Ragi porridge is a wholesome and nutritious dish made from ragi flour (finger millet), known for its high calcium, iron, and fiber content. This recipe combines the earthy goodness of ragi with the richness of milk and the natural sweetness of jaggery or honey. This dish is easy to digest,...
Ingredients
- 2tbspragi flour
- 1cupmilk (any type: cow’s milk, almond milk,etc)
- 1cupwater
- 1tbspjaggery or honey (for sweetness)
- 2chopped almonds
- 2chopped cashews
- 2raisins
- pinchof cardamom powder (optional)
How to make Ragi Porridge I Ragi Ganji
In a small bowl, mix the ragi flour with 2-3 tablespoons of water to form a smooth paste. This prevents lumps when cooking.
Cook the Ragi: Heat a saucepan and pour in 1 cup of water. Gradually add the ragi paste and stir continuously on low-medium heat for 10 minutes until it thickens.
Add Milk and Sweetener: Pour in the milk, stirring frequently to avoid any lumps. Continue cooking for another 5 minutes until you get a smooth consistency. Add jaggery or honey as a sweetener and mix well.
Garnish:Add the chopped almonds, cashews, raisins, and a pinch of cardamom powder for extra flavor. Stir well and cook for another 5 minutes.
Serve Warm: Pour the porridge into a bowl and enjoy it warm with the richness of milk and the crunch of dry fruits.
Tips & Tricks
You can substitute jaggery with honey if desired, but add honey only after the porridge has cooled a bit.
If you prefer a thinner consistency, adjust the milk and water quantities accordingly.