Ragi Halbai / Manni

From the heart of Karnataka 💛

A humble blend of ragi, coconut, and jaggery — slow-cooked into a silky, wholesome pudding.

Simple, nourishing, and timeless.

Ingredients

Wash 1 cup ragi until water runs clear.
Soak overnight (8–10 hours).
Next morning, blend soaked ragi + grated coconut + 1 small cup water.
Strain through muslin cloth to extract milk.
Repeat blending the leftover ragi 4-5 times with fresh water to extract all milk.
Pour the ragi milk into a thick-bottomed kadai.
Add salt, cardamom powder, and jaggery.
Cook on low flame, stirring continuously until it thickens (about 10–12 mins).
Add 2 tbsp ghee and mix well until glossy and smooth.
Grease a plate with ghee and pour the cooked mixture into it.
Level it evenly and let it cool completely (1–2 hours).
Once set, cut into pieces or serve warm pr cold as a pudding.

Soaking is key – Soak ragi at least 8 hours for smoother milk and better taste.
Strain well – Use a fine muslin cloth to avoid grainy texture in the final pudding.
Keep stirring constantly – Once the mixture thickens, it can stick or form lumps. Use a whisk or wooden spatula.
Cook on low flame – Prevents burning and gives that glossy, soft halwa texture.
Adjust jaggery at the end – Some jaggery is sweeter; melt separately and strain if it has impurities.
Add ghee gradually – Don’t dump all at once; mix in as it thickens for that smooth sheen.
Set while warm – Spread it while still slightly hot; once cool, it firms up perfectly.
Shelf life – Stays good 2 days at room temp, up to 4 days refrigerated.