FINGER MILLET PORRIDGE

By foodiva

Ingredients

• 1/2 cup ragi four (if homemade, dry roast the ragi and make it into a fine powder in a coffee grinder)
• 500 ml milk
• honey as per taste (or sugar)
• chopped dry fruits and nuts of your preference

Details

Servings 1
Adapted from faskitchen.com

Preparation

Step 1

And with summer in full bloom here, it is but natural to make this Ragi malt recipe more often. And not to mention all the health benefits that come with it.

ragi puttu

Now when I am bored to make ragi puttu, I prefer to use this

. I love how easy it is to make. That is one of the main reasons why I prefer making this dish over the ragi puttu most of the time.

There are few recipes which are so easy to make and yet have abundance of goodness in it. And this Ragi Malt recipe is certainly one among them. It is a perfect breakfast or snack dish during the summer.

I prefer to add honey instead of using the traditional sugar to it for added health benefits. Just cool down the ragi malt recipe and pour a teaspoon of honey over it. Your amazing and healthy finger millet porridge will be ready in no time at all.

You can serve the ragi malt recipe or the ragi java recipe with the nuts of your choice. I like to make the ragi malt entirely with milk, though you can try it with equal proportion of water and milk as well.

You can add more of the milk and make it into a beverage type too.

1/2 cup ragi four (if homemade, dry roast the ragi and make it into a fine powder in a coffee grinder)

Take little milk and dissolve the ragi flour in a bowl. Set this aside.

Bring the milk to a boil and add the ragi paste gradually while stirring it continuously.

Cook on low flame while whisking frequently to prevent the lumps from forming. Boil the milk for 4 to 5 minutes till the ragi is cooked.

Remove from heat and allow it to cool. Once cooled, add honey as per taste.

Serve garnished with dry fruits or nuts.

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