Soak finger millet in enough water for about 3 to 4 hours.

Drain the water from finger millet and rinse well using fresh water. Take it in mixer along with grated coconut and grind together to fine puree.

Strain the ground mixture over a strainer and squeeze well.

Next include the squeezed mixture along with water and grind again. Strain this mixture as well. Repeat this process once again and discard the residue. I have used up 1 cup of water in this grinding process.

Next heat a pan with jaggery and 1/2 cup of water. In medium flame cook this till jaggery dissolves completely.

If the jaggery syrup has impurities, strain it at this stage. Next include finger millet milk which is collected in step 3.

With constant stirring, cook this till the mixture thickens. This step may take up 10-15 minutes.

While stirring the mixture, add ghee at random intervals. After few minutes, the dough leaves the pan and becomes glossy, then switch off the flame.

Transfer the ragi halbai on a ghee greased tray and spread it evenly using flat spatula. Let it cool down completely. Then mark the pieces and separate them.

Very delicious and melt in mouth textured ragi halbai is ready to serve.

The water quantity to be added is very important factor to obtain the perfect textured halbai.

The water ratio remains 1:3, meaning for one cup of finger millet you need to use 3 cups of water.

While cooking, you cannot leave the pan unattended. It can easily stick to the bottom. So keep stirring till done.