ragi kheer recipe, nachni kheer recipe
Print Recipe
4.34 from 3 votes

ragi kheer

Ragi kheer is a sweet dessert made with ragi flour (finger millet flour), milk, sugar, cardamom powder and ghee.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: desserts
Cuisine: indian
Servings: 2 to 3
Calories: 333kcal
Author: Dassana Amit

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 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
  • teaspoon Of cardamom powder (chotti elaichi powder)

Instructions

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.

Nutrition

Calories: 333kcal | Carbohydrates: 43g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 80mg | Potassium: 312mg | Sugar: 34g | Vitamin A: 495IU | Calcium: 245mg | Iron: 0.7mg