My 318th recipe, “Ragi Kanji | Finger Millet Sweet Porridge”, a wholesome and super healthy Indian breakfast recipe idea. Ragi flour cooked until glossy and flavored with milk, cardamom and sweetened with jaggery.
These days people tend to be more health conscious than ever and want to have wholesome and healthy dishes for breakfast. Dishes which supply them with an abundance of nutrients, fibre, proteins, etc. apart from keeping them full for an extended period of time is what everyone prefer.
Big corporates have cashed in on this opportunity and try to have us eating more processed grains like rolled oats, wheat and corn flakes, etc. While there is no harm in choosing such food, but we are missing out on a whole lot of other easily available grains which has been consumed for a very long time, chosen by our wise ancestors.
Ragi, aka Finger Millet, is one such amazing grain. It is extremely high in protein, fiber and other essential Vitamins and minerals like A, B1, B2, etc. That is the reason why there are a lot of Indian dishes which makes use of Ragi as the star. While I too cook with Ragi on a regular basis, it has taken me a long time to actually get the chance to post it here on the blog.
Due to these exceptional benefits, my mom used to include Ragi in my diet right from the time when I was young. Ragi Adai, Kuzh and Kanji are some of the dishes she made on a regular basis. Adai is more of a spicy flatbread and she usually served it for dinner along with a spicy chutney, gravy or pickle. Kuzh is a savory porridge but included rice as an ingredient and had to be fermented for a day. It was almost always reserved for a special day in the tamil month of Aadi.
Ragi Kanji was the one which was made quite often. While the Ragi Kanji can be made savory with spice tempering or made sweet by adding sugar, the sweet version was always my favorite. My mom used to make a huge batch of the kanji for breakfast and hand me over a big full bowl. I would then be given the liberty to add as much jaggery as I want to sweeten the kanji. I would always happily finish the whole bowl and then end up licking the bowl clean.
This Ragi Kanji recipe is exactly how my mom used to make it for me. Ragi is cooked in low medium flame until soft, glossy and silky. And then the ragi is sweetned with jaggery, flavored with cardamom and thinned out with milk. The perfectly flavored and healthy dish to start my mornings right.
Ragi Kanji | Finger Millet Sweet Porridge
- 1/2 Cup Ragi Flour
- 3 1/2 Cups Water (adjust as needed)
- 2 Tbsp Jaggery - crushed to a powder (adjust per taste)
- 1/2 tsp Cardamom Powder
- 1/8 tsp Salt
- 1 Cup Milk (adjust as needed)
- First take the ragi flour in a small bowl, add sufficient water, mix well to form a smooth mixture.
- Bring the remaining water to a boil in a heavy bottomed pan.
- Reduce the flame to low and add the ragi mixture to the water. Stir continuously. The mixture will slowly start to thicken. Break off any lumps that might form using the back of the ladle. Cook until the ragi is fully done and the mixture appears smooth and glossy.
- Once ragi is cooked, add the salt, jaggery powder, cardamom, milk and mix well. Turn off the flame.