112. Ramayana’s special Ragi kheer


112. Ramayana’s special Ragi kheer

▢2-3 drops of ghee (clarified butter)
▢1 tablespoons ragi flour (nachni or finger millet or red millet flour)
▢1cups hot milk
▢ 1 fig(anjir)
▢2 cashews (kaju) – whole or chopped
▢2 almonds (badam)
▢⅛ teaspoon of cardamom powder (chotti elaichi powder)

◼️Firstly heat milk in a thick bottomed pan till it comes to a boil. Keep the hot milk aside.
◼️Then in another thick bottomed pan or kadai, heat ghee.Reduce the flame. Add ragi flour.
◼️Saute and stir continuously. Soon the ragi flour will release its aroma. It takes about 2 to 3 mins on low flame. Stir continuously so that the ragi flour gets roasted well.
◼️Then add milk in pan nd add Cashews, almonds and chopped fig.
◼️It’s ready for serve ?

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