FINGER MILLET HALWA


Soak Ragi for 3-4 hrs after washing cleanly. Grind Ragi with adequate quantity of water. Strain the liquid and grind the pulp again with 1 cup water. Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the milk goes very light. Discard the millet pulp. Heat Jaggery with half cup water until dissolved and strains to remove any dirt. Add the Jaggery solution to the milk extract from ground millet.Grind grated coconut to extract the milk about half cup. Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then. The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency. Now add a tbsp of ghee and cardamom powder stir well. Remove from fire and spread on a plate greased with ghee. Let it cool or alternately you can refrigerate for half an hour. Now the halwa would have set and ready to cut and serve.