Ragi Laddu

Method

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   About halwa: Halwa is a dense, fudgy sweet made by slow-cooking finger millet laddu in ghee. Offered as temple prasad and served at festivals. Famous in All Karnataka. Nutritious ragi laddu — calcium and iron rich

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   Prepare finger millet laddu: Dry roast 2 cups ragi flour in ghee until fragrant.

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   Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.

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   Begin cooking: Add prepared finger millet laddu to hot ghee. Stir continuously to coat. The mixture will look loose initially.

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   Add sugar: Add 3/4 cup sugar and 1/4 cup water. Stir until dissolved. Reduce to medium-low.

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   Cook with patience: Cook on medium-low, stirring continuously, for 20 to 35 minutes. Will progress: watery ? thick paste ? pulling away from sides. Never stop stirring.

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   Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.

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   Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.

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   Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.

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    Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.

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    Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.