Ragi Halwa — the classic Indian sweet, plant-based and ready in minutes.

Ragi (finger millet) has been part of Indian kitchens for thousands of years — cultivation traces back to roughly 2000 BCE, and it's the base for beloved regional sweets like Karnataka's Ragi Halbai and Konkan cuisine's Raagi Manni, traditionally made for Janmashtami. This version keeps that same rich, glossy halwa you grew up with — just entirely plant-based.

What you'll need:

🌾 1 cup Praakritik Organic Sprouted Ragi Flour
🌾 3 cups water
🌾 3/4 cup jaggery (adjust to taste)
🌾 3 tbsp plant-based fat (coconut oil or a neutral vegan fat — no dairy ghee)
🌾 2-3 cardamom pods, crushed
🌾 A handful of almond slivers, for garnish

Method:

(1) Dry roast the ragi flour on low heat for 3-4 minutes until aromatic, stirring continuously to avoid burning.
(2) In a separate pan, dissolve the jaggery in the water over low heat, then bring to a gentle simmer.
(3) Slowly whisk the roasted ragi flour into the jaggery water, stirring continuously to avoid lumps.
(4) Add the plant-based fat gradually, a spoon at a time, stirring until the halwa turns glossy and starts pulling away from the sides of the pan.
(5) Stir in the crushed cardamom.
(6) Transfer to a bowl, scatter almond slivers on top, and serve warm.

About the flour: This recipe uses Praakritik's Organic Sprouted Ragi Flour — sprouting increases the bioavailability of the flour's antioxidants, iron, and protein, and eliminates excess starch along the way.

🌾 Shop the flour: Praakritik Organic Sprouted Ragi Flour