Introduction
Halwa is a traditional Indian dessert made with various ingredients like wheat, lentils, and vegetables. This Ragi and Almond Halwa is a healthy twist on the classic, using ragi (finger millet) and almonds to create a rich, flavorful treat that’s both nutritious and indulgent. Ragi is high in calcium, iron, and fiber, while almonds add a delightful crunch and extra nutrients. This halwa is perfect for festive occasions or as a special dessert.
Ingredients
- 1 cup ragi flour (finger millet flour)
- 1/2 cup almonds, finely chopped or ground
- 2 cups full-fat milk (or a dairy-free alternative like almond milk)
- 1/2 cup jaggery or sugar (adjust to taste)
- 1/4 cup ghee or butter
- 1/4 cup water
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- Chopped almonds and cashews for garnish
Instructions
- Preparing the Almonds:
- If using whole almonds, blanch them in hot water for a few minutes to remove the skins, then chop finely or grind into a coarse powder.
- Set aside.
- Toasting the Ragi Flour:
- In a heavy-bottomed pan, heat 1 tablespoon of ghee or butter over medium heat.
- Add the ragi flour and toast it gently, stirring continuously, until it emits a nutty aroma and turns slightly golden. This should take about 5-7 minutes. Be careful not to burn it.
- Remove the toasted ragi flour from the pan and set it aside.
- Cooking the Halwa:
- In the same pan, add the remaining ghee or butter and heat it over medium heat.
- Add the finely chopped or ground almonds and sauté for 2-3 minutes until they start to turn golden brown.
- Pour in the milk and water, stirring continuously to avoid lumps.
- Bring the mixture to a boil, then reduce the heat and simmer until the milk starts to thicken and reduce slightly.
- Adding Ragi Flour:
- Gradually add the toasted ragi flour to the simmering milk, stirring continuously to combine.
- Cook the mixture on low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
- Sweetening and Flavoring:
- Add jaggery or sugar, and stir until completely dissolved.
- Add the cardamom powder and saffron strands (if using), and mix well.
- Final Touches:
- Continue to cook for another 5 minutes, or until the halwa reaches your desired consistency.
- Garnish with chopped almonds and cashews.
- Serving:
- Serve the Ragi and Almond Halwa warm or at room temperature.
Tips
- Sweetener: Adjust the amount of jaggery or sugar according to your taste. Jaggery adds a deeper flavor and additional nutrients.
- Consistency: The halwa will thicken further as it cools, so keep that in mind when adjusting the consistency.
- Nuts: You can use other nuts like cashews or walnuts in addition to or instead of almonds for varied flavor and texture.
- Storage: Store any leftover halwa in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Enjoy your Ragi and Almond Halwa, a nutritious and delicious dessert that combines traditional flavors with a healthy twist!
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