Ragi Porridge
A warm, comforting porridge made from nutritious ragi flour, naturally sweetened with dates, and simmered in milk. This creamy, wholesome breakfast is lightly spiced with cardamom and topped with crunchy almonds.
For 4 servings
Prepare the ragi slurry.
In a small bowl, whisk the ragi flour with 1 cup of cold water until you have a smooth, lump-free paste. Finely chop the dates and sliver the almonds for garnish.
TIPUsing cold water is key to preventing lumps when you add the ragi to the hot milk.Heat the milk.
Pour the milk into a medium saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
Cook the ragi porridge.
- Slowly pour the ragi slurry into the hot milk, whisking continuously to prevent any lumps from forming.
- Reduce the heat to low and continue to cook, stirring frequently, for 5-7 minutes until the porridge thickens and the raw taste of ragi is gone.
- Add the finely chopped dates and cardamom powder.
- Mix well and let it simmer for another 2 minutes for the flavors to meld.
TIPKeep stirring, especially around the edges and bottom of the pan, to ensure the porridge cooks evenly and doesn't stick.Garnish and serve warm.
Turn off the heat. Pour the hot porridge into four serving bowls. Garnish with the slivered almonds and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can lightly toast the ragi flour in a dry pan for 2-3 minutes on low heat before making the slurry.
- 2Adjust the consistency by adding a little more hot milk if the porridge becomes too thick for your liking.
- 3This porridge thickens as it cools down. It's best served warm for a creamy texture.
- 4For a smoother porridge, especially for kids, you can blend the dates with a little milk to form a paste before adding it.
Frequently asked questions
Yes, Ragi Porridge is exceptionally healthy. Ragi (finger millet) is a gluten-free grain rich in calcium, iron, and dietary fiber. This recipe uses dates for natural sweetness, avoiding refined sugar, and milk adds protein, making it a well-rounded, nutritious meal.
