Ingredients

• 1 cup - ragi flour
• 1 cup - jaggery
• 2 cups - coconut milk/plain milk
• 3 tbsps - ghee (if using coconut milk quantity of ghee can be reduced)
• 1 pinch - cardamom powder
• cashew nuts to garnish

How to Make Ragi halbai

• Mix ragi flour with warm milk to make a smooth paste and let it stand for fifteen minutes.
• Dissolve jaggery in 2 cups of warm water and filter it.
• Cook the ragi flour paste and jaggery water together in a heavy bottomed pan.
• Keep stirring to avoid lumps.
• Add ghee little by little and keep stirring till the whole mass comes together.
• When the halbai becomes dark and shiny and starts to leave the sides of the pan, add cardamom powder and the remaining ghee.
• Pour it onto a greased plate and garnish with cashew nuts.
• Allow to set and then cut into desired shapes.
• Serve warm.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/