|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|
ragi and soak it for 4-5 hours.
the soaked ragi and coconut pieces by
the ragi and coconut mixture to separate
the milk from the husk, using a small-eyed sieve or strainer.
the husk again, adding enough water. Strain.
Repeat this procedure until all the milk has been strained.
Dissolve jaggery in small quantity of water and then strain to remove
any impurities present.
Pour the milk and jaggery
syrup into a thick-bottomed kadai or non-stick pan.
the flame to medium.
Cook over a medium flame stirring continuously.
the flame to low, when the mixture begins to
Keep stirring continuously.
the mix becomes fully thick, add
ghee and elaichi powder and continue heating and stirring
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.
the mixture into a greased plate. Shake or tap the plate gently to make
into desired shape after the mix is cooled.
If you wish,
garnish with cashews, dried grapes and almonds. Ragi halbhai is ready.
|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.|