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  • Nimi Pujary

Mangalorean Cuisine - Ragi Manni

Ragi Manni, Kilsa, or Halbai is an ancient sweet treat from the hamlets of Karavalli-Malnad region in Karnataka.


  • 1 cup ragi seeds/finger millet soaked for 3-4 hrs

  • 2 cup milk extract (1 whole shredded coconut) or 1 can coconut cream

  • 1 -1/2 cup jaggery/palm sugar (vole bella) - melted and strained

  • 1/2 tsp roasted green cardamom powder

  • 4 tbsp cow ghee

  • 1 pinch of salt

  • 3-4 cups of lukewarm water for extracting the ragi milk

  • Roasted cashews and sliced bananas for garnish

Implements required:

  • Strainer/muslin cloth

  • Nonstick sauce pan

  • 2-3 medium sized vessels for extraction of ragi milk

  • Wooden spoon

  • Grinder/mixer


1) Prepare ragi extract by grinding and straining soaked ragi seeds with 3 cups of lukewarm water.

2) Add 1 cup thick coconut milk extract, melted and strained jaggery and salt to it. It should be watery in consistency.

3) Pour into a nonstick sauce pan or heavy bottom pan and keep stirring continuously on low flame till it thickens and starts bubbling and turns glossy. This may take 10-15 mins. See that it doesn’t stick to the base and sides of the vessel.

4) Add ghee into the mixture at intervals. If lumps are formed strain it through a strainer in the final stage. It should start leaving the sides of the vessel.

5) Add 1/2 tsp powdered cardamom.

6) Pour into a greased tray or moulds  and chill in the fridge for 20 mins till it sets.

7) Cut diamonds with a greased knife. Garnish with roasted cashew nuts and banana slices.

Special thanks to Mrs. Nimi Pujary for sharing this recipe with us!


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