How to make Ancient Ragi Milk Halwa, Keppai Paal Halwa
A soft, ghee-rich ragi halwa once made in Tamil Muslim homes after Bakrid — this revival sweet is slow-cooked from freshly extracted millet milk and meant to be savored, not sliced.
This dragon fruit halwa recipe made with cornflour, sugar, and ghee is a refreshing fusion of tradition and tropical flavor. Lightly sweet, jelly-like, and speckled with dragon fruit seeds, it sets beautifully into squares — perfect for gifting, festivals, or when you crave a quick, sliceable Indian mithai.
© Sandyathome by Sandhya Riyaz Ahmed. All content, images, and recipes are original and strictly protected.
Reproduction, copying, or rephrasing in any form is not permitted.
If you’ve ever searched for an easy cornflour halwa, a tropical Indian dessert, or a fruity sweet without condensed milk, this one is for you. It’s naturally colored (if you use red dragon fruit) or soft and elegant with white fruit — a blank canvas for rustic plating and revival charm.
At Sandyathome, this idea isn’t new. Years ago, I made a Tomato Halwa — a sweet, tangy, slightly unusual dish that became one of my early experiments in revival-style cooking. That halwa taught me one thing: fruit doesn’t need to be exotic to shine — it just needs ghee, patience, and a spoon.
Fruits have always held a place in ancient Indian cooking — not as garnish or afterthoughts, but as central ingredients in sweets, offerings, and ayurvedic blends. From mashed bananas with honey offered in temples, to sun-dried jackfruit cooked into thick puttu or sweetened mango thuvaiyal served at seasonal feasts, fruits were revered for their natural sweetness, cooling energy, and regional richness.
Back then, there was no sugar or refrigeration, yet every fruit was celebrated — steamed, pounded, sun-dried, or stirred with jaggery and ghee.
In this halwa, we carry that memory forward.
By blending dragon fruit — a modern, cooling tropical fruit — with ghee, cardamom, and cornflour, we’re not inventing something new.
We’re modernizing a timeless truth: that fruits belong in our sweets, not just for color, but for comfort, cooling, and revival.
| Ingredient | Role in Recipe |
|---|---|
| Dragon fruit pulp | Cooling base, speckled look, naturally mild flavor |
| Cornflour | Gives the halwa its soft, jelly-like structure |
| Sugar | Sweetener, helps the halwa set and shine |
| Ghee | Richness, aroma, and gloss |
| Cardamom powder | Traditional halwa flavoring |
| Cashews | Adds bite and halwa-like crunch |
You May Also Like these Recipes:
Yes! This dragon fruit halwa is completely dairy-free except for ghee, and has no milk or condensed milk. It uses cornflour and fruit pulp for texture, making it naturally light and cooling.
To make a firm, sliceable halwa, use the right cornflour-to-liquid ratio (¼ cup cornflour with 4–6 tbsp water), stir constantly, and cook until the mixture leaves the sides of the pan and turns glossy.
Yes. Once set and sliced, store in an airtight container in the refrigerator for 4–5 days. Let it sit at room temperature for 10 minutes before serving for best texture.
Dragon fruit is mildly sweet but not enough to sweeten halwa on its own. This recipe uses organic cane sugar for balanced sweetness and structure.
If you’re following a fast that allows fruit, ghee, and cornflour, this halwa is suitable. Just avoid cardamom if spices are restricted.
Yes! This dragon fruit halwa is completely dairy-free except for ghee, and has no milk or condensed milk. It uses cornflour and fruit pulp for texture, making it naturally light and cooling.
A soft, ghee-rich ragi halwa once made in Tamil Muslim homes after Bakrid — this revival sweet is slow-cooked from freshly extracted millet milk and meant to be savored, not sliced.
A halwa-style sweet pachadi made with ripe konakka (Manila tamarind), jaggery, and ghee. A warm, nostalgic Tamil revival recipe reimagined by Sandhya Riyaz.
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
Soft, milk-soaked rice kheer with cardamom, ghee, and nuts — a traditional post-biryani dish from Tamil Muslim weddings in Ambur and Tirupattur. A Sandyathome revival.
This Lemon Kesari (also called Lemon Sheera) is a citrusy, golden sweet made with roasted rava, ghee, and candied lemon peel—reviving fruit kesari the natural way.
A traditional, melt-in-mouth Tamil sweet made with black urad dal, palm jaggery, and gingelly oil — ulundhu kali is rooted in puberty rituals, postpartum healing, and quiet ancestral wisdom.
Ulundhu Paal is a traditional Tirunelveli-style sweet payasam made with white urad dal, coconut milk, and jaggery. This ancient Tamil recipe is a nourishing revival from the past—rich in iron, comforting, and deeply soulful.
A soft, ghee-rich ragi halwa once made in Tamil Muslim homes after Bakrid — this revival sweet is slow-cooked from freshly extracted millet milk and meant to be savored, not sliced.
This soft, folded Maida Adai is a forgotten sweet from Tamil Muslim homes, traditionally made during Bakrid week. Gently cooked with milk and banana, and sweetened with just 1 tbsp sugar, it’s a soulful low-sugar dessert — warm, simple, and meant to comfort.
When it comes to Indian sweets, Gulab Jamun is a…
Cinnamon rolls are soft, fluffy and delicious cinnamon flavored sweet warm…
A forgotten Tamil thuvaiyal made with black urad dal, slow-roasted and ground to a coarse…
A wholesome and vibrant snack, these Millet Beetroot Tikkis are made without potato or paneer…
Panchmel Dal, also known as Panchratna Dal, is a traditional Rajasthani dish made using five…
Oven-roasted tricolored cauliflower with cumin, garlic, and chili, served on a banana leaf with creamy…
This Mushroom Semiya Biryani is a one-pot Indian vermicelli dish packed with biryani flavor, juicy…
This gobi paratha recipe brings the warmth of a Punjabi kitchen to your home —…
This website uses cookies.