Happy's Cook

Tuesday, February 16, 2021

Ragi Malt Recipe | Ragi Sweet Porridge | Ragi Kanji

Ragi is very nutritious, it is rich in iron and calcium. When I was in Chennai, I always have homemade ragi flour in stock. I used to give ragi porridge sweetened with karupatti for Happy until she was 3 years old. However, after we move to Sydney I stopped making it since I couldn't source the ragi flour. Recently, I bought a pack of ragi flour from an Indian store and we are having this ragi malt as our breakfast once in a while. It can be made in a jiffy and it is a very filling breakfast when we prepare it with milk and almond powder. 
I also grabbed a pack of the whole ragi for making homemade ragi flour and I will be sharing the process soon. Please have a look at the other ragi recipes from the blog in the below links:

Ragi flour - 2 tblsp 
Water - 1 and 1/2 Cups 
Milk - 1/2 Cup 
Jaggery powder - 2 tsp(adjust as required) 
Cardamom pods - 2
Ghee - 1/2 tsp(optional)
1. In a bowl add the ragi flour and 1/2 cup of water. Dissolve the ragi flour in water without forming any lumps. Keep it aside.
2. In a saucepan, bring the remaining 1 cup of water to boil. Add the dissolved ragi slurry and keep stirring it in medium flame. After 5 minutes the mixture starts thickening and it will turn glossy. The ragi is cooked completely when it turns glossy.
3. At this stage reduce the flame to low, add the jaggery powder and crushed cardamom pods. If using ghee, stir it in at this stage.
4. When the jaggery dissolves completely, add the milk and give it a quick mix. Switch off the flame.
Allow it to cool for a few minutes and serve it warm. Garnish it with nuts of your choice before serving.
Points to remember:
  • You can use sprouted ragi flour or regular ragi flour for making this malt.
  • Jaggery powder can be replaced with coconut sugar, naatu sakkari, karupatti, raw sugar or palm sugar(Panang Karkand).
  • The ragi malt thickens after it cools completely. You can add more milk or hot water to adjust the consistency.
  • While making the ragi porridge, you could use a whisk for stirring. This helps to prevent lump formation and gives smooth porridge.
  • To make it little more healthy and rich, I usually add 1 or 2 tsp of homemade almond flour at the end while serving.
  •  To make the almond flour: Soak the required almonds overnight in enough water. The next morning, discard the water and wash it well. Peel the skin of the almonds and allow it to dry completely for few hours. Then process it in your blender and store it in an airtight container.
  • If you don't prefer adding ghee, you can skip it. 

Warm Regards,
Happy's Cook - Divya


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