Ragi Kheer Recipe – Saffron Cardamom Indian Millet Pudding

Last Updated on 4 months by Neha Deshmukh

Ragi Kheer Recipe – Saffron Cardamom Indian Millet Pudding

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert that instantly feels like a hug. I’ve always loved experimenting with traditional recipes, and this Ragi Kheer is one of my favorites. It takes the classic Indian rice pudding and gives it a healthy, nutty twist with the addition of ragi – a powerhouse of nutrients! It’s a little different, a little special, and absolutely delicious.

Why You’ll Love This Recipe

This Ragi Kheer isn’t just about taste; it’s about feeling good about what you’re eating. Ragi is incredibly nutritious, and this kheer is a lovely way to incorporate it into your diet. Plus, the delicate flavors of saffron and cardamom elevate it to something truly special. It’s perfect for a cozy night in, a festive celebration, or just when you need a little sweetness in your life.

Ingredients

Here’s what you’ll need to make this delightful Ragi Kheer:

• 1 tablespoon Ghee
• 1.5 tablespoons Ragi Flour (approx. 15g)
• 1.5 cups Milk (approx. 360ml) – I prefer full fat for a richer kheer!
• 0.25 cup Sugar (approx. 50g) – adjust to your sweetness preference
• 5-6 Cashews, chopped
• 2-3 Pistachios, chopped
• 2-3 Almonds, chopped
• 5-6 Saffron Strands
• 0.125 teaspoon Cardamom Powder (approx. 0.5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Ragi Flour: Benefits and Selection

Ragi, also known as finger millet, is a nutritional superstar! It’s packed with calcium, iron, and fiber. You can usually find ragi flour in Indian grocery stores or online. Look for a finely ground flour for the smoothest kheer.

Ghee: Traditional vs. Modern Options

Ghee is traditional for a reason – it adds a beautiful richness and flavor. But if you’re looking for a substitute, you can use unsalted butter or even a neutral oil like coconut oil. Just know the flavor profile will change slightly.

Saffron: Quality and Blooming Techniques

Saffron is precious! A little goes a long way. For the best flavor and color, bloom the saffron strands in 2 tablespoons of warm milk for about 15-20 minutes before adding them to the kheer. This releases their beautiful color and aroma.

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best, if you can manage it. But good quality ground cardamom works perfectly well too. Just make sure it’s fragrant!

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the creamiest, most luxurious kheer. Low-fat milk will work, but the texture will be a little lighter. You can even experiment with plant-based milks (see variations below!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the milk in a thick-bottomed pan over medium heat. Bring it to a boil, then set it aside. Keeping it hot is key!
2. In a separate pan, melt the ghee over low heat. Add the ragi flour and roast it for 2-3 minutes, stirring constantly. You’ll know it’s ready when it smells wonderfully fragrant. Be careful not to burn it!
3. Now, the tricky part – adding the milk! Gradually pour in the hot milk, about 2 tablespoons at a time, while stirring vigorously. This is how you prevent lumps. Keep stirring until everything is smooth.
4. Once all the milk is incorporated, add the sugar, chopped nuts, bloomed saffron (with the milk it was soaking in!), and cardamom powder. Give it a good mix.
5. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally, until the kheer thickens to a medium consistency. You want it to coat the back of a spoon nicely.
6. Serve warm or chilled. I personally love it chilled on a hot summer day!

Expert Tips

• Lump-Free Kheer: The key to avoiding lumps is slowly adding the hot milk and stirring constantly. Don’t rush this step!
• Adjusting Consistency: If your kheer is too thick, add a splash more milk. If it’s too thin, simmer for a little longer.
• Nutty Goodness: Toasting the nuts lightly before adding them enhances their flavor.

Variations

• Vegan Ragi Kheer: Swap the ghee for coconut oil and the milk for your favorite plant-based milk (almond, soy, or coconut milk all work well).
• Gluten-Free Considerations: Ragi is naturally gluten-free, but always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. You can also use a natural sweetener like honey or maple syrup.
• Festival Adaptations (e.g., Janmashtami, Diwali): Add a pinch of nutmeg or a few rose petals for a festive touch.
• Spice Level Variations: A tiny pinch of nutmeg or a sliver of cinnamon stick while simmering can add a lovely warmth.

Serving Suggestions

Ragi Kheer is delicious on its own, but you can also serve it with a sprinkle of chopped nuts or a few extra saffron strands for garnish. It’s a lovely dessert after a spicy Indian meal.

Storage Instructions

Leftover Ragi Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it chills, so you may need to add a splash of milk when reheating.

FAQs

What is Ragi and is it Gluten-Free?

Ragi is a highly nutritious millet that’s a staple in many Indian diets. It’s naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use a different type of milk for this kheer?

Absolutely! Almond milk, soy milk, or coconut milk all work well. Keep in mind that the flavor and texture will be slightly different.

How do I prevent lumps from forming when adding the milk?

The key is to add the hot milk gradually, about 2 tablespoons at a time, and stir constantly and vigorously.

What are the best nuts to use in Ragi Kheer?

Cashews, pistachios, and almonds are classic choices, but feel free to experiment with other nuts like walnuts or pecans.

Can I make this kheer ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

How can I adjust the consistency of the kheer?

If it’s too thick, add a splash of milk. If it’s too thin, simmer for a little longer. It’s pretty forgiving!