I am so excited about this recipe. You know why? This is a recipe which I tried randomly replacing the whites(milk and sugar) with our own traditional and extremely nutritious ragi and palm sugar.I have been avoiding these whites in my cooking since I started my kitchen entry and the purpose of my blog is also to spread the word of healthy cooking and eating. You can find them here. I have received many queries on how to cook avoiding these. Here is an evident proof recipe. You won’t believe the taste of this recipe. It bet the original carrot halwa and stood far ahead in flavor and taste. This is ideal for babies from 6 months. Skip dry fruits and palm sugar for babies below 1 year. Ragi milk is extremely nutritious and it tastes yummmm with palm sugar. It can beat any pudding in taste. I prefer making ragi porridge with whole ragi milk for my son as it helped him some healthy weight gain.
- Carrot-1.5 cups(Grated)
- Ragi-1 cup
- Palm sugar-1 cup(Powdered)
- Ghee-2 tbsp
- Cashews,raisins,almonds-To garnish
1.Wash and soak ragi for 3 hours in hot water.
2.Wash and peel carrot skin.
3.Grate carrots and set aside.
4.Drain water from soaked ragi and add it to an blender.
5.Add few spoons of water and extract milk.
6.Add the powdered palm sugar to this milk and filter thrice.
7.Add ghee in a pan and roast the dry fruits.
8.When they turn golden brown,set them aside.
9.In the same pan add the carrots, and saute well in medium flame.
10.Saute until raw smell of carrot vanishes.
11.Now add the ragi milk and keep stirring.
12.Keep stirring until the milk thickens and the carrot gets mixed well.
14.Switch off and add dry fruits and serve.
Adjust palm sugar level based on your sweetness.
The colour depends on the variety of palm sugar.