My 318th recipe, "Ragi Kanji | Finger Millet Sweet Porridge", a wholesome and super healthy Indian breakfast recipe idea. Ragi flour cooked until glossy and flavored with milk, cardamom and sweetened with jaggery.
These days people tend to be more health conscious than ever and want to have wholesome and healthy dishes for breakfast. Dishes which supply them with an abundance of nutrients, fibre, proteins, etc. apart from keeping them full for an extended period of time is what everyone prefer.
Big corporates have cashed in on this opportunity and try to have us eating more processed grains like rolled oats, wheat and corn flakes, etc. While there is no harm in choosing such food, but we are missing out on a whole lot of other easily available grains which has been consumed for a very long time, chosen by our wise ancestors.
Ragi, aka Finger Millet, is one such amazing grain. It is extremely high in protein, fiber and other essential Vitamins and minerals like A, B1, B2, etc. That is the reason why there are a lot of Indian dishes which makes use of Ragi as the star. While I too cook with Ragi on a regular basis, it has taken me a long time to actually get the chance to post it here on the blog.
Due to these exceptional benefits, my mom used to include Ragi in my diet right from the time when I was young. Ragi Adai, Kuzh and Kanji are some of the dishes she made on a regular basis. Adai is more of a spicy flatbread and she usually served it for dinner along with a spicy chutney, gravy or pickle. Kuzh is a savory porridge but included rice as an ingredient and had to be fermented for a day. It was almost always reserved for a special day in the tamil month of Aadi.
Ragi Kanji was the one which was made quite often. While the Ragi Kanji can be made savory with spice tempering or made sweet by adding sugar, the sweet version was always my favorite. My mom used to make a huge batch of the kanji for breakfast and hand me over a big full bowl. I would then be given the liberty to add as much jaggery as I want to sweeten the kanji. I would always happily finish the whole bowl and then end up licking the bowl clean.
This Ragi Kanji recipe is exactly how my mom used to make it for me. Ragi is cooked in low medium flame until soft, glossy and silky. And then the ragi is sweetned with jaggery, flavored with cardamom and thinned out with milk. The perfectly flavored and healthy dish to start my mornings right.
Ragi Kanji | Finger Millet Sweet Porridge
Ragi Kanji
Revathi Palani
Ragi Kanji is a wholesome and healthy Indian breakfast recipe idea where Ragi flour is cooked until glossy and flavored with milk, cardamom and jaggery.
Bring the remaining water to a boil in a heavy bottomed pan.
Reduce the flame to low and add the ragi mixture to the water. Stir continuously. The mixture will slowly start to thicken. Break off any lumps that might form using the back of the ladle.Cook until the ragi is fully done and the mixture appears smooth and glossy.
Once ragi is cooked, add the salt, jaggery powder, cardamom, milk and mix well. Turn off the flame.
Enjoy.
Notes | FAQ
- Do adjust the sweetness of the kanji per taste. Add more jaggery if needed, while serving.
- The kanji will thicken as it cools. You can thin it out to desired consistency by adding milk.
- You can make the kanji slightly thick and eat it with a spoon or you can thin it out and drink from a glass too.
- You can make the kanji vegan by adding non-dairy milk or totally replacing milk with more water.
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Reader Interactions
Comments
manjuni Atty-says
I love Ragi Flour my all time favorite. Please post more healthy recipes like this..
All the Best!!
Thank you..
Reply
Vickysays
Wonderful! Blog interesting and healthy blog. thanks for publishing this blog.
Yes, it is safe and beneficial to include ragi in your daily diet. Ragi is a nutritious whole grain rich in fibre, calcium and iron. Its gluten-free nature and low glycemic index make it suitable for regular consumption, promoting digestive health and overall well-being.
It is important to keep in mind though, that the best time to consume ragi is in the morning, for being fiber-rich, its digestive process is more elaborate and it is usually not okay to eat ragi at night, especially for those with digestive problems and gluten allergies.
From the present study, it was concluded that 5% malted ragi flour and milk can prove as a judicial combination for the development of an organoleptically acceptable and microbiologically safe food up to 9 days of refrigeration storage.
Ragi Malt is a nutritious drink made with ragi flour & water or milk. Also known as Ragi Java, it is a healthy, delicious & nourishing traditional beverage made in south India for breakfast or snack.
For individuals with a predominance of Pitta dosha, ragi's cooling nature helps mitigate excess heat and acidity, aligning perfectly with Ayurvedic principles of maintaining balance. For those with a Vata constitution, ragi's grounding and nourishing qualities provide much-needed stability and energy.
Millets such as jawar, bajra, ragi, and buckwheat are considered good for people with high uric acid levels. These millets are a good combination of starch and fiber, making them a safe option for people with high uric acid.
Consume ragi for hair growth and to strengthen your hair. It also benefits people suffering from hair loss. Plus, it promotes blood circulation in the scalp and stimulates healthy hair growth. Ragi is also a natural relaxant and helps reduce hair fall due to stress.
Ragi has a low glycemic index (GI), which means it causes a slower and more gradual rise in blood sugar levels compared to high-GI foods. This can be beneficial for people with diabetes as it helps to prevent rapid spikes in blood sugar levels.
Consuming 2-3 ragi rotis per day avoids excessive calories while providing filling nutrition for the body's needs. The variety of nutrients and minerals makes ragi safe to eat regularly.
Finger Millet, also known as Ragi is an important millet grown extensively in various regions of India and Africa. Its scientific name is Eleusine coracana. It ranks sixth in production after wheat, rice, maize, sorghum and bajra in India.
Thyroid dysfunction: Ragi contains goitrogens, substances that can interfere with thyroid function and lead to an enlarged thyroid gland (goitre) in some people. 3. Flatulence: Some people may experience flatulence or bloating after consuming ragi, particularly if they are not used to consuming a lot of fibre.
For those looking to achieve a brighter, more even skin tone, ragi can be a valuable ally. The vitamin C content in ragi helps inhibit the production of melanin, the pigment responsible for dark spots and uneven skin tone.
The best time to eat a Ragi ball is in the early hours of the day, say for breakfast and you will not need to have lunch. Instead you can have a small snack and the ragi ball gives the required energy for the whole day.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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