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.
2025 Sandyathome. All rights reserved. This original recipe of millet kozhukattai/ cholam pidi kozhukattai story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, is strictly prohibited.
This forgotten millet kozhukattai/ jowar kozhukattai has been lovingly revived on Sandyathome from Tamil Muslim kitchens, where it was once prepared after Bakrid as a healing, savory tiffin.
In the world of kozhukattai, this humble millet version made with sorghum (also known as jowar or cholam) stands out as a soft, warming dish that speaks of recovery and ritual. Traditionally prepared in Tamil Muslim households during quieter days after festivals like Bakrid, this steamed dumpling blends the simplicity of millet with the comfort of coconut, curd, and gentle tempering.
A forgotten savory tiffin from Tamil Muslim kitchens — steamed millet dumplings gently tempered with curry leaves, green chilli, and coconut. Light, healing, and once reserved for the quieter days after Bakrid feasts.
In Tamil Muslim homes, the days following Bakrid were marked by quiet food — no meat, no masala, just grains and healing. This humble kara kozhukattai made from millet – cholam was steamed in brass idli plates and served with chutney or banana leaf thogayal. The touch of curd softened it; the roasted flour held it together. Rarely written down, this dish lived in hands — and today, it lives again in yours.
| Ingredient | Role in the Recipe |
|---|---|
| Sorghum flour (Cholam maavu) | Forms the base dough; adds earthy flavor and is naturally gluten-free |
| Water | Helps cook the flour and bind the dough |
| Grated coconut | Adds mild sweetness, moisture, and softness |
| Curd | Softens the dumplings and gives a gentle tang |
| Salt | Enhances all the other flavors |
| Gingelly oil | Adds a nutty aroma and traditional South Indian depth |
| Mustard seeds | Infuses the tempering with sharp, aromatic notes |
| Curry leaves | Adds fragrance and a hint of bitterness |
| Green chilli | Offers gentle heat and freshness |
| Small onion | Adds a touch of sweetness and body to the tempering |
| Hing | Boosts flavor and aids digestion with a savory finish |
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Sorghum or jowar flour can have a naturally bitter taste if unroasted or old. Always roast the flour until aromatic and avoid using stored flour beyond a month.
Yes, you can skip curd and use warm water alone, but curd gives the dumplings a soft, moist texture. Use fresh curd and add only after the dough cools.
These millet kozhukattai pair well with coconut chutney, ginger chutney, or simple thuvaiyals made from curry leaves or coriander. They’re also lovely with buttermilk or sambar.
These millet kozhukattai pair well with coconut chutney, ginger chutney, or simple thuvaiyals made from curry leaves or coriander. They’re also lovely with buttermilk or sambar.
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.
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This recipe is woven from memories and flavors passed down through generations. Kindly respect the soul behind it — do not reproduce or copy without permission. © 2025 Sandyathome |…
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