Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen.

Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners. If you have sudden guests in your house, and you want to make something healthy and sweet and this ragi flakes halwa is your go to recipe.

What is Ragi Aval ?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium. Ragi aval or Finger millet flakes is healthier than rice flakes and taking this millet flakes is a healthier choice for your daily life.

Why You’ll Love This Ragi Aval Halwa Recipe

• Ready in 10 minutes
• Made with millet
• No maida
• Beginner-friendly

If you like halwa recipes, then check my other halwa recipes like below and some quick sweet recipes

• carrot halwa
• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

Check my other Millet recipes like

• Ragi aval egg and vegetable stir fry
• Foxtail millet sweet pongal
• Ragi idiyappam
• Instant Ragi dosa
• Ragi Semiya upma

Now lets see How to Make Ragi Aval Halwa

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1cup powdered jaggery (adjust)
• 4 tbsp ghee
• 8–10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Procedure to make the Halwa

Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.

In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.

Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.

Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.

At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.

Mix it well and serve it hot hot.

Serve warm and enjoy!

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Recipe to make the Halwa

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Ragi Aval Halwa

Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen. Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners.

Course Dessert, sweet

Cuisine Indian, South Indian, tamil nadu

Keyword ragi, ragi aval

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 2000kcal

Author Akila

Cost 5

Equipment

• 1 pan or kadai

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1 cup powdered jaggery adjust
• 4 tbsp ghee
• 8 –10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Instructions

• Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.
• In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.
• Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.
• Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.
• At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.
• Mix it well and serve it hot hot.

Notes

Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
always serve the halwa immediately, for best taste.
Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
Always roast ragi flakes lightly before adding water. This enhances flavor.
Cook on low–medium flame to avoid burning at the bottom.
Halwa thickens as it cools, so stop cooking when slightly soft.

Storage option

Best served fresh. Can be stored in refrigerator for 1 day.

Frequently Asked Questions – Ragi Aval Halwa

1⃣ What is Ragi Aval?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium.

2⃣ Is Ragi Aval Halwa healthy?

Yes, it is healthier compared to maida-based sweets because it uses millet. However, since it contains jaggery, ghee and coconut, it is calorie-dense. Enjoy in moderation.

3⃣ Can I replace jaggery with sugar?

Yes, you can use sugar instead of jaggery. The taste will be slightly different. Jaggery gives a deeper, traditional flavor.

4⃣ Can I make this halwa vegan?

Yes. Replace ghee with coconut oil. The flavor will change slightly but it still tastes delicious.

5⃣ Why is my halwa dry or hard?

This happens if:

1. Too little water is added
2. It is overcooked
3. Sugar syrup or jaggery becomes too thick. Add a little warm water and mix to loosen the texture.

6⃣ Why is my halwa sticky?

If jaggery syrup is not strained or if excess water is added, halwa may turn sticky. Cook a little longer until it thickens.

7⃣ How long can I store Ragi Aval Halwa?

It stays good:
At room temperature: 6–8 hours
In refrigerator: 1–2 days
Reheat with 1 tsp ghee before serving.

8⃣ Can I add milk instead of water?

Yes, you can replace water with milk for a richer taste. However, shelf life reduces if milk is used.

9⃣ Is this recipe good for kids?

Yes, ragi is rich in calcium and iron. Reduce jaggery slightly if making for small children.

Can I make this for festivals?

Absolutely! This halwa is perfect for small poojas, Navratri, or as a quick prasadam-style sweet.

Notes or tips for this Ragi flakes halwa

1. Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
2. always serve the halwa immediately, for best taste.
3. Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
4. Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
5. Always roast ragi flakes lightly before adding water. This enhances flavor.
6. Cook on low–medium flame to avoid burning at the bottom.
7. Halwa thickens as it cools, so stop cooking when slightly soft.

