Ragi Malt Recipe | Ragi Porridge Recipe | Ragi Kanji

Ragi Malt Recipe / Ragi Porridge Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. It is called Finger millet in English, Ragi in Kannada, Kezhvaragu / Keppai In Tamil, Ragulu in Telugu, Nachani in Marathi and Mandika in Hindi. Usually, when ragi is sprouted and made in a sweet version, it is called as malt, but you can use regular ragi flour also. Ragi Kanji can be even given to babies, right from the age of 6+ months, but use water to prepare it as milk gives a heavy feeling, also cooking in milk hinder the absorption of iron from ragi. Instead of coffee/tea, you can have a cup of this malt, as it keeps the tummy full for a long time and is very high in nutrition and easily digestible. If interested, check my other ragi recipes like Ragi Dosa, Ragi Idiyappam too.

Check my other Healthy Recipes like

1. Broken Wheat Upma / Godhumai Upma
2. Barnyard Millet / Kuthiraivali Curd Rice
3. Kodo millet / Varagu Arisi Upma
4. Millet / Varagu Pongal

Ragi Porridge Recipe

Ragi Malt Recipe | Ragi Porridge Recipe | Ragi Kanji

Priya Santhamohan

Ragi Malt Recipe / Ragi Porridge Recipe / Ragi Kanji is usually made when ragi is sprouted and made in a sweet version, but you can use regular ragi flour also.

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Prep Time 1 min

Cook Time 9 mins

Total Time 10 mins

Course Beverages, Millet Recipes

Cuisine Indian

Servings 2 People

Calories 246 kcal

Equipment

• Stovetop

Ingredients

  

• 4 tbsp Ragi Flour / ராகி மாவு
• 3 Cups Water / தண்ணீர்
• 1 tbsp Jaggery / வெல்லம்
• 1 Cup Milk / பால்
• 1/2 tsp Cardamom Powder / ஏலக்காய்த்தூள்

Instructions

 

• First, measure and keep all the ingredients ready. To a bowl, add the ragi flour and pour 1 cup of water.
• Mix it well without any lumps and keep aside. To a pan, pour 2 cups of water.
• Once the water starts to roll boil, pour the ragi flour mixed with water. Boil furthermore for 5 to 6 minutes in medium flame till the mixture turns glossy.
• Now add the jaggery and mix well. Simmer the flame completely and pour the milk.
• Finally, add cardamom powder and give a quick stir. Boil for 1 more minute and switch off the flame.
• Serve this Ragi Malt Recipe warm during tea time with fried Channa Dal.

Video

Notes

Tips for Ragi Porridge Recipe

1. Always, mix the ragi flour with water without any lumps and then start boiling. Otherwise, the Ragi Malt Recipe will not be smooth and creamy.
2. Also, boil the mix till it becomes glossy, else it smells raw.
3. Jaggery can be replaced with sugar, dates syrup, palm sugar or cane sugar too.
4. Adjust jaggery as per sweetness required for this Ragi kanji.
5. For, vegan version, skip the milk and prepare it with water.
6. You can either prepare this malt with water or milk. But milk gives a heavy feeling to the tummy.
7. For more taste, you can use blanched or powdered almonds or cashews.
8. Don't skip cardamom powder, as it lends a nice flavour, else it tastes bland.
9. This Ragi Porridge Recipe, thickens very soon, so serve it immediately.

Keyword Ragi Kanji, Ragi Malt Recipe, Ragi Porridge Recipe

Ragi Malt Recipe

Method for Ragi Malt Recipe

1. First, measure and keep all the ingredients ready. To a bowl, add the ragi flour and pour 1 cup of water.
   
   2. Mix it well without any lumps and keep aside. To a pan, pour 2 cups of water.
   
   3. Once the water starts to roll boil, pour the ragi flour mixed with water. Boil furthermore for 5 to 6 minutes in medium flame till the mixture turns glossy.
   
   4. Now add the jaggery and mix well. Simmer the flame completely and pour the milk.
   
   5. Finally, add cardamom powder and give a quick stir. Boil for 1 more minute and switch off the flame.
   
   Serve this Ragi Malt Recipe warm during tea time with fried Channa Dal.

Ragi Kanji Recipe