Ragi Manni : Millet burfi / Millet Halwa

Ingredients:

Millet flour - 2 cups
Sugar or Jaggary or Brown sugar - 1 cup
Coconut powder - 2 Tbs (Optional)
Freshly ground cardamom powder - 1 Tbs
Water - 5 cups

Method:

1. Slowly add the water to the flour while stirring continuously to make a smooth batter.
2. Strain it through a clean muslin cloth or with the colander having a very small holes to remove the dirt.
3. Add some more water to the millet and strain it again.
4. After extracting a millet liquid, add sugar or jagary and bring it to boil on a medium flame.
5. Keep stirring, until the millet liquid becomes thick. 
6. You can test the done-ness by placing a spoon of millet mixture in to the plate, if that is very sticky and does not spread around, that means it is done.
7. Add the cardamom powder and any dry fruits and cashews if you prefer.
8. stir well, You will have a kept stirring it until done, other wise it gets stuck to the bottom and all your efforts goes waste.
9. Grease a plate with ghee or butter
10. Spread the tick millet mixture  on the plate and spread it evenly.
11. Let it rest for minimum half an hour before serving.
12. With the help of knife, cut the halwa into square or any of shape of your choice.
13. You can keep this in the refrigerator and serve chilled.
14. If you cover this and store it in the refrigerator, it stays good for weeks.
15. Enjoy.

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Ragi Manni : Millet burfi / Millet Halwa