My memories with Ragi Kilsa goes back to my childhood... I remember amma making the yummiest,jiggly wiggly ragi ginna.. I used to love it... I remember those days she would ask our help to make it just for the stirring part of it.. She used to do all the hard work all the time.. I used to remember her say my arms are aching the next day she used to make it. This is one of the most tedious sweets amma used to make. It had procedures... I used to love the taste.. In fact i can still remember the taste.... So YUMM... She would always be happy to make it.. So this was my kind of everest in list of things she used to cook.. I finally decide to make it..
2 Cups of Ragi
1 Cup of Coconut
2 1/2 Cups Jaggery
2 Spoons of Ghee
Cardamom powder
and a thick based vessel for making this.
Soak ragi for 8 hour. Add coconut and grind it to thin paste. Add lots of water. On the whole make sure 6 glasses of water needs to be added to it. Once it's grind it needs 3 times of filtering. 1st round using thin sieve, then with strainer and after that in a muslin cloth separate the ragi milk. Once its done remove the residue ragi dust and grind again with water and take the ragi milk out.
Use the thick bottomed vessel and pour in ragi milk. meanwhile add 1/4th cup of water and jaggery to be dissolved. once it's dissolved add up along with the ragi milk. Add 2 spoons of ghee to it.Keep stirring the mixture so that there are no lumps. This stirring will go on for around a hour and a half. Keep medium flame and carry on with the continuous stirring. once it thickens and water content reduces, take a spoon full of mixture from the vessel and put it on plate, it should be non sticking to plate. Once the mixture of completely cooked, transfer the mixture to a greased plate. Let it sit for an hour to cool down. Cut the pieces accordignly. Enjoy and relish the halwa.....
