Ragi Halwa

Ingredients

1 cup ragi

1 cup fresh grated coconut

3/4 cup jaggery

cardamom

1 cup ghee 

dry fruits

Method

Soak the ragi or finger millet overnight. Next day, grind it adding 1/2 cup water in two portions to get a milky solution. Strain and keep the liquid aside. Grind the grated coconut with very little water and extract thick juice.

Keep it aside.

In a large shallow pan or vessel, add 2 tbsp ghee and add the ragi liquid. Keep stirring til you notice it slightly thickening. Add the powdered jaggery. Keep stirring. Slowly add the thick coconut milk. Keep adding ghee if you feel it starts to stick to the pan's  sides. You need to stir for more than 20 minutes to see the batter gradually thickening. Now add the dry fruits like almond and cashews which are fried in ghee. Mix with the batter and keep stirring till it thickens into a thick lump and starts leaving the sides of the pan.

On a plate, smear some ghee and pour this whole halwa onto the plate. Spread evenly. Cut when cool.

Ragi Halwa is ready.