Hey dear Reader, I am posting after a while here. Valentine’s day is around the corner. Everyone will be planning to cook something good for loved one’s / family or friends, right? I always love sweets/ desserts can be made in less than 30 minutes. At the same time, if it has some nutritional benefits that is a brownie point!
Couple of days back my son, a fussy eater asked for
homemade sweet! He never admires home cooked food so easily except few of my
baking! I planned to make Ragi/ finger millet pudding which was in my to-do for
some time now. We normally make Ragi halubai by extracting milk from ground
ragi and cooking it with jaggery It tastes too good but it is bit a laborious
task. As I was in hurry, my on the go pick was Ragi flour. To get the right
consistency, added equal portion of corn flour. So there resulted gluten free
version of delicious ragi corn sweet or pudding. Best part was my kids enjoyed
it after their play time. I made it mildly sweet which can be adjusted to one’s
taste bud.
Wheat flour halwa/ godhi burfi is another favourite at home
including kids which is a quick to make sweet too. Now this ragi pudding is
going to be a new addition!
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves: 4
Ingredients:
Ragi/ finger millet flour – ¾ cup
Corn flour/ corn starch – ¾ cup
Sugar – 1 ¼ cup, (for mild sweetness. If you like more sweet, then make
it 1 ½ cups)
Milk – 1 cup
Water – 1 cup
Ghee – ¼ cup
Cashew chunks – 3-4 tsp
Method:
- Heat a thick bottomed pan/ wok on medium flame Add 3-4 tbsp ghee.
- Add finger millet / ragi flour and fry until you get nice aroma. It will take 5-10 minutes. Keep stirring, not to burn the flour.
- Meanwhile, mix 1 cup water with 1 cup milk. Add corn flour flour & stir to dissolve it in milk & water. Keep ready.
- When ragi flour is fried properly, add corn flour milk mix to it. Keep stirring to avoid any lump formation.
- Keep stirring until the liquid evaporates completely & you will get a single mass.
- Now it is the time to add sugar. Mix well, so that everything combines well.
- Add remaining ghee& cashew bites. Keep stirring until the sweet leaves the sides of pan. Ghee should start oozing out of halwa like any other halwa.
- Transfer to a pre-greased tray/ plate. Allow cooling before cutting to desired shape.
- You can also store it in a vessel & serve in bowl like carrot halwa.
Notes:
- Sugar can be replaced by jaggery. If adding jaggery powder, add a little more than sugar.
- This halwa can be served in bowl with spoon instead of spreading on plate & cutting.
- This stays good for 2 days outside refrigerator.
- Mixed dry fruits can be added instead of only cashews.
- 1/2 tsp cocoa powder can be added while making this sweet to get that enhanced flavor.
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