This recipe for ragi malt or ragi porridge is one of the best things to eat if you are feeling sick or under the weather. It is in the same vein of food as grits, congee, cream of wheat, porridge, gruel, etc. It isn’t just good for helping to pep you back up if you’re starting to feel sick, but it is also top tier comfort food. It has a way of warming you up inside and sticking to your ribs. That is exactly what you want during monsoon season, where subtle chills can make you sick.
Health Benefits
There are several great reasons for making ragi your primary choice for porridge, and all of them are related to ragi’s health benefits. Ragi is very high in calcium, meaning it helps to create strong bones and protects the teeth. It also prevents the eventual formation of bone diseases like osteoporosis later in life. The calcium component of ragi is also beneficial to vegans who need calcium the most and may not be able to get it in more traditional ways.
Ingredients
2 tbsp ragi flour
1½ cup water
1 tsp jaggery
½ cup milk
¼ tsp cardamom powder
How To Make Ragi Malt Recipe/Ragi Porridge Recipe
- Pour 2 tbsp ragi flour in a small cup.
- Dissolve the flour in ½ cup water.
- Make sure no lumps are formed.
- Set aside.
- Boil 1 cup water in a saucepan.
- Add in the dissolved ragi flour.
- Stir continuously while keeping the flame over medium.
- Note: The mixture should thicken after 5 minutes and turn glossy after 9 minutes.
- Add 1 tsp jaggery.
- Stir until the jaggery is completely dissolved and turns creamy.
- Add ½ cup milk and mix over a low flame.
- Add ¼ tsp cardamom powder and mix well.
Looking for other ragi recipes? Read about them here!
Trivia
Ragi requires a minimum rainfall of 50 cm a year to grow.