Ragi Burfi

Yesterday I undertook a kitchen cleaning exercise and took stock of a packet of Finger millet flour (Ragi) tucked away in the lower most shelf of the kitchen cupboard. It was sent by my Mother around a month back and I had somehow forgotten about it. Thankfully the expiry date on the packet was nowhere around so I decided to put it to good use. I’m not particularly fond of the stuff but I remembered a halwa that my Mother would make often when we were kids. I took the recipe from her and made it and it turned out really well. When it’s ready it looks like pieces of chocolate fudge and they are high on nutrition too.


  • 1 cup ragi flour
  • 1/2 cup all purpose flour (maida)
  • 3 cups water
  • 3/4 cup sugar/jaggery
  • ½ cup grated coconut
  • 1 tsp cardamom powder
  • Roasted nuts and raisins
  • 3 tbsp Ghee


  • Heat 1 tbsp of ghee in a pan and roast the ragi flour for 3-4 minutes.
  • Add the all purpose flour and roast for another 2 minutes.
  • Add 3 cups of water to it and mix well to dissolve lumps.
  • Add sugar/jaggery, coconut, cardamom powder and keep stirring till it leaves the sides of the pan.
  • Add the roasted nuts and raisins and mix well.
  • Transfer to greased plate. Cool and cut into pieces.

Preparation time: 15 minutes

Makes around 15 pieces

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