Pro Tips for Perfect Texture

For softer halwa – Add 1–2 tbsp extra hot water at the end.
For richer taste – Replace half water with milk.
For glossy finish – Add 1 tsp ghee at the final stage.
For grainy texture like temple style – Do not overmix after sugar melts.
For extra flavor – Add a pinch of edible camphor (very little!).

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The post Ragi Aval Halwa | Easy Ragi Flakes Sweet Recipe appeared first on Learning-to-cook.

Also this is one of the first millet recipe in my blog. Soon planning to try various recipes with different millets.

Ingredients

Foxtail Millet – 1 cup
moong dal – 3/4 cup
Ghee – 5 tbsp
water – 5 cups
powdered jaggery – 2 cups
salt – less than 1/4 tsp
cashews – 10 to 12
raisins – 10 to 12
cardamom – 3 crushed

Thinai Sakkarai Pongal – A Healthy Twist on the Classic Sweet Pongal
If you’ve grown up in Tamil Nadu or any South Indian household, Sakkarai Pongal (also called Chakkarai Pongal) is more than just a dish — it’s pure comfort in a bowl. That rich, ghee-laden aroma, the melt-in-your-mouth texture, and the perfect balance of sweetness from jaggery makes it irresistible, especially during festivals like Pongal, Navarathri, or Thaipusam.
But what if we could enjoy this traditional treat while adding extra nutrition? Enter Thinai Sakkarai Pongal — the wholesome version made with foxtail millet (thinai) instead of rice. Foxtail millet has been a part of Tamil cuisine for centuries, praised in ancient texts, and it’s making a strong comeback today as a superfood.
Why Choose Thinai (Foxtail Millet)?
Foxtail millet is a powerhouse grain:
Low glycemic index — helps manage blood sugar better than regular rice.
Rich in iron, magnesium, protein, and B vitamins.
Supports digestion, boosts metabolism, and keeps you fuller for longer.
Gluten-free and diabetic-friendly when consumed mindfully.
Swapping rice for thinai gives you the same creamy, comforting pongal experience with added health benefits — perfect for everyday indulgence or festive occasions without the guilt.
Ingredients (Serves 4–5 people)
½ cup thinai (foxtail millet)
¼–½ cup moong dal (pasi paruppu / yellow split gram) — use ½ cup for richer, creamier texture
¾–1 cup jaggery (powdered or grated) — adjust to taste; organic works best
1–1½ cups water (for cooking millets)
½–1 cup milk (or plant-based milk for vegan version)
3–4 tbsp ghee (divided)
10–12 cashew nuts
10–15 raisins
¼ tsp cardamom powder
Optional pinch of edible camphor (pachai karpooram) for that authentic temple-style aroma
Step-by-Step Recipe
Prep the grains
Rinse the thinai and moong dal together 2–3 times until the water runs clear. (Some people dry-roast them lightly for extra aroma — optional but recommended.)
Pressure cook
Add the rinsed thinai + moong dal to a pressure cooker.
Pour in 1½–2 cups water + ½ cup milk (total liquid ≈ 3–4 times the grain volume for mushy consistency).
Cook for 4–5 whistles on medium flame until soft and mushy. Let pressure release naturally.
Alternative (stovetop): Cook in a heavy-bottomed pan, stirring occasionally, until fully soft (may take 25–35 minutes).
Prepare jaggery syrup
In a separate pan, add jaggery + ½ cup water. Heat on low-medium flame until jaggery fully melts.
Strain to remove impurities (optional if using clean jaggery powder).
Bring to a gentle boil for 3–4 minutes to get a slightly thick syrup (no need for string consistency).
Combine
Mash the cooked millet-dal mixture lightly with a ladle for creaminess.
Pour the hot jaggery syrup into the cooked mixture (or vice versa — both ways work).
Mix well on low flame for 5–8 minutes until it comes together into a glossy, semi-thick pongal consistency.
Add cardamom powder and a pinch of edible camphor (if using). Adjust sweetness if needed.
Tempering (the soul of pongal!)
Heat 2–3 tbsp ghee in a small pan.
Fry cashews until golden, then add raisins until they plump up.
Pour this entire ghee-nut mixture over the pongal and mix gently.
Serve hot — drizzled with an extra teaspoon of ghee on top for that irresistible shine.
Tips for the Perfect Thinai Sakkarai Pongal
Use good-quality, dark jaggery for deeper flavor and color.
The pongal thickens as it cools, so keep it slightly loose while hot.
For richer taste, increase ghee and use more moong dal.
Store leftovers in the fridge for 1–2 days; reheat with a splash of milk.
Thinai Sakkarai Pongal proves that tradition and health can go hand in hand. Next time you’re craving something sweet and soul-satisfying, skip the guilt and reach for this millet version — your body (and taste buds) will thank you!
Have you tried making pongal with millets yet? Which millet is your favorite for sweet dishes? Let me know in the comments!
Happy cooking & happy feasting!

