ragi kheer | nachni kheer

Step by StepJump to Recipe

Ragi kheer is a simple, quick dessert made from ragi flour (finger millet flour or nachni), milk, sugar, cardamom powder and ghee.

ragi kheer recipe

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 Dosa, Ragi Mudde (Balls) and Ragi Malt. You can even add some ragi flour in the atta and make chapati or roti.

If you are looking for more Kheer recipes then do check:

Step-by-Step Guide

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.

milk for ragi kheer recipe

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

ghee to make ragi kheer recipe

3. Reduce the flame to a low. Add 1.5 tablespoons ragi flour.

ragi flour for ragi kheer recipe

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.

ragi flour to make ragi kheer recipe

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.

milk for making ragi kheer recipe

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.

milk for ragi kheer recipe

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

milk for preparing ragi kheer recipe

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

sugar for ragi kheer recipe

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.

dry fruits for ragi kheer recipe

10. Sprinkle ⅛ teaspoon cardamom powder.

making ragi kheer recipe

11. Add 6 to 7 saffron strands.

saffron for ragi kheer recipe

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

preparing ragi kheer recipe

13. You will see the kheer thickening.

making ragi kheer recipe

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

making ragi kheer recipe

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

making ragi kheer recipe

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.

ragi kheer recipe, nachni kheer recipe

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

ragi kheer recipe, nachni kheer recipe

Ragi Kheer

Ragi kheer is a sweet dessert made with ragi flour (finger millet flour), milk, sugar, cardamom powder and ghee.
4.72 from 7 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Indian
Course Desserts
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 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 sugar
  • 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 strands of saffron – optional
  • teaspoon cardamom powder

Instructions
 

Boiling milk

  • Firstly heat 1.5 cups of milk in a thick bottomed pan until it comes to a boil. 
  • Keep the hot milk aside.

Roasting ragi flour

  • Then in another thick bottomed pan or kadai, heat one tablespoon of ghee.
  • Reduce the flame. Add 1.5 tablespoons 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. Overall we will be adding 1.5 cups of hot milk but the milk needs to be added in small batches so that you do not get lumps in the kheer.
  • 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 mix well.
  • Add chopped cashews, pistachios and almonds.
  • Sprinkle cardamom powder. Add 6 to 7 saffron strands.

Making ragi kheer

  • Mix well and simmer for 2 to 3 minutes on low flame. You will see the ragi kheer thickening.
  • The kheer will start bubbling & rising. Keep stirring the kheer.
  • The 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, 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. 

Notes

Ragi Flour: The ragi flour has to be fresh and in its shelf period. Make sure it is not rancid. You can also make this kheer with sprouted ragi flour. 
Sweeteners: You can add your choice of sweeteners, but do make sure that the milk does not curdle after adding sweeteners. For sweeteners like palm sugar, coconut sugar and jaggery, it is best to add them after a waiting of 4 to 5 minutes once the cooking is complete. 
Nuts and dry fruits: Various nuts and dry fruits like raisins, pine nuts, cashews, almonds, pistachios can be added. 
Vegan options: Almond milk and coconut milk work best in this recipe. However do make sure not to overheat these nuts milk after you mix with the ragi flour. When adding, keep the flame to the lowest. Once all the milk is incorporated, simply heat through gently. Do not boil or simmer. Coconut milk will curdle and separate if boiled or overheated. Use a neutral oil or coconut oil in place of ghee. 
Scaling: You can halve or double this recipe easily. 
Spices: Traditionally, in Indian kheer recipes, cardamom powder is always added. If you are feeling adventurous, experiment with vanilla, cinnamon powder, nutmeg powder or clove powder. 

Nutrition Info (Approximate values)

Nutrition Facts
Ragi Kheer
Amount Per Serving
Calories 224 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 54mg2%
Potassium 227mg6%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
Vitamin A 202IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 169mg17%
Vitamin B9 (Folate) 9µg2%
Iron 1mg6%
Magnesium 33mg8%
Phosphorus 145mg15%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

Share This Recipe:

PinWhatsAppPrintShares1.2k

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

12 Comments

    1. ragi ambali is a drink and is different from ragi kheer. this ragi kheer is rich in flavors and taste.

  1. Hi.. I just saw your ragi kheer recipe.. Can we add jaggery instead of sugar.. Expecting a reply from you4 stars

  2. Ya he liked n ya its a simple recip but wen we thinkanythin diffen nothin strike me but finally i ende with this app

  3. Thank you very much. Have tried a couple of your recipes…all turned out well. Hopefully my 2 year old likes the ragi kheer I made…
    Good luck to you and everyone at home. Please keep on uploading yummy food recipes.4 stars