Ragi Kheer/नाचणीची खीर

Ragi is a power grain which has wonderous amount of health benefits. It is rich in calcium, iron, protein and fiber to name a few.  It is also known as Finger Millet or Nachnai in some parts. Ragi flour is made from this powerful grain and can be used in variety of ways. It can be used to make roti, bhakri, sweet kheer, thalipeeth, dosas, cakes, cookies and so on and so forth.  

Even with its immense health benefits I feel we still haven't really embraced Ragi in our day to day diet. Todays recipe is a sweet preparation of ragi flour. It is actually a very good option for breakfast or post workout meal. I added some nuts for crunch on top but it is completely optional. 

This recipe will serve one.

Ingredients

1 tbs Ragi Flour

1 tsp Ghee/Clarified Butter

1/4 cup water

1/2 cup milk

1 tbs Jaggery

For toppings chopped toasted mixed nuts like almonds, pecans or walnuts(optional)

Also golden raisins for toppings(optional)

Method

In a pan melt ghee and add ragi flour on low heat. Saute it for 2-3 min or so. Add 1/4 cup water and milk and start whisking on low flame. 

Lumps start to form as soon as you add liquid to the flour so continuously start whisking to avoid lumps.

Once it's nicely mixed, increase the heat to medium and let it boil, if you feel it's too thick add some more milk, a tablespoon at a time. 

Let it boil for 7-8 minutes. Add jaggery towards the end of cooking process. Let it melt on low heat and keep mixing. Once dissolved shut off the gas and remove kheer in a bowl. 

As the kheer gets colder it starts becoming thicker so enjoy when it's still hot. 

If you are going to enjoy it later you might have to add more milk to get to your desired consistency.