RAGI SEMIYA KHEER

NEEDED
Ragi semiya/ vermicelli- 1/2 cup
Milk - 1 lr
Grated  jaggery _ 1/2   cup  r to Ur taste
Elachi powder
Ghee-2 tsp
Roasted cashew -4
Kismis/ raisain -  little

METHOD

• in a thick bottom pan add 1 tsp ghee and roast the ragi semiya and cashewnut .
• now add 1 lr milk in the pan and cook on a medium flame, stir occasionally ,so that it doesnt pour out .
• the milk should reduce to half .
• then turn off the gas and add grated jaggery , elachi powder.
• mix well , the jaggery will melt in the heat itself .
• cool and serve garnished with raisain .
• (milk curdles if the jaggery is added before. so i added last)
• if the kheer is too thick , add little milk to loosen it.