Ragi Malt | Ragi Porridge
Ragi Malt is a nourishing and beneficial beverage created by boiling ragi in water until it becomes a thick porridge, then combining it with milk, sugar, and cardamom powder. In this post, I have provided a recipe for both ragi malt (sweet version) and ragi porridge (salty version) with detailed instructions and visual aids.
Ragi Malt or Ragi Java or Ragi Porridge is a healthy breakfast as it is very nutritious and filling. I hated porridges during my childhood days and now I just love them. I have tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday.
About Ragi Malt
Ragi Malt is nothing sweet ragi porridge made with ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it an ideal healthy breakfast. Ragi is the one of the first grains introduced to babies.
Finger millet, also known as ragi, is a cereal grain that is soaked, sprouted, and dried to make flour or powder. The porridge made from this flour is called “Ragi Malt.”
Ragi Porridge is a nourishing and wholesome beverage that can serve as a replacement for our typical breakfast and provide satiety until lunch. Ragi, also known as finger millet, is a highly nutritious grain. I personally used homemade ragi flour, but store-bought flour can also be used.
This recipe for Ragi Malt results in a delicious and lump-free porridge that is both easy and quick to make. It only requires 10-15 minutes to prepare and can be made with either regular ragi flour or sprouted ragi flour.
In our family, it is customary to have Ragi porridge. I am making an effort to make sure that mittu and gugu have porridge regularly so they can maintain their love for its taste. Mittu specifically enjoys multigrain porridge.
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Benefits of Ragi Malt for Health
- Ragi contains a high amount of iron.
- This food is high in fiber and contains beneficial whole grains.
- Assists with promoting a healthy reduction in weight.
- Ragi is good for a gluten free diet
- Good for diabetics
Ragi Malt 2 Ways
I have provided two options for preparing this porridge, as some people prefer it sweet and others prefer a savory version.
- Sweet Porridge made from Ragi Malt
- Ragi Porridge (Salt)
Ragi Malt Ingredients
- I used homemade flour made from sprouted ragi or finger millet. Alternatively, store-bought flour can also be used.
- Water – I always cook the porridge in water then mix it with milk.
- Boiled milk should be added at the end.
- I have used cane sugar as a sweetener, but you also have the option to add jaggery powder, jaggery syrup, brown sugar, or white sugar.
- Cardamom powder is the ideal choice for adding flavor to this porridge.
Ragi Malt Recipe Step by Step
Ragi Porridge Sweet
- Add 1/2 cup of ragi flour to a bowl, followed by 1 cup of water.
Mix it thoroughly until smooth, then set it aside.
Put 2 cups of water in a pan and heat until it boils.
After the water begins boiling, use a whisk to mix in the ragi flour slurry.
Mix in the ragi flour slurry. If there are any sediments, simply rinse them with a small amount of water before adding.
First, make sure to whisk it well to prevent any lumps from forming.
Next, use a spatula to continue stirring and cooking over low-medium heat.
As the mixture thickens, be sure to stir it constantly.
Continue cooking until it thickens and becomes glossy.
You can observe its thickness. It will become thicker once it cools down, so turn it off accordingly.
Divide the porridge in half and transfer it to a separate bowl for the salt version.
Add 2 tablespoons of sugar, 1 cup of milk, and 1/4 teaspoon of cardamom powder to the remaining porridge in the pan.
Thoroughly mix it and turn off the heat.
The delicious ragi malt or sweet porridge is now ready to be served.
Heat or warm up the ragi malt before serving it.
You can now enjoy a refreshing drink of Ragi Porridge or Ragi Malt!
Ragi Salt Porridge Ingredients
- I made my own sprouted ragi or finger millet flour for this recipe, but you can also use store-bought flour.
- I typically use water to cook the porridge before adding milk.
- Use thick, homemade buttermilk.
- Season to your preference with salt.
Step-by-Step Recipe for Ragi Porridge
We can make ragi salt porridge using the leftover ragi porridge. Allow the mixture to cool for at least 15 minutes.
Sprinkle in salt according to personal preference and mix in 1/2 cup of thick buttermilk.
Mix thoroughly until the texture is smooth.
The salt version of Ragi porridge is now prepared.
You can enjoy this dish either warm or chilled.
Tempering Suggestion
You can either serve it as is or add a tempering before serving.
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In a tadka pan, heat 1 teaspoon of oil and add 1/4 teaspoon of mustard seeds, 1 broken small red chili, and 1/4 teaspoon of cumin seeds, along with a few curry leaves. Let it crackle, then transfer to the porridge.
