BM #68 Day 10 -
I have succeeded so far in posting 9 millet recipes alternating between Bajra, Ragi, Jowar and Little Millet. I hope to continue with that pattern.
Now on to today's 'Ragi' post..
A few weeks back, my husband brought home 2 cans of Almond-Coconut milk. I was surprised and when asked for the reason, he says "I just thought you might put it into good use and I will get something new to eat". Silence from my side :).
That's when I made this kheer and a few more (yet to be posted) which were enjoyed by all of us. To be honest, the kids didn't take to this kheer as much as I would have loved them to enjoy but that was to be expected. As I mentioned earlier, unless ragi is disguised it doesn't entice my kids. But my passion for millets is unwavering !
Almond Coconut Milk 3 cups
Ragi Vermicelli 1 cup
Jaggery 1/4 cup or more for a sweeter tooth
Almond and Cashew crushed 1/4 cup
Method Of Preparation -
Heat the jaggery in a tablespoon of water and let it melt. Remove the impurities and set aside.
Boil the milk and add the ragi vermicelli and let it cook through. [2 minutes was good enough.]
Add in the almonds and cashews. Also add the melted jaggery.
Let it simmer for a few minutes and remove from heat.
Garnish with roasted cashews and serve it warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 25 minutes