Ragi porridge is a healthy breakfast porridge made with ragi flour or sprouted ragi flour, water or milk and jaggery. Ragi malt is a thinner version and can be served as a breakfast drink. Both the names ragi malt and ragi porridge are used interchangeably. This ragi porridge recipe gives you a smooth porridge without any lumps and can be made in less than 15 minutes. The ragi porridge recipe can be halved or doubled or tripled according to your requirement. In some of my earlier posts like ragi semiya upma, ragi laddoo, ragi semiya payasam…..I have mentioned the benefits of ragi. So, I am not getting into those details….
Now, let’s get started…..
Ingredients
- 4 tbsps. Ragi flour or Finger millet flour
- ½ cup Water, to mix ragi flour
- 6 tbsps. Jaggery powder
- ¼ tsp. Cardamom powder
- 1 tbsp. Cashews or Almonds, chopped
- 2 cups Water, for cooking ragi flour
Method
- Take 4 tablespoons of ragi flour or sprouted ragi flour and mix it with half cup of water.
- Using a small wired whisk or spoon mix the ragi flour with the water very well. Mix it thoroughly so that there are no lumps and it forms a slurry like consistency.
- In a heavy or thick-bottomed saucepan or pan, take 2 cups of water.
- Bring the water to a rolling boil on medium to medium-high flame.
- Then lower the flame and in a steady stream add the ragi slurry. Before adding the ragi slurry, do stir it once or twice in the bowl.
- Keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.
- Simmer and cook on a low flame. Stir in between at intervals with a wired whisk or spoon.
- Overall cook for 10 to 12 minutes after adding the ragi slurry so that the mixture thickens. There should be no rawness in the taste. You can take a bit of the mixture in a spoon and taste it to check the raw taste.
- Next add 6 tablespoons of jaggery or add as per taste. You can even add sugar or palm sugar. Sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.
- Mix again very well till all the jaggery gets dissolved. If in case the ragi porridge becomes thick then add some more water.
- Add one-fourth teaspoon of cardamom powder and one tablespoon chopped cashews.
- You can even use chopped almonds. Various dry fruits and nuts or nut powder of your choice can be added.
- Ragi porridge will thicken more on cooling, so adjust the consistency according to your taste.
- Serve ragi porridge hot or warm or at room temperature.