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Sprinkle salt and thoroughly combine. Serve as is or strain before serving.
The porridge made from ragi is prepared.
Expert Tips
- Cook on a low heat and continuously stir to prevent clumps from forming.
- Modify the level of sweetness to your preference. You may incorporate any type of sweetener, such as jaggery powder, jaggery syrup, or cane sugar, to achieve desired taste.
- The thickness is entirely up to you. If you prefer a thinner consistency, simply add a small amount of milk or buttermilk. If you prefer a thicker consistency, this recipe will be ideal.
- Once the tempering ingredients are incorporated, you can choose to enjoy the porridge as is or strain it before serving.
- Diabetics have the option to completely avoid using sweeteners.
Serving & Storing Suggestion
You have the option to serve the porridge either sweet or salty. We personally prefer the ragi porridge to be warm, but it can also be served hot. Additionally, you can choose to temper the porridge before serving.
You can prepare ragi porridge by boiling it in water and keeping it in the refrigerator for up to 2 days. When ready to use, it may become thick and require whisking or blending before making the porridge.
FAQS
Why is my oatmeal runny and not thickening?
Adding additional water may prolong the thickening process while cooking. Continuously stirring can help achieve desired thickness for the porridge.
What kind of flour is recommended for ragi/fingermillet?
This porridge can be made using either regular ragi flour or sprouted ragi flour.
What is the recommended cooking time for the porridge?
stirring constantly. Avoid following precise timing as it may vary depending on the type of flour and the quantity of water used. Keep stirring and cook the porridge until it becomes thick and glossy.
How can I fix the lumps in my porridge?
If you do not stir the porridge while it is cooking, it may form lumps. If this happens, use a ladle to mash the lumps and then add milk, sugar, and strain the mixture through a strainer with large holes.
Can babies and kids safely consume this porridge?
This product is appropriate for infants who are 1 year old and also for older children.
If you have additional inquiries about this Ragi Malt Recipe, please email me at [email protected]. Additionally, you can connect with me on my social media accounts on Instagram, Facebook, Pinterest, Youtube, and Twitter.
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📖 Recipe Card
Recipe for Ragi Malt | Recipe for Ragi Porridge
Ingredients
- 1/2 cup ragi flour finger millet flour
- 3 cups water
Ragi Malt Sweet
- 1 cup milk
- 2 tablespoon cane sugar
- 1/2 teaspoon cardamom powder
Ragi Porridge Salt
- salt to taste
- 1/2 cup buttermilk
Instructions
Ragi Malt Sweet
- Add 1/2 cup of ragi flour to a bowl, followed by 1 cup of water.
- Stir thoroughly to eliminate any clumps, then set it aside.
- Pour 2 cups of water into a pan and allow it to come to a boil.
- After the water begins to boil, stir in the ragi flour mixture.
- Include the ragi flour mixture. Simply wash with a small amount of water if there are any particles.
- Mix it thoroughly at the beginning to prevent clumps.
- Next, change to a spatula and continue stirring while cooking over low to medium heat.
- As you stir continuously, the mixture will begin to thicken.
- Continue cooking until it thickens and becomes glossy.
- You can observe its thickness. It will increase upon cooling, so turn it off accordingly.
- Take half of the porridge and put it in a separate bowl for the salt version.
- Add 2 tablespoons of sugar, 1 cup of milk, and 1/4 teaspoon of cardamom powder to the remaining porridge in the pan.
- Mix it thoroughly and turn off the heat.
- Ready to be served is the ragi malt, also known as ragi sweet porridge.
- Heat up the ragi malt before serving.
Ragi Porridge Salt
- We can make ragi salt porridge using the reserved ragi porridge. Allow the mixture to cool.
- Mix in 1/2 cup of thick buttermilk and salt to your desired taste.
- Mix it thoroughly until it is free of lumps.
- The salted version of ragi porridge is now prepared.
- You can either serve it hot or cold.
Notes
- Reduce the heat and continuously stir to prevent clumps from forming.
- Modify the level of sweetness based on your preference. You have the option to include any type of sweetener, such as jaggery powder, jaggery syrup, or cane sugar.
- The level of thickness is entirely up to you. If you prefer a thinner consistency, simply add a small amount of milk or buttermilk. If you prefer a thicker consistency, this recipe is perfect as is.
- Once the tempering ingredients are incorporated, you have the option to enjoy the porridge as is or strain it before serving.
- Individuals with diabetes have the option to completely avoid using sweeteners.
Nutrition
This article is about Ragi Malt, also known as Ragi Porridge, and it was shared on Sharmis Passions.