Nachni barfi or ragi barfi is a delicious Indian sweet made with nachni or ragi flour. It is soft and has fudge-like texture. Prepare this healthy finger millet flour sweet on this festive season (Diwali) and enjoy guilt-free sweet. I find this barfi makes a perfect after-school snack for kids, a great post-workout snack and a delicious sweet after meals.

Nachni flour is a very healthy millet flour and has many advantages if consumed regularly.
-It is gluten-free
-High in calcium
-High in Iron
-Helps in weight loss process
-High fiber content
-Improves lactation in new mothers
-Control cholesterol level
-Antioxidant. Read more about ragi or nachni flour benefits here.

Ragi barfi or nachni barfi is a rich Indian sweet loaded with ghee, dry fruits and natural sweetener jaggery. Consuming ragi flour on regular basis will ensure to fulfill vital nutrients to the body. I made ragi pizza, nachni paratha pizza and ragi dhokla with nachni flour and must say that kids loved it and enjoyed.

Nachni Barfi | Finger Millet Flour Fudge

Ingredient 24-30 Pieces

3 Cup nachni flour (ragi flour/finger millet flour)
2 Cup khoya (milk solid/khova/mawa/mava)
3 Cups Jaggery powder
1/2 Cup Ghee (clarified butter)
1 Cup chopped dry fruits like cashew almond and pista
1/2 Cup peanut butter
1/4 Cup milk if required

Method

First of all, gather all ingredient in one place for a smooth process.
Start heating ghee on the medium-low flame in a non-stick pan. Add nachni flour and mix nicely. Cook for 5-7 minutes and stir continuously. This will ensure that there is no raw smell in nachni flour.
Add chopped dry fruits and stir for another 2 minutes. It will make dry fruits crunchy.
Now add grated khoya and mix properly. Khoya will start releasing ghee (clarified butter) and the mixture will be semi-solid consistency.
Once khoya and flour are combined together add jaggery powder and peanut butter. Mix well and cook until jaggery is melted and combined nicely. Add milk if the mixture is dry.
Grease a baking pan and keep it ready.
Keep stirring the mixture on medium-low flame. It takes another 3-4 minutes and this will start releasing ghee at the corners of the pan.
At this point of time mixture will be like a dough and will move together. It will not stick at the walls now.
Pour this mixture in the greased pan and let it cool down at room temperature.
Keep it in the fridge for 20 min to set it before cutting into pieces.
Nachni barfi or ragi barfi is ready to serve on festive time or make it and enjoy every day with the goodness of nachni flour and jaggery.

Note

You can add sesame seeds and coconut powder as well. That will be kind of another version of the nachni barfi.
Be mindful while eating as this is a rich sweet. We do eat almost every day as a post workout snack, kids after-school snack or in snack tiffins.
Let it set properly before cutting them into pieces.
This recipe can be scaled down easily as per requirement.

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