🌾 Ragi Porridge / Ragi Malt

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A healthy, wholesome breakfast drink made with ragi flour (finger millet), jaggery, milk or water, and optional dry fruits. Smooth, nutritious, and ready in under 15 minutes.

⏱ Time Required

  • Prep Time: 2 minutes

  • Cook Time: 13 minutes

  • Total Time: 15 minutes

🍽 Servings

  • Serves 2

🧾 Ingredients

For Ragi Slurry:

  • 4 tbsp ragi flour (or sprouted ragi flour)

  • ½ cup water

Other Ingredients:

  • 2 cups water

  • 6 tbsp jaggery powder (or sugar, adjust to taste)

  • ¼ tsp cardamom powder

  • 1 tbsp chopped cashews (optional, or use almonds, blanched almond powder, or a mix of dry fruits/nuts)

🥄 Instructions

1. Make Ragi Slurry

  1. In a small bowl, mix 4 tbsp ragi flour with ½ cup water.

  2. Whisk thoroughly until smooth and lump-free.

2. Cook Ragi

  1. In a thick-bottomed pan, bring 2 cups water to a rolling boil on medium-high heat.

  2. Lower the flame and add the ragi slurry in a steady stream, stirring continuously to avoid lumps.

  3. Simmer on low heat, stirring occasionally, for 10–12 minutes until the mixture thickens and the ragi is fully cooked. Taste to ensure there’s no raw flavor.

3. Make Ragi Malt

  1. Add jaggery (or sugar) and stir until fully dissolved.

  2. Add cardamom powder and chopped cashews (or almonds/nuts of choice).

  3. If the porridge is too thick, add a little water to reach desired consistency.

  4. Note: The porridge will thicken further as it cools.

🍶 Serving Suggestions

  • Serve hot, warm, or at room temperature.

  • Can be enjoyed as a breakfast drink or evening snack.

  • Optional: Garnish with extra nuts or a drizzle of milk for richness.

💡 Notes & Tips

  • Sweeteners like jaggery or sugar can be skipped for a diabetic-friendly option.

  • For toddlers or small kids, use blanched almond powder instead of chopped nuts.

  • Use sprouted ragi flour for added nutrition.

  • Can be made in larger batches; just scale ingredients accordingly.

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