Ragi Kheer is a sweet pudding made with ragi flour (finger millet flour), milk, sugar, cardamom powder, nuts and ghee. An easy recipe that comes together in 30 minutes.
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.
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 most kheer variants, cardamom powder is always added. If you are feeling adventurous, experiment with vanilla, cinnamon powder, nutmeg powder or clove powder.