Ragi Sheera, Finger Millet Halwa

          Today's post is going to be an easy sheera/halwa recipe using ragi flour (finger millet, kezhvaragu ). I followed the same method as we do for atta ( wheat flour ) sheera, except I have made this a little healthier, have used half the ghee and also, I have used jaggery instead of sugar. I have made a very small quantity, using just 1/4 cup flour, just enough for 2 to 3 people, so it got done in minutes. The halwa/sheera tasted great and even my daughter who's a little picky when it comes to Indian sweets loved it, and also another good thing, the sheera/halwa is also gluten free..

Need To Have

• Ragi/Finger Millet Flour - 1/4 cup
• Jaggery - 1/4 cup
• Ghee - 3 teaspoons
• Sliced Almonds for garnishing, equivalent to 4 almonds

Method

          Roast the ragi flour for 5 to 7 minutes, remove and in the meantime, melt the jaggery with 1/4 cup water, remove strain and keep.

          To the roasted ragi, add 2 teaspoons of ghee and mix it very well.

          Then add the strained jaggery syrup to the ragi flour and mix it to form a smooth mixture without lumps. Put this mixture back on the stove and on medium-low heat keep stirring, till it thickens and the ragi will also get cooked in the process. When it comes together like a ball, add the remaining 1 teaspoon of ghee and mix it for another 3 to 5 minutes and remove. Garnish it with the sliced almonds and serve it warm or at room temperature.

Note
If you don't have or don't like jaggery, use regular sugar.
I like the halwa with the ghee flavor, but if you want you can add some cardamom powder for flavor.
Be liberal with the sliced almomds, it gives a nice texture while eating the halwa.
Leftovers can be refrigerated, warm it before serving.