Sweet Almond Ragi Harira

Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan. It is an energy drink made with ground almonds, ragi (red millet) flour, milk and sugar. It is so energizing and refreshing to break the fast with this drink.

This sweet harira drink has many variations. It is also made by cooking ground almond paste with a little water to which milk and sugar are added. It is then tempered in ghee with cloves and green cardamoms and served warm. You could also enjoy it chilled.

The version below has a different flavour because of the ragi (millet) flour and is very nutritious. I enjoyed the harira at every Ramadan as I grew up and still love it.

INGREDIENTS:
1/4 cup ragi (red millet) flour
2 cups whole milk
25 almonds
4 tbs sugar or more
1/8th tsp green cardamom ground

To garnish:
almonds
pistachios
dried figs 
dried apricots
golden raisins

INSTRUCTIONS:
1. Soak the almonds in water for a couple of hours, peel their skin and grind them to a paste. Set aside.
2. Whisk the ragi flour with a little water to a running consistency without any lumps. Strain it, discard the residue and keep aside the ragi milk.
3. To a sauce pan add 2 cups of whole milk, ground almonds and sugar and bring it to a boil on medium heat. Now add the ragi milk to it while stirring continuously till you get a smooth consistency. Ragi has a tendency to curdle easily so do not stop stirring.
4. Lower the heat and let it simmer for 2-3 minutes. Do not let it stick to the bottom of the pan, so keep stirring even while it simmers. If the mixture is too thick add a little more milk to your desired consistency. Sprinkle the ground cardamom, mix well and let it cool.
5. Pour it in a glass, top it with nuts and dry fruits and enjoy!

NOTES:
There are many variations of this recipe.
1. You could also use whole ragi instead of ragi flour. But you have to soak it overnight or for at least 4 hours before grinding it to extract its milk.
2. Soak almonds with a tsp of white basmati rice, grind them to a paste and add this to the strained ragi milk then boil everything together. This gives a different flavour to it.
3. Adding poppy seed paste also enhances the flavour and taste and makes this drink more rich and nutritious.

Recipe

Ragi Almond Harira

Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan.

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Author: Fouzia

Equipment

• Sauce pan, Strainer, Spatula and a glass.

Ingredients

• 1/4 cup ragi red milletflour
• 2 cups whole milk
• 25 almonds
• 4 tbs sugar or more
• 1/8 th tsp green cardamom ground

To garnish:

• almonds
• pistachios
• dried figs
• dried apricots
• golden raisins

Instructions

• Soak the almonds in water for a couple of hours, peel their skin and grind them to a paste. Set aside.
• Whisk the ragi flour with a little water to a running consistency without any lumps. Strain it, discard the residue and keep aside the ragi milk.
• To a sauce pan add 2 cups of whole milk, ground almonds and sugar and bring it to a boil on medium heat. Now add the ragi milk to it while stirring continuously till you get a smooth consistency. Ragi has a tendency to curdle easily so do not stop stirring.
• Lower the heat and let it simmer for 2-3 minutes. Do not let it stick to the bottom of the pan, so keep stirring even while it simmers. If the mixture is too thick add a little more milk to your desired consistency. Sprinkle the ground cardamom, mix well and let it cool.
• Pour it in a glass, top it with nuts and dry fruits and enjoy!

Notes

There are many variations of this recipe.

You could also use whole ragi instead of ragi flour. But you have to soak it overnight or for at least 4 hours before grinding it to extract its milk. 

Soak almonds with a tsp of white basmati rice, grind them to a paste and add this to the strained ragi milk then boil everything together. This gives a different flavour to it. 

Adding poppy seed paste also enhances the flavour and taste and makes this drink more rich and nutritious. 

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