Ragi Halbai / Finger Millet Fudge
Ragi halbai is a twist to the usual one that is prepared using rice. It is tasty and healthy. Finger millet, coconut and jaggery are cooked together to form a delicious fudge.
Servings 15 pieces
Ingredients
- 1 cup ragi
- 1 cup jaggery
- 1 cup fresh coconut
- 2 tablespoon ghee
- 2.5 cup water
- 1/2 teaspoon cardamom powder
- a few cashew for topping
Instructions
- Soak ragi for five hours.
- Grate the coconut.
- Discard the water, grind ragi and coconut to a fine paste by adding little water.
- Strain the liquid through a sieve, press the residue with the back of a spoon to extract the liquid. Grind it again with some water, and again strain it. I used one and half cup of water for grinding.
- Smear some ghee on a plate.
- Take the jaggery and melt it with a cup of water. Strain to remove impurities.
- Now, put the jaggery and the strained mixture in a pan and lett it cook. Add some ghee to it. Keep stirring, otherwise, it will stick to the pan.
- Add the remaining ghee, once it foerms a mass and leaves the side, put cardamom powder, mix and spread it over the greased plate.
- Cut it into squares, decorate with roasted cashews.
Notes
- Ragi needs to be cleaned well before using. Small impurities are present that can damage organs of the body, thus it is highly recommended to clean it properly before using.
- It is usually rinsed in water and gently the water is displaced, the impurities are seen lying at the bottom.
- While grinding, check the amount of water that you are utilising, it is important you use the recommended amount.
- While cooking, keep stirring the liquid.