Karnataka · Breakfast

Ragi kanji (finger millet porridge)

A warming, easy-to-digest sweet millet porridge with milk and jaggery.

Calories

330 kcal

Protein

11 g

Carbs

62 g

Fat

5 g

Prep

5 min

Cook

10 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free

Contains: dairy.

Ingredients

• 40 g Ragi flour
• 220 ml Milk (semi-skimmed)
• 22 g Jaggery
• ½ tsp Cardamom

Method

1. Mix the ragi flour with a little cold water into a smooth, lump-free paste.
2. Bring the milk to a gentle simmer, then whisk in the ragi paste.
3. Cook over low heat for 6-8 minutes, stirring often, until thickened to a porridge.
4. Stir in the jaggery and cardamom and simmer 2 minutes more until dissolved.
5. Serve warm.

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• Bisi bele bath551 kcal · 16 g protein
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