How to make Ragi and Date Kheer -
Ragi flour cooked in milk and served with date paste and nuts
This recipe is contributed by Member Chandana eluru.
Main Ingredients : Rajgira flour (राजगिरे का आटा), Milk (दूध)
Cuisine : Indian
Course : Desserts
You can also find more Desserts recipes like Pista Burfi Samosa Red Velvet Cream Puffs Croissant Pudding with Chocolate Chocolate and Orange Soufflé
Ragi and Date Kheer Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Ragi and Date Kheer Recipe
Rajgira flour 3 tablespoons
Milk 2 cups
Dates paste 1/2 cup
dried fruits for garnish 1/4 cup
Method
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.
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