Harira Recipe is a traditional and authentic Indian drink. It is made with lots of dried nuts and finger millet.
If you were looking for the harira soup, this is not it. I am aware of the famous Middle Eastern soup with the same name. But this is different.
For more similar recipes try the following
The harira recipe is made with milk, finger millet or the ragi and dried nuts. This is a really traditional drink which was made daily during Ramadan time. It was almost a permanent dish made for iftar. Ammi would make this Harira exclusively with badam or the almonds and would add some rice to it.
She would soak the almonds and rice, peel the skin of the almond, make it into a fine paste. And then would let it boil on low heat till the rice is cooked.
Me being me, like to take a shortcut. I just make a fine powder of the nuts with ragi. I like to use ragi in place of the rice. As rice is a pretty staple food in our home, I don’t feel it necessary to include it into Harira recipe.
I make a fine powder of the ragi and add whatever nuts I have at home. Usually almond is always added, with other nuts as variable. Generally I would add the pista and the walnut to it. But sometimes, I would add the cashew nut and other nuts as well.
So it is up to what you would like to add. You can try with rice or even any kind of nuts. There is no hard and fast rule to it.
Let’s get started with the Harira Recipe, Indian Authentic Harira recipe
Harira Recipe, Indian Authentic Harira recipe
What You Need:
- 1 liter milk
- 2 tbsp ragi / finger millet
- 2 tbsp almonds
- 2 tbsp pistachio / walnuts / or any nuts
- 2 cardamom
- 2 tbsp sugar or to taste
How To Make:
- Make a fine powder of the ragi, almond and other nuts. Take some milk and mix to dissolve any lumps from forming.
- Bring the milk to boil and add the dissolved paste and cardamom into it.
- Cook on low heat till the ragi is cooked. About 15 minutes. Add sugar and switch off the flame.
- Serve hot, warm or chilled. You can serve this harira in whatever way your family enjoys.
Signing off until next time,
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