Ragi Halwa | Nachni Halwa

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Ragi halwa with step by step photos. Ragi halwa is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, sugar, nuts and flavored with cardamom powder. It makes for a calcium rich, filling and delicious sweet that will be liked by everyone.

ragi halwa served in a bowl

Since many of you have asked me to add ragi recipes, I am adding them one by one. Ragi is a wonder millet grain and is also known as nachni or red millet.

It has great benefits as its loaded with calcium and rich in minerals. In India ragi is consumed in the form of Ragi MuddeRagi Ladoo, Ragi Kheer, Ragi Dosa, Ragi Idli, Ragi Roti etc.

If you are looking for an excellent source of calcium then ragi must be very high on your list. 100 grams of ragi contains approximately 350 mg of calcium.

It is a nutrient dense grain and a superfood. In South Indian cuisine you will find many recipes where ragi is used.

I am sharing here the way I learnt to make ragi halwa from my mom. Here I have used used milk and ghee to prepare this halwa.

Ghee gives a lovely aroma and flavor. Milk gives a good taste. Ragi halwa is a healthy sweet for toddlers and kids. I have added some nuts too, but they are optional and you can skip them or add your preferred nuts or dry fruits. Remember to chop them and then add to the halwa.

You could make ragi halwa as a dessert and even for a sweet breakfast.

Step-by-Step Guide

How to make Ragi Halwa

1. Heat 3 to 4 tablespoons ghee in a heavy pan or kadai. Try to use a well-seasoned heavy pan so as to avoid the halwa sticking to the pan.

heating ghee in a pan

2. Then add ½ cup ragi flour (nachni flour or finger millet flour). You can also use sprouted finger millet flour.

Ragi flour gets rancid quickly. So ensure that the flour does not have any rancid aroma and is within the shelf period.

ragi flour added to ghee

3. Keep stirring the flour for 3 to 4 minutes on low heat.

stirring the ragi flour

4. The mixture will begin to bubble.

ragi flour mixture begin to bubble

5. When the mixture starts bubbling, add ¼ cup of sugar. You can use raw sugar or regular sugar or you can also add jaggery or palm sugar or coconut sugar.

sugar added to ragi flour mixture

6. Stir and mix the sugar very well with the ragi mixture.

mixing sugar with ragi flour mixture

7. Now add 1 cup of hot milk. The milk has to be hot before you add. So heat the milk separately in a small pan till it becomes hot.

hot milk added

8. When you add the milk, stir also at the same time. Keep on stirring while adding milk.

Continue to stir even after all the milk has been added. Continue stirring the halwa, till it starts thickening.

mixing milk with ragi flour mixture

9. Soon the mixture will start leaving the edges of the pan. Now add ¼ teaspoon cardamom powder. Stir and mix well.

At this point you can also add your preferred nuts and dry fruits. Chop them and add. Some options are cashews, almonds, walnuts, pecans, raisins, sultanas, pine nuts and pistachios.

cardamom powder added

10. Switch off the heat and transfer the halwa to a serving dish. As the halwa cools it will thicken more.

prepared ragi halwa in the pan

11. While serving garnish with finely chopped nuts. In the below photo I have garnished the halwa with finely chopped almonds and pistachios. You can also use finely chopped cashews. Serve ragi halwa warm or chilled.

It makes for a filling sweet. You can enjoy this sweet whenever hunger pangs strike you.

ragi halwa served in a bowl

If you are looking for more Halwa Recipes then do check:

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ragi halwa recipe, nachni halwa recipe

Ragi Halwa

Ragi halwa is a sweet dessert made from ragi flour, ghee, sugar and milk.

4.91 from 10 votes

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

For ragi halwa

For garnishing

  • Heat ghee in a pan or kadai.

  • Add the ragi flour.

  • Keep stirring the flour for 3 to 4 minutes on low heat. The mixture will bubble

  • When the mixture starts bubbling, add sugar.

  • Stir and mix very well.

  • Then add hot milk. The milk has to be hot. So heat the milk separately in another pan.

  • Continue stirring the ragi halwa, till it starts thickening.

  • Soon the mixture will start leaving the edges of the pan. Now sprinkle cardamom powder.

  • Switch off the heat and transfer the halwa to a serving dish. 

  • As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits. 

  • Serve ragi halwa warm or at room temperature.

  • If the ragi halwa looks dry then add 1 to 2 tablespoons of hot milk.
  • You can also add jaggery instead of sugar. Add jaggery as required.
  • You can garnish the halwa with your choice of nuts and dry fruits.
  • To make a vegan version of ragi halwa use a neutral flavored oil instead of ghee. Also add a plant based milk or water instead of milk.

Nutrition Facts

Ragi Halwa

Amount Per Serving

Calories 568 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Monounsaturated Fat 5g

Cholesterol 61mg20%

Sodium 59mg3%

Potassium 455mg13%

Carbohydrates 75g25%

Sugar 31g34%

Protein 9g18%

Vitamin A 800IU16%

Calcium 349mg35%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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This Ragi Halwa post from the blog archives first published in August 2016 has been republished and updated on 30 Jun 2022.

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