Nachni Satva
A warm, lightly sweet ragi porridge made with milk and just enough jaggery for comfort. This simple Maharashtrian-style satva is smooth, filling, and easy to enjoy for breakfast or as a gentle evening snack.
For 4 servings
- mix · ~3 min
Mix the nachni flour into a smooth slurry.
1.Add nachni flour to a bowl.2.Pour in 0.5 cup water little by little.3.Whisk until smooth and lump-free.TIPA smooth slurry keeps the satva silky and prevents flour lumps later. - boil · ~5 min
Heat the milk and remaining water.
Add the milk and remaining 1 cup water to a saucepan and bring it just to a gentle boil over medium heat.
- simmer · ~8 min
Cook the satva until thick and smooth.
1.Lower the heat and slowly pour in the nachni slurry, stirring continuously.2.Cook on low heat, stirring well so the mixture does not catch at the bottom.3.When it starts to thicken, add jaggery and cardamom powder.4.Cook 4 to 5 minutes more until glossy and porridge-like.TIPKeep the heat low after adding jaggery so the milk stays smooth and the satva does not scorch. - garnish
Finish with ghee and almonds.
Stir in the ghee, then top with chopped almonds.
- serve
Serve the nachni satva warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sift the nachni flour well and whisk the slurry before pouring; ragi settles quickly and can form tiny lumps.
- 2Pour the slurry into the hot milk in a thin stream while stirring constantly to keep the satva silky.
- 3Use low heat once the slurry is added; ragi thickens fast and can catch at the bottom of the pan.
- 4Add jaggery only after the flour has cooked and the mixture has thickened, so the milk stays smooth.
- 5If the satva becomes too thick on standing, loosen it with a splash of hot milk or water before serving.
- 6For make-ahead breakfast, refrigerate it plain and reheat gently, then finish with ghee and almonds just before serving.
Adapt it for your goals.
Vegan
Use coconut milk or almond milk in place of dairy milk and swap ghee for coconut oil for a plant-based satva.
low sweetLow-sweet
Reduce the jaggery for a milder sweetness that lets the earthy ragi and cardamom stand out more clearly.
nut freeNut-free
Skip the almonds and finish only with ghee if serving someone with a nut allergy.
thicker breakfastThicker-breakfast
Cook it a little longer for a spoonable, fuller porridge that feels more substantial for breakfast.
Why this is on our healthy list.
Wholesome Millet Base
Nachni, or ragi, is a traditional millet that makes this porridge filling and hearty for breakfast or an evening snack.
Comforting Energy
Milk and jaggery provide gentle richness and sweetness, making the satva satisfying when you want something warm and sustaining.
Good Fats and Crunch
Ghee and almonds add richness, texture, and nourishing fats that make the porridge more balanced and enjoyable.
Frequently asked questions
Lumps usually happen when the ragi flour is added directly or too quickly. Make a smooth slurry first and pour it in slowly while stirring.
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