Cuisine: Karnataka state of India
Ingredients:
Ragi (Finger millet) – 2 cups
Water - 3 cups + for Soaking
Jaggery – 2 cups
Vanilla powder / Cardamom powder – ¼ teaspoon
Poppy seeds – 2 teaspoons
Grated desiccated coconut – 2 teaspoons
Method:
Take ragi in a bowl and pour water until the ragi is covered. Soak ragi overnight. The next day morning, wash the soaked ragi and drain the water completely. Then, grind soaked ragi with 3 cups of water. Grind until very smooth and fine. After grinding, pour the liquid into a thin cotton cloth and squeeze until the milk is separated from the pulp. Then, heat a heavy-bottomed vessel and add the ragi milk, Jaggery, and vanilla powder/cardamom powder. Keep stirring continuously to prevent from creating lumps and sticking to the bottom. After some time, the mixture will become thick. When you touch the mixture with wet fingers, it should not stick. Cook for another 5 minutes and pour the mixture into a greased steel plate. Press it with the backside of a greased cup until the Keelsa is flat. Sprinkle poppy seeds and grated desiccated coconut. Let it cool to room temperature. Then, cut into desired shapes with a greased knife. Ragi Halbai / Ragi Keelsa will stay good for 24 hours without refrigeration.
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