Ragi Porridge – Healthy Breakfast

Step 1: Dry Roast Ragi Flour

Take 2 tablespoons of ragi flour in a kadahi or wok. Turn on the gas and keep the flame on low. Dry roast the flour, stirring constantly with a spatula, until it becomes aromatic, which takes about 3-5 minutes. Ensure it doesn't burn. Once roasted, turn off the flame and let it cool down completely in the kadahi.

Step 2: Prepare the Ragi Mixture

Once the ragi flour has cooled down completely, take 250 ml of milk. Add a small portion of the milk to the roasted ragi flour in the kadahi and mix it well with a spatula until the mixture is smooth and lump-free. This ensures no lumps form when you add the rest of the milk.

Step 3: Cook the Porridge

Turn on the flame again, keeping it on low to low-medium heat. Add the remaining milk to the ragi mixture. Keep stirring constantly and let the milk heat up a little. Once the mixture is slightly hot, add 1.5 tablespoons of crushed jaggery (or sugar) and 1/4 teaspoon of cardamom powder. Also, add 3-4 pieces each of chopped cashews, almonds, and raisins. Adding nuts at this stage will soften them slightly; if you prefer them crunchy, you can add them later as a garnish.

Step 4: Thicken to Desired Consistency

Continue to stir constantly, keeping the flame on low to medium-low, until the mixture thickens. If you want to drink it as a malt, maintain a thinner consistency. If you prefer it as a porridge, let it thicken a little more, stirring until it reaches the desired thick consistency, as shown in the video. This process typically takes about 5-10 minutes depending on the desired thickness.

Step 5: Serve and Garnish

Once the ragi porridge has reached the correct consistency, turn off the flame and transfer it to a serving bowl. Garnish with some additional crushed nuts (almonds, cashews, and raisins) on top. The nutritious ragi porridge is now ready to be served.

• Stir the ragi flour constantly while dry roasting to prevent it from burning.

• For a malt-like consistency, stop cooking when the mixture is thinner. For a porridge, cook until it thickens further.

• Add nuts earlier if you prefer them softened, or later for a crunchy texture.

• Substitute jaggery with sugar or honey according to taste.

• Add other nuts like walnuts or pistachios, or dried fruits like dates.

• For a richer taste, use full-fat milk or add a spoonful of ghee while roasting the flour.