This is a traditional authentic sweet from Karnataka. It is made with just three ingredients and a lot of patience. A healthy and scrumptious dessert I think it is!
For this you will need -
1 cup - Jaggery (powdered or broken into small pieces)
1.5 - 2 cups - Coconut Milk
4 - 5 tablespoons - Raagi flour
Optional -
Pinch of cardamom powder (I didn't add this)
2 teaspoons - Ghee
A plate smeared with ghee (on to which the ragi halbai will be poured to set)
Method -
I recommend using a non stick kadai or a thick bottomed vessel.
Heat the jaggery with about 1/4 cup of water to form a syrup. In the meantime, mix the raagi flour with the coconut milk little by little ensuring no lumps are formed. Once the jaggery has all melted, strain it if you think the jaggery has impurities. I didn't have to strain it.
Reduce the flame and mix the coconut milk, raagi flour mixture to the jaggery syrup and mix well. On a medium high flame, keep stirring this mixture till it thickens. After about 10 minutes, the whole mixture will develop a beautiful shine and it will glisten, stir for another 5 minutes. It is important to continuously stir or else you will end up with a lumpy yucky mass. At this point if you wet your fingers and touch the mass, it shouldn't stick to your fingers. This means raagi halbai is ready. The mixture will also begin to form like a dough and not stick to the kadai any more. At this point you can add the cardamom powder and the two spoons of ghee. Give it a final mix and pour the semi fluid mixture on to the greased plate. Allow to cool and cut into desired shapes!
Serve chilled.
For this you will need -
1 cup - Jaggery (powdered or broken into small pieces)
1.5 - 2 cups - Coconut Milk
4 - 5 tablespoons - Raagi flour
Optional -
Pinch of cardamom powder (I didn't add this)
2 teaspoons - Ghee
A plate smeared with ghee (on to which the ragi halbai will be poured to set)
Method -
I recommend using a non stick kadai or a thick bottomed vessel.
Heat the jaggery with about 1/4 cup of water to form a syrup. In the meantime, mix the raagi flour with the coconut milk little by little ensuring no lumps are formed. Once the jaggery has all melted, strain it if you think the jaggery has impurities. I didn't have to strain it.
Reduce the flame and mix the coconut milk, raagi flour mixture to the jaggery syrup and mix well. On a medium high flame, keep stirring this mixture till it thickens. After about 10 minutes, the whole mixture will develop a beautiful shine and it will glisten, stir for another 5 minutes. It is important to continuously stir or else you will end up with a lumpy yucky mass. At this point if you wet your fingers and touch the mass, it shouldn't stick to your fingers. This means raagi halbai is ready. The mixture will also begin to form like a dough and not stick to the kadai any more. At this point you can add the cardamom powder and the two spoons of ghee. Give it a final mix and pour the semi fluid mixture on to the greased plate. Allow to cool and cut into desired shapes!
Serve chilled.
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