Ragi Kheer is a delicious, creamy dessert made by simmering milk with ragi flour, sugar, nuts & flavours. Ragi Kheer is a must try at home for the joy of exploring and as a delight for people on diet during religious festivals. Ragi Kheer is fairly simple and quick to make in minutes.
Ragi Kheer is a delicious dessert made in few mins with ragi flour,sugar and milk.This kheer tastes rich and creamy by itself without any additional ingredients.
Ragi is called by other names too like Finger millet or Nachni.I was initially doubtful how it would turn out but let me tell you it was soo delicious that my boy who rejects all payasams saying its porridge licked it clean so its kid approved too.Do try this healthy and delicious Ragi Kheer Recipe.
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📖 Recipe Card
Ragi Kheer
Ingredients
- 1 heaped tablespoon ragi flour
- 1 and 1/2 cups hot milk
- 1/2 cup water
- 3 tablespoon sugar
- 1/8 teaspoon cardamom powder
- 3 to 4 strands saffron
- 1 tablespoon nuts chopped I used cashew and badam
Instructions
- Heat ghee in a sauce pan - add the nuts fry till golden brown. Remove it and set aside.
- Add ragi flour and saute for 3-5mins in low flame. Now add 1/2 cup milk.
- And add 1/2 cup water whisk well to avoid lumps. Boil in low flame, stir continuously.
- Cook until it becomes thick and creamy in consistency. It will be slightly shiny and this shows the flour is cooked completely.
- Now add sugar along with remaining 1 cup milk. Whisk well. Add sugar only after the flour is cooked completely.
- Add cardamom powder along with saffron. Cook for 2 mins in low flame.
- Add fried nuts and switch off. Adjust with hot milk if the consistency is too thick after some time.
- Serve Ragi Kheer hot or cold as per your preference.
Notes
- Make sure to add sugar only after the flour is cooked completely.
- Add only hot milk else lumps will form easily. Keep whisking continuously to avoid lumps.
- The consistency should be little runny as it thickens a bit with time so adjust accordingly.
How to make Ragi Kheer
- Heat ghee in a sauce pan – add the nuts fry till golden brown.Remove it and set aside.
- Add ragi flour and saute for 3-5mins in low flame.Now add 1/2 cup hot milk.
- And add 1/2 cup water whisk well to avoid lumps.Boil in low flame, stir continuously.
- Cook until it becomes thick and creamy in consistency.It will be slightly shiny and this shows the flour is cooked completely.
- Now add sugar along with remaining 1 cup milk.Whisk well.Add sugar only after the flour is cooked completely.
- Add cardamom powder along with saffron.Cook for 2 mins in low flame.
- Add fried nuts and switch off.Adjust with hot milk if the consistency is too thick after some time.
- Serve hot or warm as per your preference.
Delicious creamy ragi kheer ready!
Expert Tips
- Make sure to add sugar only after the flour is cooked completely.
- Add only hot milk else lumps will form easily. Keep whisking continuously to avoid lumps.
- The consistency should be little runny as it thickens a bit with time so adjust accordingly.
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