Ragi Malt is a nutritious, delicious drink made by simmering ragi with milk, jaggery syrup & flavours. Ragi Malt is healthy good alternate for tea / coffee and fits as a dietary filling breakfast too.
Ragi Porridge is a nutritious healthy drink which can be substituted for breakfast and it keeps you full till lunch time.
Ragi Koozh or Ragi Porridge is very easy to prepare and best for breakfast.I hated porridges for breakfast during my childhood days and now I just love them.I have seen and tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday.
I am trying to include porridges for mittu and gugu regularly so that they are always in touch with these porridges.Mittu prefers to have multigrain porridge.
More porridge recipes
If you like savory porridges do check this out.I will post a easy version of the same soon.
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Ragi Malt | Sweet Ragi Porridge
Ingredients
- 1/4 cup ragi flour finger millet flour
- 1 cup water
- 1/2 cup milk
- 2 tbsp jaggery syrup
- a tiny pinch cardamom powder
Instructions
- In a pan add ragi flour. Roast it for 2 mins, no need for the color to change and all.
- Now add water. Whisk it well so that there are no lumps.
- Now start cooking, cook in low flame. First it will start to thicken here and there so keep stirring to avoid lumps. Use a whisk.
- When it starts to thicken switch to a ladle and keep stirring. Keep cooking low flame and keep stirring continuously.
- Cook until it forms a thick pudding like consistency. Switch off.
- Now add jaggery syrup, cardamom powder and milk.
- Add more milk to adjust the consistency you want. I like it slightly thick. Whisk it well and serve Ragi Malt immediately.
Notes
- Roasting the flour is optional but amma always insists to roast at least for a minute as it gives nice flavour.
- Cook in low flame and keep stirring to avoid lumps.
- Adjust sweetness according to your taste. You can add any sweetener you like.
- The consistency is purely your preference. If you want it a bit thin then add little more milk.
Ragi Malt Recipe Step by Step
- In a pan add ragi flour.Roast it for 2 mins, no need for the color to change and all.Now add water.
- Whisk it well so that there are no lumps.Now start cooking,cook in low flame.First it will start to thicken here and there so keep stirring to avoid lumps.Use a whisk.
- When it starts to thicken switch to a laddle and keep stirring.Keep cooking low flame and keep stirring continuously.
- Cook until it forms a thick pudding like consistency.See it will look shiny like this.Switch off.
- Now add jaggery syrup,cardamom powder and milk.
- Add more milk to adjust the consistency you want.I like it slightly thick.Whisk it well and serve immediately.
Serve hot or warm.
Serve hot or warm!
Expert Tips
- Roasting the flour is optional but amma always insists to roast at least for a minute as it gives nice flavour.
- Cook in low flame and keep stirring to avoid lumps.
- Adjust sweetness according to your taste. You can add any sweetener you like.
- The consistency is purely your preference. If you want it a bit thin then add little more milk.
Eshika Roy
Thank you for sharing this delicious recipe. I can’t wait to try it this weekend. The procedure seems simple enough and it will make the perfect dessert for this rainy weather. Looking forward to read more delectable dishes in the upcoming posts.