ragi kheer recipe with step by step photos. a simple, quick dessert made from ragi flour (finger millet flour or nachni), milk, sugar, cardamom powder and ghee.

sharing one more recipe of ragi. this recipe of ragi kheer is easy and can be made in less than 30 minutes. you can even skip adding dry fruits if you want. also adding saffron is optional. ragi kheer makes for a nutritious dessert for kids. you can serve ragi kheer for breakfast or as an after meal dessert.

while making the ragi kheer, one has to be careful as lumps should not form. so to avoid the lumps in the kheer, hot milk needs to be added initially in batches, stirring very well to get a lump free kheer. if you add milk at room temperature, then lumps can form.

ragi is a healthy millet and very good for kids and women as its rich in calcium and iron. so do try to include ragi in your meals. with ragi you can make ragi ladoo, ragi halwa, ragi dosa, ragi mudde (balls), ragi porridge, and ragi malt. you can even add some ragi flour in the atta and make chapatis and rotis.

if you are looking for more kheer recipes then do check:

• rice kheer
• seviyan kheer
• phirni recipe
• semiya payasam

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ragi kheer

Author:Dassana Amit

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

Course:desserts

Cuisine:indian

Calories:333kcal

Servings (change the number to scale):2 to 3

4.34 from 3 votes

ragi kheer is a sweet dessert made with ragi flour (finger millet flour), milk, sugar, cardamom powder and ghee.

INGREDIENTS FOR ragi kheer

(1 CUP = 250 ML)

• 1 tablespoon ghee (clarified butter)
• 1.5 tablespoons ragi flour (nachni or finger millet or red millet flour)
• 1.5 cups hot milk
• ¼ cup of sugar
• 5 to 6 cashews (kaju) - whole or chopped
• 2 to 3 pistachios (pista) - sliced or chopped finely
• 2 to 3 almonds (badam) - sliced or chopped finely
• 5 to 6 strands of saffron (kesar) - optional
• ⅛ teaspoon of cardamom powder (chotti elaichi powder)

HOW TO MAKE ragi kheer

boiling milk

• firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil. 
• keep the hot milk aside.

making ragi kheer

• then in another thick bottomed pan or kadai, heat one tablespoon of ghee.
• reduce the flame. add 1.5 tablespoons ragi flour.
• saute and stir continuously. soon the ragi flour will release its aroma. it takes about 2 to 3 mins on low flame. stir continuously so that the ragi flour gets roasted well.
• now add 2 tablespoons of hot milk. overall we have used 1.5 cups of hot milk for the kheer, but the hot milk needs to be added in small batches.
• 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 lump free.
• now 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 stir well.
• add ¼ cup of sugar and stir well.
• add chopped cashews, pistachios and almonds.
• sprinkle 1/8 teaspoon of cardamom powder. add 6 to 7 saffron strands.
• mix well and simmer for 2 to 3 mins on low flame. you will see the ragi kheer thickening.
• the kheer will start bubbling & rising. keep stirring the kheer.
• the ragi kheer has to be of medium consistency. after 1 to 2 mins switch off the flame.
• you can serve ragi kheer hot or warm or chilled as a dessert or breakfast. 
• do note that on cooling, the ragi kheer will become thick. once the kheer has come to a room temperature, then refrigerate.

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how to make ragi kheer recipe

1. firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil.

2. then in another thick bottomed pan or kadai, heat one tablespoon of ghee.

3. reduce the flame to a low. add 1.5 tablespoons ragi flour.

4. saute and stir continuously. soon the ragi flour will become aromatic. it takes about 2 to 3 minutes on a low flame. stir continuously so that the ragi flour gets roasted well.

5. now pour 2 tablespoons of hot milk. we have overall used 1.5 cups of hot milk for the kheer, but the hot milk needs to be added first in small batches. 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 lump free.

6. then add more 2 tablespoons of hot milk. continuously keep stirring while adding the milk. ensure that there are no lumps formed. we need a smooth mixture for the kheer.

7. now pour the rest of the hot milk and mix very well.

8. next add ¼ cup of sugar and stir well.

9. add 5 to 6 cashews (chopped), 2 to 3 pistachios (chopped) and 2 to 3 almonds (chopped).

10. sprinkle ⅛ teaspoon cardamom powder.

11. add 6 to 7 saffron strands.

12. mix well and simmer for 2 to 3 mins on low flame.

13. you will see the ragi kheer thickening.

14. the kheer will also start bubbling and rising. keep stirring the kheer.

15. ragi kheer has to be of medium consistency. after 1 to 2 mins switch off the flame.

serve ragi kheer hot or warm or chilled as a dessert or for breakfast. do note that on cooling, the nachni kheer will become thick. once the kheer has come to a room temperature, then refrigerate.