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Foxtail Millet Sweet Pongal

A delicious and healthy foxtail millet sweet pongal also called Thinai sakkarai pongal in Tamil. This foxtail millet sweet pongal is one of the tastiest pongal I have ever had.

Course sweet

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 3 people

Calories 400kcal

Author Akila

Equipment

• pressure cooker, tadka pan

Ingredients

• Foxtail Millet – 1 cup
• moong dal – 3/4 cup
• Ghee – 5 tbsp
• water – 5 cups
• powdered jaggery – 2 cups
• salt – less than 1/4 tsp
• cashews – 10 to 12
• raisins – 10 to 12
• cardamom – 3 crushed

Instructions

• soak the millet for 1 hr and dal for 30 min.
• filter the water and fry them in the pressure cooker adding 1 tbsp of ghee
• add water and cook them for 5 whistles
• they turn mushy.
• add the powdered jaggery, salt and mix well
• In a small tadka pan, add the remining ghee and fry the raisins and cashews.
• add the fried nuts and crushed cardamom to the millet pongal
• tasty foxtail millet sweet pongal is ready to be served.

Notes

1. instead of jaggery, you can add karupatti or katti vellam
2. i used powdered jaggery for easy cooking, if you are using katti vellam, melt it with water and add to the millet
3. the colour of the pongal changes according to the jaggery we use

The post Foxtail millet sweet pongal appeared first on Learning-to-cook.

Banana Halwa is a tasty dessert which can be easily prepared with just three main ingredients – Banana, sugar and ghee. In this Banana halwa i have added corn flour also to give the halwa a very glossy texture. But adding corn flour is purely optional and is not added in the tradiona recipe of preparing the banana halwa.

Mainly, banana halwa is prepared with a type of banana called Nendram banana. This Nendram banana halwa is authentic to Kerala cuisine and is very famous in kerala. But today I prepared with poovam banana or poovan type banana as i had lot of this type of banana at home.

Though preparing this halwa is time consuming, the end result is awesome. So friends do try this Halwa and let menknow how it has turned out for you.

If you like recipes with banana, then do check out my other banana recipes in this site like below

• Banana kuzhipaniyaram
• Almond Banana Carrot Smoothie
• Oats and banana walnut cake – No egg no butter
• Banana Bonda
• Banana Walnut Muffins Eggless
• Eggless Banana Walnut Bread
• Banana Pancake using wheat flour

If you like halwa recipes then do check out these halwa

• Mango halwa
• Milk halwa
• Sooji ka halwa
• Badam Halwa
• Apple halwa
• Channa dal halwa
• Carrot Halwa
• Beetroot halwa
• White Pumpkin halwa

