Ragi Barfi
by Tarla Dalal

A healthy calcium rich sweet delicacy for a change. Ragi flour often used to make rotis is used here to make a barfi. Plus it has the addition of jaggery which is more healthier than sugar.

So it’s an absolute healthy option for those are looking to increase their iron levels. Add almonds for a good crunch and mouth feel.

This recipe has been viewed 26343 times

Ragi Barfi recipe - How to make Ragi Barfi

2 tbsp ghee
1/2 cup ragi (nachni / red millet) flour
3/4 cup finely chopped jaggery (gur)
1/4 cup almonds (badam) powder
1/4 cup milk
1/4 tsp cardamom (elaichi) powder

Method

Heat the ghee in a broad non-stick pan, add the ragi flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the almond powder, milk and cardamom powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Put the mixture into a greased aluminium tin and spread it evenly.
Cool slightly then refrigerate for 2 hours or till firm.
Cut into 12 equal pieces using a sharp knife.
Serve or store in an air-tight container and use as required.