Ragi Malt Recipe | Ragi Porridge Recipe | Ragi Kanji
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.
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
- 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.
- Also, boil the mix till it becomes glossy, else it smells raw.
- Jaggery can be replaced with sugar, dates syrup, palm sugar or cane sugar too.
- Adjust jaggery as per sweetness required for this Ragi kanji.
- For, vegan version, skip the milk and prepare it with water.
- You can either prepare this malt with water or milk. But milk gives a heavy feeling to the tummy.
- For more taste, you can use blanched or powdered almonds or cashews.
- Don't skip cardamom powder, as it lends a nice flavour, else it tastes bland.
- This Ragi Porridge Recipe, thickens very soon, so serve it immediately.