Ragi & Whole Wheat Halwa Recipe – Finger Millet Pudding
Description:
Ragi Halwa, also known as Finger Millet Pudding, is a delightful alternative to the traditional Wheat Flour Pudding (Gehun Ka Halwa). The unique, earthy flavor of finger millet paired with the rich essence of ghee and crunchy almonds makes this dessert both nutritious and indulgent. It’s a perfect treat to enjoy during festivals or as a comforting dessert on any day. With its heartening ingredients and wholesome taste, Ragi Halwa promises a satisfying culinary experience.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1/2 cup |
| Ragi Flour (Finger Millet/Nagli) | 1/2 cup |
| Ghee | 1 cup |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Whole Almonds (Badam), blanched, peeled, and slivered | 1/4 cup |
| Water | 1 1/2 cups |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Instructions:
-
Heat the Ghee:
Begin by melting the ghee in a heavy-bottomed pan over medium heat. Ensure the pan is wide enough to prevent overcrowding, making stirring easier. -
Roast the Flours:
Add both the whole wheat flour and ragi flour into the melted ghee. Stir continuously over low heat. The goal is to roast the flours slowly, which will bring out their distinct aroma. This process should take about 10 minutes, so be patient and avoid turning the heat up too quickly—slow roasting enhances the flavor and ensures the flours cook properly. Stir often to prevent burning. -
Prepare the Sugar Syrup:
In a separate saucepan, dissolve the water and sugar. Once the sugar is completely dissolved, add the cardamom powder and stir. Heat the mixture until it is warm but not boiling. -
Combine Sugar Syrup with Flours:
When the roasted flours release their fragrance, carefully pour the hot sugar syrup into the flour mixture. Stir constantly to avoid lumps and ensure the syrup is fully absorbed. Continue to stir for about 2 minutes, allowing the water to integrate into the flour and thicken slightly. -
Cook and Stir:
Once the liquid is absorbed, add an additional tablespoon of ghee. Continue stirring the mixture for another 5 minutes. This will help the dessert come together, creating a slightly coarse yet not gooey texture. The consistency should be thick, but not too sticky, with a smooth and fragrant finish. -
Finish and Serve:
Once the halwa reaches the desired texture, turn off the heat. Transfer the Ragi Halwa to a serving bowl, garnish with slivered almonds, and serve hot. The crunchy almonds add a wonderful contrast to the soft, warm pudding.
Serving Suggestions:
Ragi Halwa can be served as a festive dessert during celebrations or as a special sweet treat for family and friends. It pairs beautifully with a cup of chai or can be enjoyed on its own as a fulfilling dessert after a hearty meal.
Notes:
- Stir Constantly: To ensure even roasting and prevent burning, stir the mixture continuously, especially while roasting the flours.
- Low Heat: The key to perfect Ragi Halwa lies in cooking it on low heat. This ensures a gradual cooking process, bringing out the best flavors without rushing.
- Customize with Nuts: While almonds are the traditional choice, you can also add cashews or pistachios for a different flavor profile.
Nutritional Information (Approximate per serving):
- Calories: 320 kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 18g
- Fiber: 3g
- Sugar: 25g
This nutritious and delightful Finger Millet Pudding offers a wonderful combination of healthy grains, rich ghee, and the goodness of almonds, making it a wholesome dessert to include in your next festive spread.
