Ragi Halbai Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the ragi flour on low heat until it turns aromatic.
• STEP 2.In a separate pan, melt jaggery with water to make a syrup.
• STEP 3.Add the roasted ragi flour to the jaggery syrup and mix well to avoid lumps.
• STEP 4.Cook the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan.
• STEP 5.Add grated coconut and cardamom powder to the mixture and mix well.
• STEP 6.Grease a plate with ghee and pour the halbai mixture into it. Spread it evenly.
• STEP 7.Allow it to cool and set for a few hours.
• STEP 8.Once set, cut the halbai into desired shapes and serve.

Cooking Tips

• Make sure to roast the ragi flour on low heat to prevent it from burning.
• Stir the mixture continuously while cooking to avoid lumps and ensure even cooking.
• You can add chopped nuts like almonds or cashews for added crunch and flavor.
• Store the halbai in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Ragi Halbai can be served as a dessert or snack.
• It can be enjoyed at room temperature or chilled.
• Serve it as is or garnish with some grated coconut and chopped nuts.
• It pairs well with a cup of hot tea or coffee.