Ragi corn flour halwa/ quick ragi corn flour pudding/ Finger millet halwa

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.

Ragi corn flour halwa

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!


Finger millet halwa in 30 minutes

Preparation time: 5 minutes

Cooking time: 25-30 minutes

Serves: 4


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


  • 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.


Finger millet cornflour pudding


  • 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.

quick ragi corn flour pudding