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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Ragi idiyappam | kezhvaragu idiyappam recipe with easy step by step pictures for your easy understanding and learning.

Ragi Idiyappam Recipe

Ragi idiyappam or Kezhvaragu Idiyappam or Finger millet String hoppers has become my family favorite now a days. My kids started loving it, when I explained the goodness of Ragi and I am surprised to see they didn’t deny or complain about it. Do try out this healthy Ragi idiyappam recipe and comment. 

 

You can check other Ragi Recipes below

Ragi Koozh

Instant Ragi Dosa

Ragi Semiya Upma

 

step by step instructions of ragi idipappam

Ingredients 

Ragi Flour – 2 cups

Rice flour – 1/2 cup ( idiyappam flour )

Boiling water – 4 to 5 cups ( + or – )

Oil – 2 tsp

Salt – as per taste

Sugar – as per taste and for garnishing 

Grated coconut – for garnishing

 

 

Method

1. Take the correct amount of flours. Dry roast the Ragi flour for 5 to 6 min. 

 

2. Add the rice flour, mix with Ragi flour and again roast for just 3 min. Switch off the stove.  Allow to cool down. Add the salt and mix it. 

 

3. Add the boiling water little by little and keep on mixing the flours, until they become soft and pliable. Add the oil and mix. 

 

4. Take a handful portion of flour and fill the idiyappam mould or Sev press. ( I tried with idiyappam mould, but could not press it, so used the murukku sev press ).  

 

5. Press the mould on the idiyappam plates or idli plates. Steam cook them for 8 to 10 min. 

 

6. Once cooked, serve hot by sprinkling sugar and grated coconut.

 

Tasty and Healthy Ragi Idiyappam is ready. 

 

Notes:

1. Since the Ragi flour is bit coarse, I used the murukku sev press. 

2. Addition of grated coconut is purely optional. 

 

 

 

Recipe to make Ragi Idiyappam

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Ragi idiyappam | Kezhvaragu Idiyappam | Finger Millet String Hoppers

Ragi Idiyappam | kezhvaragu idiyappam is really a very healthy and tasty breakfast. It is very good for the people with diabetics and people with low iron level.

Course Breakfast

Cuisine South Indian

Keyword finger millet string hoppers, kezhvaragu idiyappam, ragi idiyappam

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 298kcal

Author Akila

Ingredients

• Ragi Flour – 2 cups
• Rice flour – 1/2 cup idiyappam flour
• Boiling water – 4 to 5 cups + or –
• Oil – 2 tsp
• Salt – as per taste
• Sugar – as per taste and for garnishing
• Grated coconut – for garnishing

Instructions

• Take the correct amount of flours. Dry roast the Ragi flour for 5 to 6 min.
• Add the rice flour, mix with Ragi flour and again roast for just 3 min. Switch off the stove. Allow to cool down. Add the salt and mix it.
• Add the boiling water little by little and keep on mixing the flours, until they become soft and pliable. Add the oil and mix.
• Take a handful portion of flour and fill the idiyappam mould or Sev press. ( I tried with idiyappam mould, but could not press it, so used the murukku sev press ).
• Press the mould on the idiyappam plates or idli plates. Steam cook them for 8 to 10 min.
• Once cooked, serve hot by sprinkling sugar and grated coconut.

Notes

Since the Ragi flour is bit coarse, I used the murukku sev press.
Addition of grated coconut is purely optional.

*post published on June 12 2015. Updated with recipe.

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As I already said in my Ragi Semiya Upma, I started preparing my Ragi recipes. So today I am here with Instant Ragi Dosa. This Dosa can be prepared in many different ways as per our taste. If you have Ragi flour in hand, this can be made in a jiffy. This one one of the easy way of preparing. My lil one also loved the taste and my hubby too said, he liked it very much. 

Some more Ragi recipes for your view…

Ragi Koozh

Ragi Semiya Upma

Instant Ragi Dosa

Preparation time: 08 min | Cook Time: 5 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients 

Ragi flour – 1 cup

Wheat flour – 1/4 cup

Rice flour – 1/4 cup
Onion – 1 (Chopped finely)

Green chillies – 2 (Chopped finely)

Cumin seeds – 1/4 tsp

Salt as per taste 

Curry leaves – few

Coriander leaves – few

Water – 2 cups ( + or – ) 

Method 

1. Mix the Ragi flour, rice flour, wheat flour and add the green chillies, curry leaves, onion, cumin seeds, salt and coriander leaves. Add water and mix it without any lumps and prepare as a dosa batter consistency.

2. In the Dosa pan, add a tsp of oil and add one spatula of batter and make a dosa form. When it got cooked, flip to the other side and cook.

3. Serve it with any spicy chutney or Tomato Thokku.

Yummy and healthy Ragi Dosa is Ready

Notes:

1. You can add crushed fresh black pepper as per your spice level. I didnt add, as I need to give for my kids.

2. If you have left over batter of idli or dosa, you can add 1 laddle full of that.

3. If you add more rice flour, your dosa will become crispy. For Soft dosa’s replace rice flour with wheat flour itself.
4. My father said, we can add few drumstick leaves instead of curry leaves. 

Tags:Ragi Dosa, Ragi Dosai, Instant Ragi Dosa, Ragi Recipes, Kezhvaragu Dosa, Kezhvaragu Dosai, Kezhvaragu recipes, Finger millet Dosa, Finger millet recipes, Finger millet Dosai, Diabetic recipes, healthy Dosa

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Recipes appeared first on Learning-to-cook.