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.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Cook Time: 50 mins

Ingredient of Nachni barfi        

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 of Nachni barfi 

  1. First of all, gather all ingredient in one place for a smooth process.
  2. 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.
  3. Add chopped dry fruits and stir for another 2 minutes.  It will make dry fruits crunchy.
  4. Now add grated khoya and mix properly. Khoya will start releasing ghee (clarified butter) and the mixture will be semi-solid consistency.
  5. 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.
  6. Grease a baking pan and keep it ready.
  7. 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.
  8. At this point of time mixture will be like a dough and will move together. It will not stick at the walls now.
  9. Pour this mixture in the greased pan and let it cool down at room temperature.
  10. Keep it in the fridge for 20 min to set it before cutting into pieces.
  11. 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.