Finger Millet Semiya Kheer

Millets in may series post 6- Finger Millet Semiya Kheer

For a change, let us try a dish with millet vermicelli- Finger millet (Ragi) semiya kheer. I always have a pack of Ragi semiya handy at home. I use this to make upma. But while collecting recipes for this series, I came across a payasam in the Sahaja calender with the same…so I decided to give it a try! This is very similar to the vermicelli kheer you all must have tasted- except, it has the goodness of ragi and jaggery in it. Also, it has very less ingredients and takes very less time to make. Top it with some ghee fried cashews and your super healthy dessert is ready!

Health benefits of finger millet (Ragi)- it is rich in calcium. It has high amount of protein, with well-balanced essential amino acid, vitamin A vitamin B and phosphorus. Its high fiber content prevents constipation and high blood pressure. It contains plenty of iron. It is good for diabetic people.

Click on the link below to know more about the health benefits of millets 

https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Preparation time: 5 minutes| Cooking time: 10 minutesCourse: Dessert| Cuisine: Indian

Ingredients:

Finger millet vermicelli- 1 cup

Milk-3 cups + ½ cup

Grated jaggery- ¾ to 1 cup

Cardamom powder- a pinch

Ghee- 1 tblsp (for frying the cashews) + ½ tblsp (for frying vermicelli)

 Cashews- a few

Raisins- a few

Method:

1.      Heat ½ tblsp ghee in a kadai. Fry the finger millet vermicelli for a minute or so. Remove and keep it aside

2.      In a large kadai, heat 3 cups of milk. When it starts boiling, add the roasted finger millet vermicelli. Cook for three to four minutes. Switch off flame.  

3.      Add jaggery and half cup water to a vessel and boil it till jaggery dissolves completely. Add this jaggery syrup to the vermicelli kheer. Again place the vermicelli kheer on stove and give a single boil. Switch off flame.

4.      Heat 1 tblsp of ghee in a kadai. Roast cashews and raisins until they turn golden. Add them to the kheer.

Notes:

·        Don’t cook vermicelli for more than three to four minutes in milk, because it might turn too soft.

·        Remove the kheer from stove before adding the jaggery syrup. Add after adding the jaggery syrup, place it on stove again and give just a single boil. The kheer might curdle if you add jaggery directly or if you boil too much after adding the jaggery syrup. Also make sure to add the jaggery syrup, little by little.

·        Always keep ½ cup of milk handy. Add if kheer becomes too thick and give a slight boil.

·        Adjust jaggery quantity according to your taste buds.  

Step by step pictures

fry finger millet vermicelli in ghee

remove and keep aside

boil milk in a kadai

when milk starts boiling add the 

roasted vermicelli to it. cook on medium 

flame for 3 to 4 minutes.

switch off and keep aside

prepare jaggery syurp by boiling 

jaggery in 1/2 cup water.

boil only till jaggery dissolves.

switch off and add this jaggery syrup 

to the vermicelli kheer. place the kheer 

again on stove and give a single boil.

switch off immediately. 

roast cashews and raisins in ghee

add to kheer.