About Ragi Kheer
Ragi Kheer is that Indian dessert which you can sometimes prepare easily at home over your regular rice kheer, and enjoy with your loved ones. All you need for this pudding is ragi or nachni flour (finger millet flour), milk, sugar, ghee, your basic flavorings and some nuts. This Ragi Kheer recipe is supremely easy and gets made within 30 minutes. You can even skip adding the dry fruits and saffron if you wish to. This sweet dish is also gluten-free and quite a hearty one. Have it in breakfast or as an after-meal dessert. The Ragi Pudding mixture should be lump-free while cooking. To avoid the lumps, add hot milk in batches and keep stirring very well. If you add milk at room temperature, there are high chances of lump formation. Ragi is a healthy millet rich in proteins, fibre, calcium and iron. Also known as the ‘wonder grain’ for weight loss. Really helpful for people with diabetes and babies. Ragi Porridge is a popular and healthy food given to kids. Thus, it’s always a good idea to include ragi/nachni regularly in your diet. Other than this nutritious Ragi Kheer, you can make Ragi Ladoo, Ragi Dosa and Ragi Mudde. While making your chapati and roti too, add some ragi flour in the dough and make Ragi Roti.
How to make Ragi Kheer
Boil Milk and Roast Ragi Flour
- Firstly, heat 1.5 cups of whole milk in a thick bottomed pan till it comes to a boil. Set aside.
- Then, in another thick bottomed pan or kadai, heat 1 tablespoon ghee.
- Reduce the heat to low, add 1.5 tablespoons ragi flour. 4. Sauté and stir continuously. Soon, the ragi flour will turn fragrant. It takes about 2 to 3 minutes on low heat. Stir continuously so that the ragi flour gets roasted well and evenly.
Add Milk
- Now, pour 2 tablespoons hot milk. We have used 1.5 cups hot milk overall. But the hot milk needs to be added in small batches. After adding 2 tablespoons hot milk, stir continuously so that the ragi flour combines well with the milk. The mixture should be smooth and lump free.
- Now, add 2 tablespoons more of hot milk. Keep stirring continuously while adding the milk. Ensure that there are no lumps formed. We need a smooth mixture for the kheer.
- Now pour the remaining hot milk and mix very well.
- Next, add ¼ cup sugar or according to taste. Mix and stir well.
- 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 nuts as per your preference.
- Sprinkle ⅛ teaspoon cardamom powder.
- Add 6 to 7 saffron strands (optional).
Make Ragi Kheer
- Mix well and simmer for 2 to 3 minutes on low to medium-low heat.
- You will see the kheer thickening.
- The kheer will also start bubbling and rising. Keep stirring the ragi kheer often.
- The ragi kheer has to be of medium consistency. After 1 to 2 minutes, turn off the heat.
- Serve Ragi Kheer hot, warm or chilled as a dessert or for breakfast. Note that on cooling, the kheer becomes thick. Once the kheer has come to a room temperature, then refrigerate.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Sabudana Kheer | How to make Sabudana Kheer Kaddu ki Kheer (Pumpkin Payasam) Seviyan Kheer (Vermicelli Kheer) Makhane ki Kheer This Ragi Kheer recipe post from the archives first published in September 2016 has been republished and updated on 12 July 2022.
title: “Ragi Kheer Ragi Pudding Finger Millet Pudding " ShowToc: true date: “2024-09-22” author: “Julie Reid”
About Ragi Kheer
Ragi Kheer is that Indian dessert which you can sometimes prepare easily at home over your regular rice kheer, and enjoy with your loved ones. All you need for this pudding is ragi or nachni flour (finger millet flour), milk, sugar, ghee, your basic flavorings and some nuts. This Ragi Kheer recipe is supremely easy and gets made within 30 minutes. You can even skip adding the dry fruits and saffron if you wish to. This sweet dish is also gluten-free and quite a hearty one. Have it in breakfast or as an after-meal dessert. The Ragi Pudding mixture should be lump-free while cooking. To avoid the lumps, add hot milk in batches and keep stirring very well. If you add milk at room temperature, there are high chances of lump formation. Ragi is a healthy millet rich in proteins, fibre, calcium and iron. Also known as the ‘wonder grain’ for weight loss. Really helpful for people with diabetes and babies. Ragi Porridge is a popular and healthy food given to kids. Thus, it’s always a good idea to include ragi/nachni regularly in your diet. Other than this nutritious Ragi Kheer, you can make Ragi Ladoo, Ragi Dosa and Ragi Mudde. While making your chapati and roti too, add some ragi flour in the dough and make Ragi Roti.
How to make Ragi Kheer
Boil Milk and Roast Ragi Flour
- Firstly, heat 1.5 cups of whole milk in a thick bottomed pan till it comes to a boil. Set aside.
- Then, in another thick bottomed pan or kadai, heat 1 tablespoon ghee.
- Reduce the heat to low, add 1.5 tablespoons ragi flour. 4. Sauté and stir continuously. Soon, the ragi flour will turn fragrant. It takes about 2 to 3 minutes on low heat. Stir continuously so that the ragi flour gets roasted well and evenly.
Add Milk
- Now, pour 2 tablespoons hot milk. We have used 1.5 cups hot milk overall. But the hot milk needs to be added in small batches. After adding 2 tablespoons hot milk, stir continuously so that the ragi flour combines well with the milk. The mixture should be smooth and lump free.
- Now, add 2 tablespoons more of hot milk. Keep stirring continuously while adding the milk. Ensure that there are no lumps formed. We need a smooth mixture for the kheer.
- Now pour the remaining hot milk and mix very well.
- Next, add ¼ cup sugar or according to taste. Mix and stir well.
- 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 nuts as per your preference.
- Sprinkle ⅛ teaspoon cardamom powder.
- Add 6 to 7 saffron strands (optional).
Make Ragi Kheer
- Mix well and simmer for 2 to 3 minutes on low to medium-low heat.
- You will see the kheer thickening.
- The kheer will also start bubbling and rising. Keep stirring the ragi kheer often.
- The ragi kheer has to be of medium consistency. After 1 to 2 minutes, turn off the heat.
- Serve Ragi Kheer hot, warm or chilled as a dessert or for breakfast. Note that on cooling, the kheer becomes thick. Once the kheer has come to a room temperature, then refrigerate.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Sabudana Kheer | How to make Sabudana Kheer Kaddu ki Kheer (Pumpkin Payasam) Seviyan Kheer (Vermicelli Kheer) Makhane ki Kheer This Ragi Kheer recipe post from the archives first published in September 2016 has been republished and updated on 12 July 2022.
