Ragi Kheer | Ragi Pudding
Ragi Kheer stands as a delectable dessert fashioned from finger millet flour, milk, sugar, cardamom powder, nuts, and ghee. This straightforward recipe effortlessly comes together in just half an hour.
Ingredients
- 1 tablespoon Ghee (clarified butter)
- 1.5 tablespoons ragi flour (nachni or finger millet or red millet flour)
- 1.5 cups milk – hot
- ¼ cup sugar or add as required
- 5 to 6 cashews – whole or chopped
- 2 to 3 pistachios – sliced or chopped finely
- 2 to 3 almonds – sliced or chopped finely
- 5 to 6 saffron strands – optional
- ⅛ teaspoon cardamom powder
Instructions
Boiling Milk
- Firstly heat milk in a thick bottomed pan until it comes to a boil.
- Set the hot milk aside.
Roasting Ragi Flour
- Then in another thick bottomed pan or kadai, heat ghee.
- Reduce the flame. First add 1.5 tablespoons of ragi flour.
- Roast and stir continuously. Soon the ragi flour will release its aroma. It takes about 2 to 3 minutes on low heat. Stir continuously so that the ragi flour gets roasted well.
Adding Milk
- Now add 2 tablespoons of hot milk.
- After adding 2 tablespoons of hot milk, keep continuously stirring so the ragi flour combines well in the milk, the mixture should be smooth and without any lumps.
- Next again add more 2 tablespoons of hot milk, continuously keep stirring. Ensure that there are no lumps formed. We need a smooth mixture for the kheer. Now pour the rest of hot milk and mix thoroughly.
- Note that we need to add a total of 1.5 cups of hot milk. But we are adding first 4 tablespoons of the hot milk in two rounds so that there are no lumps in the kheer.
- Add ¼ cup of sugar and mix again.
- Add chopped cashews, pistachios and almonds.
- Sprinkle cardamom powder and saffron strands.
Making Ragi Kheer
- Mix again and simmer for 2 to 3 minutes on low to medum-low heat. You will see the ragi kheer thickening.
- The kheer will start bubbling. Keep stirring the kheer often.
- The ragi kheer has to be of medium consistency. After 1 to 2 minutes switch off the heat.
Serving Suggestions
- You can serve ragi kheer hot or warm or chilled as a dessert or for breakfast.
- Garnish with sliced or chopped almonds, cashews or pistachios or a few saffron strands while serving.
- Do note that on cooling, the consistency of ragi kheer will become thick. When the kheer has come to a room temperature, then refrigerate it.
Storage
- You can also refrigerate any leftovers. On cooling ragi kheer will thicken.
- Before serving, mix a bit of milk to dilute the thick consistency and warm or heat the milk in a small pan.
Nutrition
Calories: 224kcalCarbohydrates: 29gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 54mgPotassium: 227mgFiber: 1gSugar: 23gVitamin A: 202IUVitamin C: 1mgCalcium: 169mgIron: 1mg
Tried this recipe?Let us know how it was!