Ragi-Sooji Halwa | Finger Millet-Semolina Pudding Recipe| Ragi Semolina Halwa Recipe

ragi-sooji halwaRagi-Sooji Halwa:

Ragi is one of the most used grain in south India. Ragi-sooji halwa is a healthy, tasty, nutritious, easy to made and lip-smacking Indian dessert. 

More recipes from this blog you might like :
Matar Ki Kheer–Green Peas Pudding
Semolina-coconut Laddu
Coconut and Melon seeds Katli-
Dry Fruits chikki/brittle

How to make Ragi-Sooji Halwa:

 Main Ingredients: Ragi (finger millet) and Semolina
Course: breakfast& snacks
Cuisine: Indian
Level of cooking: medium
Author: Swati Paathak
Taste: Sweet 

 

Ragi-Sooji Halwa | Finger Millet-Semolina Pudding Recipe| Ragi Semolina Halwa Recipe
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • ½ cup Ragi (finger millet) flour
  • ½ cup desiccated coconut
  • ½ cup semolina (sooji)
  • 3-4 tablespoon clarified butter (ghee)or vegan butter
  • ½ cup sugar or to taste
  • ¼ teaspoon cardamom powder
  • 8-10 Almonds blanched, peeled and slivered
  • 2.5 cups water
  • ¼ cup chopped dry fruits of your chose (optional)
Instructions
  1. Boil the water with sugar, and cardamom powder in a pan over low-medium heat.
  2. Bring to a boil and keep aside.
  3. Heat the pan and dry roast the coconut over a low flame until you get golden brown colour and have sweet aromas and keep aside.
  4. Melt 1 tablespoon butter in the same pan over medium heat.
  5. Add semolina and roast to golden brown colour and will have a light sweet aroma stirring constantly this will take about 5 minutes and keep aside.
  6. Melt the ghee in the same pan and add the finger millet stir continuously until you get a roasted aroma.
  7. Mix the roasted semolina and coconut with roasted Ragi.
  8. Add the dry fruits of your choice and sugar syrup slowly.
  9. Turn down the heat to medium-low and let it cook for about 3-4 minutes.
  10. Semolina and finger millet will absorb the water.
  11. Add more ghee and keep stirring for another 2 minutes until you get the flavour and the right texture.
  12. Turn off the heat, transfer to a serving bowl and serve the Halwa with the chopped dry fruit (toasted or fried).
  13. OR
  14. Pour this mixture into greased plate, keep aside to cool and cut into desired shapes.
Notes
Take care to ensure that the flour does not get burnt, keep the flame low and stir constantly.
Garnish as per your choice.

Ragi sooji Halwa Recipe(step by step with photo)

Preparation:

  • Boil the water with sugar, and cardamom powder in a pan over low-medium heat.
  • Bring to a boil and keep aside.

Method:

ragi-sooji halwaHeat the pan and dry roast the coconut over a low flame until you get golden brown colour and have sweet aromas and keep aside.

ragi-sooji halwa

Melt 1 tablespoon ghee in the same pan over medium heat.
Add semolina and roast to golden brown colour and will have a light sweet aroma stirring constantly this will take about 5 minutes and keep aside.

ragi-sooji halwaMelt the ghee in the same pan and add the finger millet stir continuously until you get a roasted aroma.
ragi-sooji halwa
Mix the roasted semolina and coconut with roasted Ragi.
ragi-sooji halwa

  • Add the and sugar syrup slowly, as you add the syrup to semolina and finger millet water will splatter.
  • Turn down the heat to medium-low and let it cook for about 3-4 minutes.
  • Semolina and finger millet will absorb the water.
  • Add more ghee and dry fruits of your choice and keep stirring for another 5 minutes until you get the flavours and the right texture.
    ragi-sooji-halwa
  • Pour this mixture into greased plate, keep aside to cool and cut into desired shapes.
  • Ragi-Sooji halwa is ready to serve, Top with the chocolate or strawberry syrup and serve.

Enjoy!

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