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Ragi Halbai

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. 

Course festive treats, healthy snacks, traditional sweets
Cuisine dakshina kannada, karnataka
Keyword finger millet fudge, ragi halbai, south indian cooking, traditional recipes
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 15 pieces
Author Jayashree


  • 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


  1. Soak ragi for five hours.

  2. Grate the coconut.

  3. Discard the water, grind ragi and coconut to a fine paste by adding little water.

  4. 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. 

  5. Smear some ghee on a plate. 

  6. Take the jaggery and melt it with a cup of water. Strain to remove impurities. 

  7. 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. 

  8. Add the remaining ghee, once it foerms a mass and leaves the side, put cardamom powder, mix and spread it over the greased plate. 

  9. Cut it into squares, decorate with roasted cashews. 

Recipe Notes

  • Ragi needs too 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.
  • Keep stirring the dish.