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.
Beverages, Millet Recipes
Ragi Flour / ராகி மாவு
Water / தண்ணீர்
Jaggery / வெல்லம்
Milk / பால்
Cardamom Powder / ஏலக்காய்த்தூள்
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
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.
Ragi Kanji, Ragi Malt Recipe, Ragi Porridge Recipe