Ragi(finger millet) porridge
Ingredients
Ragi (finger millet), 2 tablespoons fullWater, 1 cup + 1/4 cupMilk, 1 cup[Optional] Jaggery powder* (organic) or raw honey, 2 tspSalt, ¼ tsp*Note: If you do not have organic jaggery powder, add a
little water and jaggery to a pan and heat until completely melted. Stir
occasionally. Strain the jaggery and heat again in the same pan, stirring
continuously until the jaggery water thickens. Once completely cooled, transfer
to a glass container to refrigerate if required. Can be stored for up to one
month.
Preparation
*Note: If you do not have organic jaggery powder, add a
little water and jaggery to a pan and heat until completely melted. Stir
occasionally. Strain the jaggery and heat again in the same pan, stirring
continuously until the jaggery water thickens. Once completely cooled, transfer
to a glass container to refrigerate if required. Can be stored for up to one
month.
- Take ragi powder(Here I used 24 Mantra organic Ragi flour) and ¼ cup water in a saucepan and mix well until the flour completely disappears.
- Add one cup of water and boil on medium-low flame until the mix turns thick and glossy
- Stir continuously to avoid lumps.
- Add milk and stir continuously for 3 minutes to incorporate well.
- Switch off the flame and add salt and jaggery, then stir again.
- Your tasty healthy porridge is ready. This porridge is healthy food for people of all ages
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