Ragi/Finger Millet & Coconut Milk Halwa

Yay.... Its My 175th Recipe here and feel like its time for some healthy celebration...

Ragi is also known as Finger millet and is a great source of calcium and fiber, No other millet comes close to ragi when it comes to calcium content. The jaggery in it contributes to the iron and overwthis recipe is a healthy dessert that tastes amazing.

This recipe was made by my sister Radha, watched by my mom and passed on to me a few months back, i was very much interested in the recipe as the ingredients were very healthy but didn't get time to make it, finally yesterday night i soaked the ragi and went to sleep. 

Today the first thing i did was making this in the morning, and i am very happy about the outcome and the taste was simply awesome for the simplicity of this recipe.

INGREDIENTS

1 cup ragi/finger millet

1 cup thick coconut milk (i used 50gms coconut milk powder with 1 cup water)

300gms/3 small blocks jaggery

1 handful cashew

6 cardamom 

2+2 tbsp ghee

METHOD

Soak ragi overnight. Grind it with 2 cups of water and cardamom pods for 5 minutes and extract milk using a regular strainer. (dont use cloth strainer) keep aside. 

Prepare the coconut milk and keep aside. 

Soak the jaggery with 1 cup hot water and set aside for 15 minutes or until dissolved. 

In a non stick pan add 2 tbsp Ghee, ragi milk, coconut milk and jaggery. 

Keep stirring continuously in medium heat until the contents statrt to thicken. 

When contents thicken increase the heat to high and add the remaining 2 tbsp ghee. Keep stirring now and then to avoid the halwa from sticking to the bottom. The added ghee will be absorbed in. 

Add in the cashews to the pan and mix well. 

Once the halwa starts leaving the sides and the halwa starts swirling in the pan like a ball remove the pan from heat. 

Transfer to a greased plate and let it cool completely before slicing into squares. 

Enjoy it hot or cold.