Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.