To make the Ragi Halwa Recipe, melt the ghee in a heavy bottomed pan on medium heat; add both the ragi and wheat flours into the ghee.

Stir them along with the ghee on low heat until you get a roasted aroma.

This takes about 10 minutes and sometimes more. Please avoid turning the heat to high to fasten the process. The slow process helps in gradual cooking of the halwa.

In the mean while, in another sauce pan; dissolve the water and sugar. Stir in the cardamom powder to this.  

After about 10 minutes and the roasted aromas come out, add in the hot sugar water mixture to the four mix and stir continuously for about 2 minutes or till the water is all absorbed into the flour.

Once absorbed, add a tablespoon of more ghee and keep stirring for another 5 minutes until you get the flavors and the right texture.

The texture of the halwa is a little course and not gooey. Turn off the heat, transfer to a serving bowl and serve the Ragi Halwa with the almonds

Serve the Ragi Halwa or Finger Millet Pudding as a dessert for any festival or also as a Party dessert.

Note Take care to ensure that the flour does not get burnt, hence keep the flame low and stir constantly.