30-Minute Irresistible Ragi-Sooji Halwa | Nutritious Treat- Ragi Sooji Halwa is a delicious and wholesome Indian dessert made from finger millet flour (ragi) and semolina (sooji). Known for its rich nutritional profile, ragi is packed with calcium, iron, fibre, and antioxidants, making this halwa a healthy yet indulgent treat. Combining the earthy flavour of ragi with the mild, grainy texture of semolina, this pudding-like dessert is gently sweetened with jaggery/sugar and flavoured with aromatic cardamom and ghee.
💪 Why You’ll Love It
- Power-Packed Nutrition – Ragi is loaded with calcium & iron; semolina supplies slow-release carbs.
- Kid-Approved Flavour – Subtle nutty taste + aromatic ghee & cardamom.
- Festive & Fasting Friendly – Ideal for Navratri, Ekadashi, or a quick winter sweet.
- 30-Minute Wonder – Minimal prep, single pan, pantry staples.
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Essential Ingredients Perfect Ragi-Sooji Halwa Recipe
Ragi (Finger Millet) Flour- Star of the recipe—adds calcium, iron, and a nutty depth that sets this halwa apart from wheat-based versions. Use freshly milled or vacuum-packed flour to avoid rancidity.
Sooji (Fine Semolina)- Gives body and a soft, grain-by-grain texture that ragi alone can’t achieve.
Desiccated Coconut- Adds gentle sweetness, a faintly tropical aroma, and soft chewiness that breaks up the otherwise creamy texture. It also contributes healthy medium-chain fats and a small boost of fibre.
Water / Milk- Hydrates grains and determines final creaminess.
| Ghee- Provides richness, prevents sticking, and carries the fragrance of spices. |
Nuts & Raisins- Supply crunch, healthy fats, and bursts of sweetness.
| Jaggery– Natural sweetener packed with minerals; pairs beautifully with ragi’s earthiness. |
| Cardamom Powder- Signature aroma that brightens the dense flavours of ragi and jaggery. |
How to Make Perfect Ragi-Sooji Halwa Recipe
Warm Jaggery Syrup
In a saucepan, dissolve jaggery in 1 cup of warm water—strain & set aside.
Roast Dry Ingredients
Heat the pan and dry roast the coconut over a low flame until it turns golden brown, and & set aside.
Heat 2 tbsp ghee in a heavy pan.
Add semolina and continue roasting until the mixture turns golden brown, stirring constantly. This will take about 5 minutes. Keep it aside.
Heat 1 tablespoon ghee in the same pan over medium heat. Add ragi flour; roast on low until a nutty aroma.
Add the roasted semolina and coconut with roasted Ragi and stir well.
Add prepared jaggery /sugar syrup slowly, while stirring to avoid lump formation.
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.
- Pour this mixture into the 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.
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Tips for Perfect Ragi-Sooji Halwa Recipe
Add most ghee during roasting for flavour penetration, but reserve a teaspoon for the final gloss. Too little ghee makes the halwa tacky; too much yields a greasy puddle.
Sprinkle freshly ground cardamom at the end—high heat destroys its volatile oils. Toast nuts and desiccated coconut separately for a deeper aroma before folding in.
If the halwa thickens too much while resting, revive it with a splash of hot milk or water and a quick stir over low heat.
📣 FAQs
Can I use sprouted ragi flour?
Absolutely—sprouted flour boosts mineral absorption and lends a sweeter note.
Why did my halwa turn lumpy?
Add liquids gradually while whisking; use hot water to prevent sudden gelatinisation of starch.
Is this suitable for toddlers?
Yes—reduce jaggery, skip whole nuts, and blend to a smooth purée if needed.
🥣 Storing Suggestions
Room Temperature:
Store in a covered container for up to 6 hours in a cool, dry place. Ideal if serving the same day.
Refrigerator:
Keep in an airtight container for 3 to 4 days. Reheat with a splash of water or milk to restore its soft, glossy texture.
Freezer-Friendly:
Freeze in small portions using airtight containers or silicone moulds for up to 1 month. To serve, thaw and reheat with a little warm milk or ghee for best taste.
Reheat Tip:
Always reheat on low flame or in the microwave, adding 1–2 teaspoons of water or milk to prevent drying out.
Serving Suggestions
Serve Ragi-Sooji Halwa warm, topped with ghee-roasted nuts and coconut. Enjoy it as a healthy dessert, festive sweet, or a filling breakfast. Great with chai or milk, and perfect for lunchboxes when set into mini portions.
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Ragi-Sooji Halwa | Finger Millet-Semolina Pudding Recipe
Equipment
- Non-stick pan
- Measuring cups and spoons
- Wooden spatula
- Serving bowl
Materials
- 1 cup ragi flour finger millet flour
- 1/4 cup desiccated coconut optional
- 1/2 cup semolina sooji
- 3-4 tablespoon clarified butter /ghee or vegan butter
- 1/2 cup jaggery or sugar or to taste
- 1/4 teaspoon cardamom powder
- 3 cups water or milk or mix
- 1/4 cup chopped dry fruits of your chose optional
- 10-12 cashews and raisins for garnish
Instructions
preparation
- Boil the water with sugar, and cardamom powder in a pan over low-medium heat.
- Bring to a boil and keep aside.
Method
- 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.
- Melt 1 tablespoon butter 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.
- Melt the ghee in the same pan and add the finger millet stir continuously until you get a roasted aroma.
- Mix the roasted semolina and coconut with roasted Ragi.
- Add the dry fruits of your choice and sugar syrup slowly.
- 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 keep stirring for another 2 minutes until you get the flavour and the right texture.
- Turn off the heat, transfer to a serving bowl and serve the Halwa with the chopped dry fruit (toasted or fried).
- OR
- Pour this mixture into greased plate, keep aside to cool and cut into desired shapes.
Notes
- Adjust sweetness to taste.
- Use milk instead of water for a richer taste.
- Store leftover halwa in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of milk or water before serving.
Ragi-Sooji Halwa is a quick, nutritious dessert that brings traditional flavors to your table. Perfect for any time you want a healthy, comforting treat!
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Nice ,thanx for sharing.