Fingermillet Porridge / Ragi Kanji

Healthy, nutritious and a vegan breakfast option. Due to lack of exercise these days during lockdown, I'm trying to improvise of my regular breakfast options. This ragi malt is a regular and popular dish prepared across all homes here in India. Many people like to add milk to the malt however I've used coconut milk instead of cows milk and also used raw can sugar which is recommended.

Fingermillet Porridge / Ragi Kanji:
4 Tbsp Ragi Flour
1 Cup Coconut Milk or Cows Milk
3 Tbsp Jaggery/ Raw Cane Sugar
1 Pinch Salt
2 to 2 1/2 Cups Boiling Water

Method:

Add Fingermillet flour to a mixing bowl, gradually add water and mix to form a smooth slurry.

Boil water in a heavy bottom pot. Gradually pour the slurry and stir to form a smooth porridge. Boil the fingermillet porridge for 2 to 3 minutes till the porridge is glossy and consistency is thick.

Remove the cooked porridge from flame and pour it in a serving dish. Add cane sugar and coconut milk mix well and serve warm...Enjoy!

 

Recipe Video Link Finger Millet Porridge