Video recipe of Banana Halwa

Printable recipe of Banana Halwa

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Banana Halwa Recipe

Banana Halwa is a tasty dessert which can be easily prepared with just three main ingredients - Banana, sugar and ghee. In this Banana halwa i have added corn flour also to give the halwa a very glossy texture. But adding corn flour is purely optional and is not added in the tradiona recipe of preparing the banana halwa.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Banana - 7 to 8
• Sugar - 1 cup *check notes
• Ghee - 4 to 5 tbsp
• Nuts - 4 tbsp almonds, cashews, hazelnuts etc
• Corn flour - 5 tsp
• Water - little

Instructions

• Take banana and slice them
• Make them to a paste in a food processor or mixie jar.
• In a heavy bottomed pan, add 1 tsp ghee and fry the nuts.
• Keep them aside.
• In the same pan, add the banana paste and keep stirring.
• After about 12 min, it starts to thicken.
• Now add the sugar, 1/2 cup first. Check for the sweetness first and then add the remaining sugar.
• Let all the dissolve nicely.
• Now add little water to cornflour and make it a paste. Add this paste to the halwa.
• Once you have added the corn flour mixture, do not stop stirring the halwa.
• The halwa loosens first and then starts to thicken.
• Now add ghee 1 tbsp at time. Add 4 to 5 tbsp of fhee at equal intervals of 3 to 5 min.
• At one stage, the ghee starts to ooze out from the halwa.
• Turn off the stove and serve the tasty banana hakwa hot. Or transfer to a plate greased with ghee, allow to cool down and cut into squares and then serve.

Notes

Check the below notes 

Step by step instructions of Banana Halwa

Ingredients

• Banana – 7 to 8
• Sugar – 1 cup ( *check notes )
• Ghee – 4 to 5 tbsp
• Nuts – 4 tbsp ( almonds, cashews, hazelnuts etc)
• Corn flour – 5 tsp
• Water – little

Method to prepare Banana Halwa

Take banana and slice them

Make them to a paste in a food processor or mixie jar.

In a heavy bottomed pan, add 1 tsp ghee and fry the nuts. Keep them aside.

In the same pan, add the banana paste and keep stirring.

After about 12 min, it starts to thicken.

Now add the sugar, 1/2 cup first. Check for the sweetness first and then add the remaining sugar.

Let all the sugar dissolve nicely and completely.

Now add little water to cornflour and make it a paste.

Add this paste to the halwa.

Once you have added the corn flour mixture, do not stop stirring the halwa.

Kepp stirring the halwa in medium flame. The halwa loosens first and then starts to thicken.

Now add ghee 1 tbsp at time. Add 4 to 5 tbsp of fhee at equal intervals of 3 to 5 min.

At one stage, the ghee starts to ooze out from the halwa.

Now add tge fried nuts and give a stir.

Turn off the stove and serve the tasty banana hakwa hot. Or transfer to a plate greased with ghee, allow to cool down and cut into squares and then serve.

Here i dont have that much patience, and so i served to serve it hot.

Tasty and delicious Banana Halwa is ready.

Notes

1. *First add 1/2 cup sugar and check for sweetness. If it suits your taste, then no need to add the other 1/2 cup. Try adjusting according to your tastebuds.

2. Also sugar can be replaced with palm sugar, jaggery, karupatti etc.

3. Since I didnt get, Nendram pazham, I tried the halwa with poovam pazham. You can try with other variety of bananas also.

4. You can add little cardamom powder or banana essence to give it more flavour.

The post Banana Halwa | Halwa Recipes appeared first on Learning-to-cook.

Carrot Kheer / Carrot payasam is a simple, healthy and delicious dessert which can be made very easily. Though I wanted to try this kheer before somehow I kept postponing it. Also there are many versions in preparing this carrot kheer and this one is mine and I feel it is simple and suits my taste. Do try it and let me know. You can see different kheer / payasam recipes in my blog. Some are below.

