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.
Servings: 4
Calories: 2000kcal
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.
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.