Ingredients:
Ragi flour - 2 tablespoon
Sugar - 2 teaspoon
Nuts - few of your choice
Cardamom powder - a pinch
Water - 1 cup
Milk - 1/2 cup
This a quick breakfast that my husband enjoys. Though its quick and tasty, it is packed with nutrients. I have use normal granulated sugar for convenience and availability. However if you are health conscious you may use any other sweetening alternative.
This tastes yummy even with jaggery.
Take half cup of water and add in ragi & sugar. Whisk it well till sugar dissolves completely.
Now on a medium/low flame, add milk and half cup of water in a pan and warm the milk up. Do not let the milk to boil, it should be enough if it warms up.
Pour in the ragi liquid that we made earlier slowly and keep stirring the milk continuously. Do not stop stirring for it might lead to lumpy porridge. Also if the milk is too hot, it might cook ragi instantly and thus making it lumpy. If you pour the ragi liquid all at once will also lead to lumpy porridge. The essence of making a smooth ragi porridge is to continuously stirring while gently pouring in the ragi liquid while the milk is warm.
You may roast some dry nuts in ghee and add it in the end along with a pinch of cardamom powder.
Ragi flour - 2 tablespoon
Sugar - 2 teaspoon
Nuts - few of your choice
Cardamom powder - a pinch
Water - 1 cup
Milk - 1/2 cup
This a quick breakfast that my husband enjoys. Though its quick and tasty, it is packed with nutrients. I have use normal granulated sugar for convenience and availability. However if you are health conscious you may use any other sweetening alternative.
This tastes yummy even with jaggery.
Take half cup of water and add in ragi & sugar. Whisk it well till sugar dissolves completely.
Now on a medium/low flame, add milk and half cup of water in a pan and warm the milk up. Do not let the milk to boil, it should be enough if it warms up.
Pour in the ragi liquid that we made earlier slowly and keep stirring the milk continuously. Do not stop stirring for it might lead to lumpy porridge. Also if the milk is too hot, it might cook ragi instantly and thus making it lumpy. If you pour the ragi liquid all at once will also lead to lumpy porridge. The essence of making a smooth ragi porridge is to continuously stirring while gently pouring in the ragi liquid while the milk is warm.
You may roast some dry nuts in ghee and add it in the end along with a pinch of cardamom powder.
Comments
Post a Comment