Kelvaragu Kanji [Ragi Porridge, Ragi Malt, Finger Millet porridge]

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 2 | Take with: Milk, Cream, Curd, Buttermilk | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Traditional ragi kanji is bit difficult to prepare but it is too good & healthy. Soak whole ragi over night and fine grind. Extract the ragi milk using fine-filter. In a low flame stir well till it is Kanji consistency (semi liquid). This is 100% advisable to feed 1 year baby. Don’t feed when you prepare using direct ragi powder. This Ragi kanji is also served when sick.

Ingredients

• Ragi flour - 5 tbsp
• Water - ½ ltr
• Salt to taste

Preparation

• Mix 5 tbsp ragi flour with  1 tumbler of water and make sure there is no lumps.
• Heat pan with water. Once water boiled add ragi flour mixture gently.
• Stir well continuously for 5 minutes. Once cooked turn off flame then add salt.
• Serve hot with boiled milk or curd.

Note

• When serving with milk add sugar.