Ragi Kheer | Ragi Pudding

Boiling milk

1. Firstly heat milk in a thick bottomed pan until it comes to a boil. 
2. Set the hot milk aside.

Roasting ragi flour

1. Then in another thick bottomed pan or kadai, heat ghee.
2. Reduce the flame. First add 1.5 tablespoons of ragi flour.
3. Roast and stir continuously. Soon the ragi flour will release its aroma. It takes about 2 to 3 minutes on low heat. Stir continuously so that the ragi flour gets roasted well.

Adding milk

1. Now add 2 tablespoons of hot milk.
2. After adding 2 tablespoons of hot milk, keep continuously stirring so the ragi flour combines well in the milk, the mixture should be smooth and without any lumps.
3. Next again add more 2 tablespoons of hot milk, continuously keep stirring. Ensure that there are no lumps formed. We need a smooth mixture for the kheer. Now pour the rest of hot milk and mix thoroughly.
4. Note that we need to add a total of 1.5 cups of hot milk. But we are adding first 4 tablespoons of the hot milk in two rounds so that there are no lumps in the kheer.
5. Add ¼ cup of sugar and mix again.
6. Add chopped cashews, pistachios and almonds.
7. Sprinkle cardamom powder and saffron strands.

Making ragi kheer

1. Mix again and simmer for 2 to 3 minutes on low to medum-low heat. You will see the ragi kheer thickening.
2. The kheer will start bubbling. Keep stirring the kheer often.
3. The ragi kheer has to be of medium consistency. After 1 to 2 minutes switch off the heat.

Serving suggestions

1. You can serve ragi kheer hot or warm or chilled as a dessert or for breakfast. 
2. Garnish with sliced or chopped almonds, cashews or pistachios or a few saffron strands while serving.
3. Do note that on cooling, the consistency of ragi kheer will become thick. When the kheer has come to a room temperature, then refrigerate it.

Storage

1. You can also refrigerate any leftovers. On cooling ragi kheer will thicken.
2. Before serving, mix a bit of milk to dilute the thick consistency and warm or heat the milk in a small pan.