Ragi Kheer Recipe: Ragi is a fiber-rich whole grain that helps with weight loss and diabetes. They are also rich in calcium, amino acids, and vitamin D. Since it is rich in good carbohydrates, it is healthy to include it in our daily diet in the form of dosa or chapatis for breakfast. Here we describe the ragi kheer recipe or ragi payasam.
Ragi is also known as Finger Millet or Nachni in the North part of India. Despite having many health benefits ragi is not often included in our food this could be due to its bland taste that many may not appreciate. Ragi tastes really delicious when mixed with seasoning or sweeteners. Some of the recipes that are made with Ragi include Ragi Mudde, Ragi Idli, Ragi semiya Upma, Ragi kheer, and so on.
Ragi Kheer or Ragi Payasam is an effortless dessert that can be instantly done with few ingredients. The Kheer recipe which I am sharing with you is made with Ragi flour and Sago Seed. Pour enough water and cook the atta by continuously whisking. The flour gets thickened within a few minutes add the sweetener and milk after removing them from the flame. Mix well and the dessert is ready to serve.
Ingredients and step-by-step guide to make ragi kheer
Ingredients:-
- Ragi Flour – 1/2 cup
- Milk – 1 or 2 cups
- Jaggery Pieces – 250 ml (1 cup)
- Water – 3 cups
- Sago seeds – 1/2 cup
- Cardamom – 3
- Sugar – 1 tsp
- Dry nuts for garnish
Instructions:-
- Make jaggery syrup, to a pan add 1 cup of jaggery and a quarter cup of water, simmer for 5 minutes, and strain to remove impurities. Set aside
- Cook Sago seeds, in a saucepan, add half a cup of sago seeds and 3 cups of water. Simmer and cook until the sago seeds turn transparent, strain, and wash with cold water. Set aside
- Add half a cup of ragi flour, cardamom, sugar, and 1 cup of water to a grinding jar, and grind all the ingredients.
- Pour the solution into a vessel, add one and a half cups of water, add the cooked sago seeds, and mix well.
- Keep the solution in flame, stir continuously, and cook until it thickens. Once it thickens, switch off the flame.
- Gradually Add Jaggery syrup and mix well.
- Pour 1 cup of boiled milk, if the mixture is too thick add more milk, and adjust the sweetness accordingly by adding jaggery syrup.
- Pour Dessert into the serving glass and garnish with chopped almonds and jaggery syrup (chocolate or caramel syrup)
Finally, ragi kheer is a healthful and tasty dessert that is simple to create at home. This recipe is a terrific way to incorporate the nutrient-dense grain ragi into your diet while also enjoying a sweet treat. Ragi kheer, with its creamy and rich texture, is an ideal dessert for special occasions, festivals, or even as a warming treat on a cold winter day. So why not try cooking this delectable dessert at home and surprise your loved ones with your culinary skills? With this recipe, you can effortlessly prepare a scrumptious ragi kheer that is sure to please.
Ragi Kheer Recipe | Healthy Ragi Payasam
Description
A delicious dish called ragi kheer is created from finger millet flour, milk, and jaggery. It is a well-known and traditional Indian dish that is frequently served during celebrations and other events. Ragi often referred to as nachni or mandua, is a grain that is nutrient-dense and high in fiber, calcium, and iron. It is a common meal in many regions of India and has grown in popularity in recent years because to its numerous health advantages. A delightful approach to include this superfood in your diet and fulfill your sweet taste at the same time is with ragi kheer. This recipe will teach you how to prepare a delicious and creamy ragi kheer that is sure to wow your family and guests.
Ingredients:
Preparation:
Make jaggery syrup, to a pan add 1 cup of jaggery and a quarter cup of water, simmer for 5 minutes, and strain to remove impurities. Set aside
Cook Sago seeds, in a saucepan, add half a cup of sago seeds and 3 cups of water. Simmer and cook until the sago seeds turn transparent, strain, and wash with cold water. Set aside
To a grinding jar add half a cup of ragi flour, cardamom, sugar, and 1 cup of water, and grind all the ingredients.
Pour the solution into a vessel, also add one and a half cups of water, add the cooked sago seeds and mix well.
Keep the solution in flame, stir continuously and cook until it thickens. Once it thickens, switch off the flame.
Gradually Add Jaggery syrup and mix well.
Pour 1 cup of boiled milk, if the mixture is too thick add more milk, and adjust the sweetness accordingly by adding jaggery syrup.
Pour Dessert to the serving glass and garnish with chopped almonds and jaggery syrup (chocolate or caramel syrup)
