Ever heard of Ragi Halbai? This traditional Karnataka sweet is made with the goodness of finger millet (ragi), coconut, and jaggery — a combination that’s both wholesome and satisfying. Unlike most sweets that rely on refined sugar or flour, this one stands out for its earthy flavour and health benefits. It’s perfect for those moments when you crave something sweet but still want to keep it nutritious.
What is Ragi Halbai?
Halbai is a sweet dish popular in coastal and Malnad regions of Karnataka, traditionally prepared with rice. The ragi version is a healthy twist that brings in all the benefits of calcium-rich finger millet while retaining that authentic homemade charm.
Ragi Halbai isn’t just a festive treat — it’s a nourishing dessert filled with calcium, iron, and fiber. A perfect way to enjoy traditional flavours while staying mindful of health.
Check out my recipe of rice halbai with tender coconut.
Ingredients
Ragi (finger millet) - 1 cup
Grated coconut - 1 cup
Grated jaggery (adjust as per sweetness) - 1.5 cups
Ghee - 2 tbsp (plus extra for greasing)
Water - 2 cups
A pinch of cardamom powder - a pinch (optional)
Method
- Wash, soak ragi for 3–4 hours. Drain and grind it with grated coconut and little water to a smooth paste.
- Strain the mixture using a muslin cloth or fine sieve to extract thick ragi-coconut milk. Repeat once more by adding some water to extract a thinner milk.
- In a thick-bottomed pan, combine the ragi-coconut milk and jaggery. Stir on low flame till jaggery melts.
- Keep stirring to avoid lumps. As it thickens, add ghee little by little.
- When the mixture starts leaving the sides of the pan and forms a glossy mass, add cardamom powder (if using) and mix well.
- Grease a plate with ghee, pour the mixture, and spread evenly. Allow it to cool slightly, then cut into desired shapes.
- Serve warm or at room temperature — each bite offers a rich, nutty, and caramel-like sweetness that feels indulgent yet wholesome. I love it chilled too.
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