Saturday, July 26, 2014

Ragi Malt {Version 2} | Ragi Porridge

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Malt can be made in two different ways with milk & buttermilk. I'm sharing the milk version here, which is also very healthy & enjoyed for breakfast. In this version of malt ragi flour is cooked with milk & is flavored with sugar. You can customize this dish according to your taste by adding or removing the ingredients in the list. 

Prep Time-5mins | Cook Time-20mins | Serves-2people 
2Tbs ragi flour 
4Cups milk
1Tbs brown sugar/jaggery{Adjust as needed}
Pinch of cardamon powder 
Few cashew nuts, walmuts & roses to garnish {Optional}
- Mix ragi flour with milk & mix well without forming lumps. 
- Heat the mixture on low heat & bring it to boil. 
- Cook till the mixture gets thick. Once it is thick add sugar & switch off heat. Adjust sugar as needed. 
- Add cardamon powder, nuts & petals & mix them well. 
- You can add vanilla essence to the recipe while cooking to flavor it up. 
- For sugar & jaggery, I added brown sugar in this dish, it's your choice. 
- You can use white sugar instead of brown sugar. 
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  1. I love this version so creamy and filling too

  2. Very healthy drink . Will try it

  3. Very nicely done..I usually make it plain malt..this is a good option...

  4. Love this version of ragi malt!

  5. I use to make it with sugar when made it for myself for breakfast few years ago. Lovely pictures