Finger millet porridge (sweet version) / Ragi kanji/ Ragi malt

Here comes another millet recipe. Ragi porridge/ Ragi kanji.  Its very easy to prepare. This is sweet version. I will post savoury version in near future. Its perfect for breakfast or evening  time drink. Its suitable for all categories of people from infants to elders. 

  My mom asks me to take this porridge frequently as ragi has many health benefits. My mom prepares this daily to feed her loved ones. I have started drinking this porridge right from childhood. That days, My mom used to run behind me to feed  ragi porridge as i don't like sweet taste. Nowadays, Things changed, I understood the  health benefits of ragi  and moreover i like sweet taste.

 Let us see the health benefits of  ragi before going to the recipe. Why one should include ragi in diet? The reasons are:  It is rich in calcium and helps in bone development. The natural fat content is low and helps in weight loss. It has high fibre content. It regulates blood sugar level. So diabetic pateients can include ragi in their diet. It is an excellent source of iron. Patients of anaemia and low haemoglobin levels can begin to include ragi in their diets. The ample amount of amino acids and antioxidants in ragi help the body relax naturally. It reduces the risk of stroke. It is completely free of gluten. It boosts lactation. It is a excellent baby food. (Source: www.thehealthsite.com)

Here is the recipe...

Ingredients:

Ragi flour/ Finger millet flour - 1 tbsp  heaped

Water - 1/2 cup

Milk - 1/2 cup

Brown sugar - as needed

Cardamom powder - 1/4 tsp

Method:

1. Take flour in a large bowl. Add 1/2 cup of water to it. Mix it without lumps. This process should be done off the stove.  Now switch on the stove and allow it to boil. At one stage the whole mixture appears to be frothy.

2. Now add 1/2 cup of milk and allow it to boil again. Finally add cardamom powder and transfer it to the serving glass.

Now in a minutes our Ragi porridge is ready...

Serve it hot:)

Notes:

• You can also roast the ragi flour till nice aroma comes and proceed.
  
  
• You can adjust the water/ milk quantity depending upon the consistency you want.
  
  
• You can also replace brown sugar with jaggery or white sugar.