Yes, I am back with yet another Ragi aka Finger millet recipe. There are so many things you can make with Ragi that I am still not done writing down with the list of recipes I could come up with Ragi as the core ingredient. This time I am here with a recipe which is a slightly modified version of the traditional baby food that is widely used in South India. Please don’t underestimate it by thinking it’s just for babies.
As I have mentioned before, Ragi is a powerhouse of nutrients and one of the best grains to include in your diet. This fiber rich and easy- to- whip up bowl of complex carbs is a perfectly delicious option for all the health freaks out there. Well, not necessarily health freaks even I love Ragi porridge it’s yum especially with the addition of coconut and nuts.
Whole Milk – 1 cup
Water – ¼ cup
Ragi Flour – 1tbsp
Coconut Sugar/ Jaggery- 1 ½ tbsp.
Freshly grated coconut – 1 tbsp
Crushed nuts of choice – 1 tbsp
- In a saucepan combine milk, water, coconut sugar and ragi flour with a whisk without any lumps.
- On a medium flame bring this mixture to a boil stirring continuously with the whisk.
- Once it comes to a boil reduce the flame and let it simmer till it thickens slightly.
- Switch off the flame and add the grated coconut and crushed nuts and mix it well with the whisk.
- Pour the porridge into a serving bowl immediately and enjoy.
- Continuous stirring is essential for this porridge preparation as ragi thickens up very fast and could get lumpy.
- Don’t let the porridge thicken up so much as it gives a pudding consistency as soon as it cools down even slightly.
- You can use any sweetener of your choice but coconut sugar/jaggery gives a distinctive flavour.
- I prefer to use whole milk because I like wholesome food but you can use skimmed or low fat.
- As shown in the above pictures Pomegranate doesn’t really go with Ragi porridge. I used it only for the photography purpose to add some color to it.