• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
    • Festival Recipes
    • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Festival Recipes

    Last Updated: July 17, 2020 | First Published on: June 11, 2013 by Hari Chandana Ponnaluri

    Ragi Semiya Payasam ~ Ragi Vermicelli Kheer Recipe

    15 shares

    Ragi Semiya Payasam ~ Finger Millet Vermicelli Kheer Recipe:
    Preparation & Cooking Time : 10 mins  
    Serves: 4 persons

    Ingredients:

    Ragi Vermicelli: 1 cup
    Water : 1 cup
    Milk : 1 and ¼ cups
    Sugar: ½ cup
    Dry Coconut Powder: 2 tbsp
    Cashews and Raisins
    Ghee: 2 tbsp
    Cardamom Powder: ½ tsp

    Method:

    1.Heat ghee in a
    heavy bottomed frying pan and fry the cashews until light brown color.

    2. Then add the raisins and fry until it plumps up. Take them out of the
    ghee and set aside.

    3. In
    the same pan, add the ragi vermicelli and fry for a couple of minutes.

    4. Then add water and reduce the flame. Cover with a lid and let it cook
    completely.

    5. Now add the sugar, milk, coconut and cardamom powder to it
    and cook for another couple of minutes.

    6. Switch off the flame and garnish
    with roasted nuts and serve hot.

     

    More Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    15 shares

    Reader Interactions

    Comments

    1. disha says

      July 03, 2013 at 6:34 am

      Thank uuu so much
      Im vegan i made ragi vermicelli and quinoa kheer in jowar milk and it was equally delicious thanks a lot 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

    More about me

    Popular Recipes

    • 5 Ingredient Raspberry Chia Pudding Recipe – Step by Step Photos + Video
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Cherry Cream Cheese Spread
    • Vegan Creamy Tomato Coconut Pasta
    • Chocolate Crinkle Cookies (Eggless)
    • Eggless Sweet Corn Cake with Vanilla Glaze

    Indian Festival Recipes

    • Mambazha Pulissery (Kerala Style Mango Curry)
    • Thandai Sheera
    • Instant Pot Sweet Pongal
    • Custard Rasgulla
    • Paan Ladoo
    • Coconut Halwa with Condensed Milk
    See more Festival Recipes →

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices