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ragi manni, finger millet custard, halbai, halwa, mangalorean manni, #ragirecipes #healthysweets
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5 from 4 votes

Ragi Manni | Finger Millet Custard | Mangalorean Manni | Halbai Sweet

Ragi Manni or Finger Millet Custard is a healthy and delicious, melt-in-mouth traditional sweet recipe prepared using just four ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts, Snack, sweets
Cuisine: Coastal Karnataka, kundapur, Mangalore, South Indian, Udupi
Servings: 30 thick pieces
Calories: 115kcal
Author: Kushi

Ingredients

To make Ragi Milk

  • 1 ½ cups Finger Millet or Ragi
  • 2 cups Water

For Ragi Manni

  • 2 cups Ragi Milk
  • 2 cups Coconut Milk
  • 1 ½ cups Jaggery
  • ¼ teaspoon Salt
  • 1 tablespoon Ghee + more to grease
  • ½ teaspoon Cardamom powder

Instructions

Making of Ragi Milk

  • Wash and soak ragi in water for 8 hours or overnight.
    1 ½ cups Finger Millet
  • Add soaked ragi (from above) to the blender along with one cup of water and blend. Add this to a sieve/strainer to extract ragi milk. Check the video of extracting ragi milk.
    2 cups Water
  • Now put the ragi grits or husk back into the blender along with one cup of water. Blend and add this again into the sieve/strainer and extract the milk.
  • Squeeze the grits in your palms to extract all the milk. Discard the ragi grits once all the milk has been squeezed.

Making of Ragi Manni OR Halwa

  • In a wide nonstick pan, add jaggery with coconut milk, ragi milk, ghee, salt, and mix continuously on medium flame
    2 cups Ragi Milk, 2 cups Coconut Milk, 1 ½ cups Jaggery, ¼ teaspoon Salt, 1 tablespoon Ghee
  • As the temperature of the milk mixture rises, it may form lumps, but thats ok. As you continue to stir, the mixture will smoothen and become lump-free over time.
  • Once the mixture thickens and becomes glossy, maybe after 20 minutes, reduce the flame to medium-low and continue to stir for another 10 to 15 minutes. Add cardamom powder and mix well.
    ½ teaspoon Cardamom powder
  • To know if the custard is done, drop ladle full of custard mixture back into the pan. When the mixture drops, it should fall as a thin sheet or form ribbons and hold its shape. Check the video of preparing ragi halbai.
  • Transfer the mixture to a greased tray or pan and let it cool completely for at least 2 hours. Cut them into the desired shape and size and enjoy.
  • Ragi manni tastes even better as it cools down. After you cut them into pieces, you can store them in an airtight container in the refrigerator.

Video

Notes

  • The thickness of the nonstick pan, the intensity of the flame, and the quality of ingredients used will decide how long the mixture takes to thicken. The time it takes for you will vary. But see that the flame is on medium until it thickens and then reduce it to medium-low until the final stage is reached. Don’t forget to keep stirring; else, there is a good chance the custard will catch the bottom.
  • I have extracted coconut milk at home. You can check the video of extracting coconut milk. Feel free to use store-bought coconut milk to make this recipe.

Nutrition

Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 82mg | Fiber: 0.01g | Sugar: 10g | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg