This Ragi Kheer is a wholesome, comforting dessert made with ragi flour, jaggery, and milk, delicately flavored with cardamom and saffron. It’s naturally gluten-free, rich in calcium and iron, and a perfect guilt-free sweet treat for all ages.
Ingredients:
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1 tablespoon ghee
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1/2 tablespoon cashew nuts, chopped
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1/2 tablespoon almonds, chopped
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1½ tablespoons ragi flour (finger millet flour)
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1½ cups hot milk
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1/2 cup water
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3 tablespoons jaggery, grated or powdered
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1/8 teaspoon cardamom powder
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4–5 saffron strands
Method:
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Roast Nuts:
Heat ghee in a pan. Add chopped cashews and almonds. Roast until golden. Remove and set aside. -
Cook Ragi:
In the same pan, add ragi flour and roast for 2–3 minutes on low heat until aromatic. -
Add Liquids:
Slowly add water while stirring to prevent lumps. Then add hot milk gradually and stir well to combine. -
Simmer:
Cook the mixture on low heat for 5–7 minutes until it thickens to a pudding consistency. -
Add Sweetness and Flavor:
Turn off the heat. Add jaggery, cardamom powder, and saffron strands. Stir until the jaggery dissolves completely. -
Finish:
Add the roasted nuts. Mix well and serve warm or chilled.
Tips:
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Do not boil jaggery directly to avoid curdling the milk—always add it after turning off the heat.
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Adjust sweetness based on your preference.
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For a richer version, add a splash of coconut milk or condensed milk before serving.
