ragi kheer | nachni kheer

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 it 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

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 finely chopped cashews, 2 to 3 finely chopped pistachios and 2 to 3 finely chopped almonds. You can add more or less dry fruits as per your preference.

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 kheer thickening.

14. The kheer will also start bubbling and rising. Keep stirring the kheer.

15. The 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 kheer will become thick. Once the kheer has come to a room temperature, then refrigerate.

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