Classic Karnataka dessert — ragi laddu made with finger millet laddu.
Ingredients
- finger millet laddu
- Oil or ghee as required
- Spices as required
- Salt to taste
Method
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
Prepare finger millet laddu: Dry roast 2 cups ragi flour in ghee until fragrant.
Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.
Begin cooking: Add prepared finger millet laddu to hot ghee. Stir continuously to coat. The mixture will look loose initially.
Add sugar: Add 3/4 cup sugar and 1/4 cup water. Stir until dissolved. Reduce to medium-low.
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.
Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.
Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.
Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.
Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.
Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.