Ragi Porridge (Ragi Malt)
A warm, nourishing porridge made from ragi (finger millet) flour, sweetened with jaggery and perfumed with cardamom. This traditional South Indian breakfast is packed with calcium, iron, and fiber, making it an ideal start to the day for all ages.
Prep Time
5 min
Cook Time
15 min
Servings
2
Difficulty
easy
Ingredients
- Ragi flour — 1/2 cup (60 g)
- Water — 1 cup
- Milk — 1 cup
- Jaggery, grated — 3 tablespoons
- Cardamom powder — 1/4 teaspoon
- Salt — 1 pinch
Instructions
- 1
In a small bowl, mix the ragi flour with 1/2 cup of cold water to form a smooth, lump-free slurry. Set aside.
- 2
Bring the remaining 1/2 cup of water and 1 cup of milk to a gentle boil in a heavy-bottomed saucepan over medium heat.
- 3
Reduce the heat to low and slowly pour the ragi slurry into the boiling liquid, stirring continuously with a whisk or wooden spoon to prevent lumps.
- 4
Cook on low heat for 8-10 minutes, stirring constantly, until the porridge thickens to a smooth, flowing consistency.
- 5
Add the grated jaggery and stir until it dissolves completely, about 1-2 minutes.
- 6
Add the cardamom powder and a pinch of salt. Mix well and cook for another minute.
- 7
Remove from heat. The porridge will thicken further as it cools. Serve warm in bowls.
Tips
- •Always mix ragi flour with cold water first to make a slurry. Adding it directly to hot liquid will cause stubborn lumps.
- •For a thinner porridge, add more milk. For babies and toddlers, make it thinner and skip the salt.
- •You can replace jaggery with honey (add after cooling slightly) or sugar to taste.