Some Payasam Recipes in this blog
Mango Payasam
Jackfruit payasam
Pasta payasam
Quinoa Payasam
Semiya Kheer

How to make carrot kheer

Preparation time: 15 min | Cook Time: 15 min | Serves: 3

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients
Carrot – 1
Milk – 1.5 cups + 3 tbsp
Almonds – 7 to 8 (optional)
Cashews –  5 to 6 for frying in ghee +  10 (optional)
Raisins – 8 to 10 for frying in ghee
Sugar – 4 tbsp ( or as per taste )
Ghee – 2 tsp
Saffron – few strands
Cardamom pods – 3 (crushed)
Hot water for soaking almonds and cashews

Method 

1. Grate the carrots. Soak the almonds and cashews in hot water for 30 to 45 min.
2. In a pan/kadai, add 1/2 tsp ghee.

3. When it is hot add the cashews, fry till golden brown and keep it separately. In the same pan, add the raisins, fry it and keep it separately.

4. In the same pan, add 1 tsp ghee and add the grated carrots and fry it till the shhh sound stops (around after 4 to 5 min.)

5. Add 2 to 3 tsp milk and saute them slightly for another 3 min.

6. Transfer the content to the mixer, along with the soaked almonds, cashews and sugar. Grind to a smooth paste. (Add 2 to 3 tsp milk if needed)

7. In the same pan, add milk and add the saffron. Allow to boil.

8. Add the ground paste and mix nicely. Care to be taken, that it might get stick to the bottom and the sides of the pan. Keep on stirring gently.

9. Add the crushed cardamom and the fried cashews and raisins. Give a stir. Check whether the kheer came to a little thick consistency as shown below.

10. Switch off the stove and serve the hot and delicious carrot kheer.

Delicious, Tasty and Healthy Carrot Kheer is ready

Note:
1. Addition of cashews while grinding is purely optional. It enhances the kheer taste. If you are health or diet conscious, you can avoid it.

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The post Carrot Kheer | How to make Carrot Payasam | Gajar ka kheer | Kheer Recipes | Payasam Recipes appeared first on Learning-to-cook.

Semiya payasam or Vermicelli payasam or Vermicelli kheer is an easy, simple and delicious kheer. This is one of our family favorite payasam and also the first payasam, which i learnt to make it in early days. It can be made in a jiffy when any guests arrives at home and can never go wrong most of the times. I have posted some easy and yummy payasam recipes and you can have a look on it.

Some of the delicious payasam/kheer recipes are

Mango kheer / Mango payasam
Pasta Payasam
Javvarisi Semiya payasam
Quinao Payasam
Jackfruit Kheer

How to make Semiya Payasam / Vermicelli Payasam / Vermicelli Kheer

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients

1. Milk – 3 cups + 1 cup

2. Semiya (vermicelli) – 1 cup

3. Sugar – According to taste

4. Cardamom pods – 5 to 6 (crushed)

5. Cashews – 8 to 10 

6. Raisins – 8 to 10

7. Water – 1 cup

8. Salt – a pinch

9. Ghee – 2 to 3 tsp

Method

1. In a small pan, fry the vermicelli in 1 tsp ghee, till it becomes, light brown and keep it aside.

2. In the same pan, 1 tsp ghee and again fry the cashews and raisins and keep aside.

3. In a vessel, add 1 cup milk + 1 cup water and allow to boil and add a pinch of salt to it. 

4. Now add the fried vermicelli and when it is 3/4th cooked, add the sugar, cardamom pods.

5. Add the remaining milk and allow to boil.

6. Add the cashews, raisins and the saffron and mix well and serve hot.

7. Delicious Payasam is ready

Notes:

1. Adding a pinch of salt, enhances the taste of the payasam.

2. Instead of adding, 1 cup milk + 1 cup water, you can cook the vermicelli in the water itself (until 3/4th cooked) and then add the milk. My mother uses this way and i am following it. 

3. Semiya Payasam will thicken when it cools down. So you can add little milk and add to it accordingly.

4. You can reduce the sugar and milk and can add condensed milk, for a rich taste.

Easy and Delicious Semiya payasam / Vermicelli Kheer is ready. 

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