Ragi Kanji/Ragi Malt/Kelvaragu Kanji Recipe

Ragi kanji is a very healthy way to start your day. This is a perfect porridge even for small babies. I used to give this to my girl when she was 6 months, she was lactose intolerant. So I used to substitute milk with yogurt (thayir) and no sugar, just salt. When you start for your babies, give small quantities and gradually increase the amount. Later on when they turn older like 12 months or above you can start with the sathu maavu kanji available in shops or make it at home as well.

I grew up on ragi kanji when I was a kid, now my kids are having it. Even now me and my husband have it at least two or three times a week for breakfast.

Here’s how to make Ragi Malt…

Ingredients

Ragi flour	2-3 tsp
Water	½ cup
Milk	¾ to 1 cup
Sugar	1 tsp
Salt	One pinch
Cardamom powder(elachai)	One pinch (optional)
Almonds	For garnishing(optional)

Preparation Time: Less 2 minutes                       Recipe Category: Breakfast
Cooking Time: Less than 10 minutes                   Recipe Cuisine: Tamil Nadu, Indian
Author: Priya Anandakumar

Other Healthy Kanji Recipes that might be of interest...

Varagu Arisi Kanji/Kodo Millet Kanji

Parboiled Rice Kanji/Puzhungal Arisi Kanji

Poondu Vendhaya Kanji/Garlic Fenugreek Porridge/PaasiParuppu Poondu Vendhaya Kanji

Neeraagaaram/Pazhaiyadhu

Rice Kanji/Arisi Kanji for Amman

Saamai Kanji/Little Millet Kanji

Ragi Kanji/Ragi Malt

Ragi Kanji Mix At Home/Ragi Porridge Powder

Kezhvaragu Koozh/Ragi Koozh

Method

In a heavy bottomed dish, mix the ragi flour with water without any lumps. Now boil this mixture in the stove on low flame. Keep stirring so that it does not form lumps.

When it starts to become thick and fully cooked, add the milk, cardamom powder and sugar. Stir well for another 2 min, keep stirring continuously and switch off the stove.

Finally garnish with almonds and serve it hot.

How to make Ragi flour???

Ragi flour is available in shops, but if you have time you can make it very easily.

Wash and soak the ragi for some time and drain it. There should be no water. Now tie it muslin cloth for at least 10 to 12 hours to form sprouts. When totally dried grind it.

There are other ways of making ragi flour with other grains for morning breakfast, I am likely to post it in another post.

Thank you for visiting my blog, please come again for healthy breakfast recipes.

Other Millet Recipes that might be of your interest….

White Cholam Dosai/Jowar Dosai
Thinai/FoxMillet Dosai

Kambu/Bajra/Pearl Millet Dosa

Kambu Maavu Puttu/Pearl Millet Flour Puttu

Kambu Idli/Bajra Idli/Pearl Millet Idli

Saamai Vegetable Biryani/Little Millet Vegetable Biryani

Kuthiraivali Arisi Thayir Sadam/Barnyard Millet Bagalabath

Kuthiravali Arisi Sambar Sadham/BArnyard Millet Bisibelabath

VaraguArisi Upma/Kodo Millet Upma

Varagu Arisi Ven Pongal

Varagu Arisi Sakkarai Pongal

Varagu Arisi Paayasam/Kodo Millet Kheer

Ragi Wheat Flour Chapati/Kezhvaragu Chapati

Ragi Semiya Upma/Kezhvaragu Semiya Upma

Ragi Dosai/Kezhvaragu Dosai

Ragi Puttu/Kezhvaragu Maavu Puttu

Ragi Vadai/Kezhvaragu Vadai

Ragi Adai/Kezhvaragu Adai

Ragi Porridge Powder/Ragi Kanji Maavu

Ragi Kanji/Kezhvaragu Kanji

Ragi Banana Muffins

Raagi Ladoo/Laddu

Ragi Koozh/Kezhvaragu Koozh

Ragi Halwa/Kezhvaragu Halwa

I Will be updating more millet recipes soon.

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Until then I am signing off…