Ragi and Date Kheer Recipe - Ragi flour cooked in milk and served with date paste and nuts

This recipe is contributed by Member Chandana eluru.

Main Ingredients : Rajgira flour, Milk

Cuisine : Indian

Course : Desserts

Ragi and Date Kheer

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Ragi and Date Kheer Recipe - How to make Ragi flour cooked in milk and served with date paste and nuts


Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium


  • Rajgira flour 3 tablespoons

  • Milk 2 cups

  • Dates paste 1/2 cup

  • dried fruits for garnish 1/4 cup


Step 1

Boil milk in a non stick pan on low heat. In a bowl mix date paste with little water to make a smooth thin batter.

Step 2

In another bowl mix little water with ragi powder to form a thin batter.Add the ragi batter to the milk and stir for five minutes or till thick.

Step 3

In a serving bowl pour some date batter and top with some dried nuts and pour a huge ladle of ragi milk. Serve hot.