll add them one by one. Ragi is a miracle millet grain and is also called nachni or red millet.

It has great benefits as it is loaded with calcium and rich in minerals. In India, Ragi is consumed in the form of Ragi Mudde, Ragi Ladoo, Ragi KheerRagi Dosa, Ragi Idli, Ragi Roti, etc.

If you are looking for an excellent source of calcium, ragi must be at the top of your list. 100 grams of ragi contain about 350 mg of calcium.

It is a nutrient-dense grain and a superfood. There are many recipes in South Indian cuisine that use ragi.

I’m sharing here the way I learned to make Ragi Halwa from my mother. Here I used used milk and ghee to make this halwa.

Ghee gives a nice aroma and taste. Milk gives a good taste. Ragi halwa is a healthy candy for toddlers and kids. I also added some nuts but they are optional and you can skip them or add your favorite nuts or dried fruit. Remember to chop them and then add them to the halwa.

You can make ragi halwa as a dessert and even as a sweet breakfast.

Step by step guide

How to make Ragi Halwa

1. Heat 3 to 4 tablespoons of ghee in a heavy skillet or kadai. Try to use a well seasoned heavy skillet to avoid the halvah sticking to the skillet.

Heat ghee in a pan

2. Then add ½ cup ragi flour (nachni flour or finger millet flour). You can also use sprouted finger millet flour.

Ragi flour goes rancid quickly. So make sure the flour doesn’t have a rancid flavor and is within its shelf life.

Added ragi flour to ghee

3. Continue stirring the flour over low heat for 3 to 4 minutes.

Stir in the ragi flour

4. The mixture will begin to bubble.

Ragi flour mixture will start bubbling

5. When the mixture begins to bubble, add ¼ cup sugar. You can use raw sugar or regular sugar or you can also add jaggery or palm sugar or coconut sugar.

Added sugar to ragi flour mix

6. Stir and mix the sugar very well with the ragi mixture.

Mix sugar with ragi flour mixture

7. Now add 1 cup of hot milk. The milk must be hot before you add it. Separately, heat the milk in a small saucepan until hot.

added hot milk

8. When you add the milk, stir at the same time. Keep stirring while you add milk.

Keep stirring even after all the milk has been added. Keep stirring the halvah until it starts to thicken.

Mixing milk with ragi flour mixture

9. Soon the mixture will start to leave the edges of the pan. Now add ¼ teaspoon of cardamom powder. Stir and mix well.

You can also add your favorite nuts and dried fruits at this point. Chop them and add. Some options are cashews, almonds, walnuts, pecans, raisins, sultanas, pine nuts, and pistachios.

Added cardamom powder

10. Turn off the heat and transfer the halvah to a serving platter. As the halvah cools, it will thicken even further.

Ragi Halwa prepared in the pan

11. While serving, garnish with finely chopped nuts. In the photo below, I garnished the halvah with finely chopped almonds and pistachios. You can also use finely chopped cashew nuts. Serve ragi halwa warm or chilled.

It makes a filling candy. You can enjoy this sweet whenever you get hungry.

Ragi Halwa served in a bowl

If you are looking for more halwa recipes, check:

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Ragi Halwa Recipe, Nachni Halwa Recipe

Ragi Halwa

Ragi Halwa is a sweet dessert made from ragi flour, ghee, sugar and milk.

preparation time 5 minutes

cooking time fifteen minutes

total time 20 minutes

cooking modePrevent your screen from going dark while preparing the recipe

  • Heat ghee in a pan or kadai.

  • Add ragi flour.

  • Continue stirring the flour over low heat for 3 to 4 minutes. The mixture bubbles

  • When the mixture starts to bubble, add sugar.

  • Stir and mix very well.

  • Then add hot milk. The milk must be hot. Heat the milk separately in another saucepan.

  • Keep stirring the ragi halwa until it starts to thicken.

  • Soon the mixture will start to run off the edges of the pan. Now sprinkle cardamom powder on top.

  • Turn off the heat and transfer the halvah to a serving platter.

  • As the ragi halwa cools down, it will thicken even more. Garnish with chopped dried fruit.

  • Serve ragi halwa warm or at room temperature.

  • If the ragi halwa looks dry, add 1 to 2 tablespoons of hot milk.
  • Instead of sugar, you can also add jaggery. Add jaggery as needed.
  • You can garnish the halvah with your choice of nuts and dried fruit.
  • To make a vegan version of ragi halwa, use a neutral flavored oil instead of ghee. Instead of milk, add plant-based milk or water.

nutritional information

Ragi Halwa

amount per serving

calories 568
Calories from fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Monounsaturated Fat 5g

cholesterol 61mg20%

sodium 59mg3%

potassium 455mg13%

carbohydrates 75g25%

Sugar 31g34%

protein 9g18%

Vitamin A 800 IU16%

calcium 349mg35%

iron 2.5mg14%

*Percent Daily Values ​​are based on a 2000 calorie diet.

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This blog archives post by Ragi Halwa, first published in August 2016, was republished and updated on June 30, 2022.

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