RAAGI HAALBAI

Raagi/Finger Millet is a healthy grain. It is a staple food of part of Karnataka and other south Indians. It is gluten free grain. It has loads of minerals and vitamins and healthy benefits in it.
I just wanted to try Raagi Halubai. ( Halubai is a sweet dish, prepared using raw rice, jaggery and coconut).
I have used Ragi/finger millet, little almonds, coconut.

Raagi contain very minimum portion of carbohydrates, no cholesterol and it contain certain amount of fiber. Ragi is largely grown in Karnataka. (Mysore, Mandya and around).
Lets see the Recipe Now

Ingredients:

Raagi Flour : 2 Cups
Coconut grated : 1  Cup
Jaggery : 1 Cup
Almonds : One handful ( 10 Almonds)
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup

Method:

1. Grind coconut, soaked almonds with cardamom,

2. Keep a pan on the fire and put jaggery and little water. Let the jaggery melt nicely. Now stain the jaggery and remove the dirt.

3. Put jaggery syrup, ground coconut and mix raagi flour and a pinch of salt.

4. Keep this mixture on the fire and stir slowly. It starts thickening. Add ghee little by little and stir until it leaves sides of the pan. Stir little more.

5. Spread little ghee on the tray on plate.

6. Put cooked raagi halubai and spread it evenly on the plate.
7. Cut it into the shape you desire.
8. Serve Raagi halubai warm or cold

Note : Mix it nicely and stir nicely to get the proper Halubai. The proportion is One Ragi = 1 1/2 to 2 cups of water. Adding more jaggery is optional.
Time : 30 minutes.
Serves : 20 to 25 pieces. (According to the size).