Ragi malt -feature

Ragi malt | Ragi sweet porridge | Kelvaragu inipu kanji

Ragi malt | Ragi sweet porridge | Kelvaragu inippu kanji

Ragi malt, a sweet porridge prepared with the ragi flour, jaggery powder/brown sugar and milk. Learn how to make the sweet ragi malt without lumps.

Ragi malt is a regular healthy food in India, which can be prepared in a few minutes. Serve this Ragi sweet porridge as a healthy breakfast or quick filling snack.

Please check out these Ragi flour recipes from my blog.

Ragi roti, Ragi  puttu, Ragi Kali

I use ragi flour more than any other millet flour because of its unique taste and simplicity. You can make a variety of dishes using Ragi flour like chapati, dosa, cake and many more. Please check out my earlier Ragi recipe posts to know more about ragi flour.

Consider this ragi malt as a perfect health drink for kids and young adults.

You may like to see other millet recipes like:

Millet bisibelebath

Millet upma

Bajra chapati

Making this ragi malt/Kelvaragu inippu kanji without any lumps is the highlight in this recipe.

Watch the video here:

Ragi malt | Ragi sweet porridge | Kelvaragu inippu kanji
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Ragi malt, a sweet porridge prepared with the ragi flour, jaggery powder/brown sugar and milk. Learn how to make the sweet ragi malt without lumps.
Course: Breakfast, Health drink
Cuisine: Indian
Keyword: How to make ragi kanji, How to make ragi malt, Kelvaragu inippu kanji, Ragi ganji, Ragi malt, Ragi porridge, Ragi sweet porridge, Sweet ragi malt
Servings: 4
Calories: 150 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 1 cup Ragi flour
  • 3 cups water approx.
  • ½ tsp salt
  • ½ cup jaggery powder/brown sugar
  • ½ cup milk
Instructions
Recipe to make ragi malt:
  1. Take ragi flour in a mixing bowl with a cup of water.
  2. With a fork, mix the ragi flour and water without any lumps. Keep aside.
  3. Heat two cups of water in a large pan.
  4. Add salt and let the water come to a full boiling stage.
  5. Now gradually add the ragi water with the hot water and stir with a ladle at the same time.
  6. Boil ragi in low heat and mix continuously to avoid lumps.
  7. In around ten minutes of low heat cooking, ragi porridge becomes thicker and shinier.
  8. By this time large bubbles appear and boiled ragi aroma will come.
  9. When ragi boiled completely, add jaggery powder or brown sugar and mix.
  10. Also, add boiled warm milk.
  11. Mix the ragi malt and when it starts bubbling again switch off.
  12. Serve this ragi malt or sweet ragi porridge warm.
Recipe Notes

Tips: 1) Ragi malt becomes thicker when it is cooling down. You can warm it again by adding some milk if you like on stove before serving. 2) Do not stop stirring while cooking the porridge. Otherwise, lumps will be formed easily. 3) If you are giving this ragi malt to babies under six months old, introduce slowly and increase gradually, a tbsp per day.

Recipe to make ragi malt:

  • Take ragi flour in a mixing bowl with a cup of water.

Ragi malt -ragi flour Ragi malt -water

  • With a fork, mix the ragi flour and water without any lumps. Keep aside.

Ragi malt -mix Ragi malt -no lumps ragi mix

  • Heat two cups of water in a large pan.
  • Add salt and let the water come to a full boiling stage.

Ragi malt -salt

  • Now gradually add the ragi water with the hot water and stir with a ladle at the same time.
  • Boil ragi in low heat and mix continuously to avoid lumps.

Ragi malt -add ragi mix Ragi malt -water

Ragi malt -stir well Ragi malt -cook in low heat

  • In around ten minutes of low heat cooking, ragi porridge becomes thicker and shinier.

Ragi malt -bubbling

  • By this time large bubbles appear and boiled ragi aroma will come.
  • When ragi boiled completely, add jaggery powder or brown sugar and mix.

Ragi malt -jaggery Ragi malt -milk

  • Also, add boiled warm milk.
  • Mix the ragi malt and when it starts bubbling again switch off.

Ragi malt -mix well Ragi malt -ready

  • Serve this ragi malt or sweet ragi porridge warm.

Ragi malt -serve

 

Tips:

1) Firstly, the ragi malt becomes thicker when it is cooling down. You can warm it again by adding some milk if you like on stove before serving.

2) Do not stop stirring while cooking the porridge. Otherwise, lumps will be formed easily.

3) If you are giving this ragi malt to babies under six months old, introduce slowly and increase gradually, a tbsp per day.

For similar recipes:

Ulundhu kanji(Sweet urad porridge)

Avocado smoothie

Muskmelon milkshake

 

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