Ragi Rice Kheer | Ragi Porridge | Ragi Payasam | Finger millet Kheer | Nachani Kheer | Millet dessert

Ingredients:

• 1/2 cup ragi rice
• 4 cups milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands
• Chopped nuts for garnish (almonds, cashews, pistachios)
• Raisins

Instructions:

1. Rinse the ragi rice thoroughly under cold water and soak it for about 10 minutes. Drain and set aside.
2. In a heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from scorching.
3. Once the milk comes to a boil, add the drained ragi rice to the saucepan and reduce the heat to low. Allow the ragi rice to simmer in the milk, stirring occasionally, until it becomes soft and the milk thickens. This might take around 15-20 minutes.
4. Once the ragi rice is cooked and the mixture thickens, add sugar to the kheer and stir until it dissolves completely.
5. Add cardamom powder and saffron strands (if using), and mix well.
6. If you're using raisins, you can add them at this stage.
7. Continue to simmer the kheer for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency
8. Remove the kheer from heat and let it cool down to room temperature.
9. Once cooled, garnish the kheer with chopped nuts.
10. You can serve the ragi rice kheer either warm or chilled, according to your preference.

Enjoy your delicious ragi rice kheer!