How to make Ragi Halbhai?


how to make ragi halbhai


Ragi / finger millet is a superb food that the Mother Earth has given us. One of the ragi recipes you will like is for ragi halbhai.

Ragi halbhai made from ragi, jaggery / sugar, coconut and other ingredients is a tasty and healthy sweet dish. It is said to be a body-coolant.

The softness of a piece of ragi halbhai makes it melt in the mouth. The richness of dry grapes, almonds and cashews as garnishing enhance the taste of this wonderful sweet food.





how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.



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Ingredients:


1. Ragi 1 cup
2. Coconut pieces 1/2 cup
3. Jaggery 1-1/4 cup
4. Ghee 2 teaspoons
5. Elaichi powder 2 pinches
6. Cashew, dried grapes and almonds for garnishing
7. Turmeric 1/8 teaspoon

How to make Ragi Halbhai?


1. Wash ragi and soak it for 4-5 hours.

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2. Grind the soaked ragi and coconut pieces by adding water.

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3. Strain the ragi and coconut mixture to separate the milk from the husk, using a small-eyed sieve or strainer.

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4. Grind the husk again, adding enough water. Strain.

Repeat this procedure until all the milk has been strained.

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5. Dissolve jaggery in small quantity of water and then strain to remove any impurities present.

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6. Pour the milk and jaggery syrup into a thick-bottomed kadai or non-stick pan.

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7. Keep the flame to medium.

Cook over a medium flame stirring continuously.
8. Turn the flame to low, when the mixture begins to get thick.

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Keep stirring continuously.
9. When the mix becomes fully thick, add ghee and elaichi powder and continue heating and stirring for minutes.

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10. Drop a small amount (half of 1/8 teaspoon) of the mix to a bowl.

Wait for 1 minute. Touch or press lightly with a finger. If it is firm the mix is cooked, otherwise continue to cook for few more minutes and check again.
11. Pour the mixture into a greased plate. Shake or tap the plate gently to make the mix spread evenly.

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12. Cut into desired shape after the mix is cooled. If you wish, garnish with cashews, dried grapes and almonds. Ragi halbhai is ready.

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TIPS How to make Ragi Halbhai?
1. Use sugar, if you prefer it, instead of jaggery.
2. Use a clean and thin cotton cloth to strain, if sieve or strainer is not available.
3. You can keep the ragi halbhai refrigerated for up to 4-5 days.