Now, let’s get started…..
Ingredients
- 4 tbsps. Ragi flour or Finger millet flour
- ½ cup Water, to mix ragi flour
- 6 tbsps. Jaggery powder
- ¼ tsp. Cardamom powder
- 1 tbsp. Cashews or Almonds, chopped
- 2 cups Water, for cooking ragi flour
Method
- Take 4 tablespoons of ragi flour or sprouted ragi flour and mix it with half cup of water.
- Using a small wired whisk or spoon mix the ragi flour with the water very well. Mix it thoroughly so that there are no lumps and it forms a slurry like consistency.
- In a heavy or thick-bottomed saucepan or pan, take 2 cups of water.
- Bring the water to a rolling boil on medium to medium-high flame.
- Then lower the flame and in a steady stream add the ragi slurry. Before adding the ragi slurry, do stir it once or twice in the bowl.
- Keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.
- Simmer and cook on a low flame. Stir in between at intervals with a wired whisk or spoon.
- Overall cook for 10 to 12 minutes after adding the ragi slurry so that the mixture thickens. There should be no rawness in the taste. You can take a bit of the mixture in a spoon and taste it to check the raw taste.
- Next add 6 tablespoons of jaggery or add as per taste. You can even add sugar or palm sugar. Sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.
- Mix again very well till all the jaggery gets dissolved. If in case the ragi porridge becomes thick then add some more water.
- Add one-fourth teaspoon of cardamom powder and one tablespoon chopped cashews.
- You can even use chopped almonds. Various dry fruits and nuts or nut powder of your choice can be added.
- Ragi porridge will thicken more on cooling, so adjust the consistency according to your taste.
- Serve ragi porridge hot or warm or at room temperature.