November 19, 2016 Leave a Comment
It’s common knowledge that finger millet, also known as Ragi or Nachni, is one of the most nutritious cereals available. It is a rich source of calcium, iron, protein, fiber and other minerals. All this makes this an ideal food for everyone, but being easily digestible it’s the perfect food for babies. My son is a huge fan of ragi, so I know what I’m talking about!
Organic Finger Millet Flakes cook easily and quickly and are super versatile. You can make a variety of dishes with them, but when you’re really strapped for time, porridge is the way to go! This ragi flakes porridge is easy to make and makes a great breakfast for babies, kids and even adults!
Ragi Flakes Porridge Recipe
Ingredients:
- 2-3 tbsp Organic Finger Millet Flakes
- 1 cup milk or water
- 1 tbsp sugar
- 1 tsp roasted cumin powder
- 1/2 tsp Salt or as per taste
Method:
1. Dry roast the Finger Millet flakes in a heated non stick wok for 1-2 minutes, stirring continuously.
2. Add warm milk or water to it and allow the flakes to cook for 2-3 minutes. Keep stirring, scraping down the sides of the wok so that the porridge does not stick to the bottom.
3. Add salt, sugar and roasted cumin powder and give a quick stir.
4. Cook the porridge for another minute and turn off the flame. Pour into a bowl and serve immediately.
The porridge thickens on cooling, so take care to switch off the flame a little before the desired consistency of porridge is reached. However, if anyone in your family likes slightly thickened porridge, then by all means, let it cool some more!
Save Print PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins With loads of iron, calcium and protein, ragi is an ideal food for everyone! This Ragi flakes porridge made of organic ragi flakes is the ideal breakfast for the whole family! Author: Poonam Recipe type: Breakfast Cuisine: Indian INGREDIENTS - 2-3 tbsp Organic Finger Millet Flakes
- 1 cup milk or water
- 1 tbsp sugar
- 1 tsp roasted cumin powder
- ½ tsp Salt or as per taste
- Dry roast the Finger Millet flakes in a heated non stick wok for 1-2 minutes, stirring continuously.
- Add warm milk or water to it and allow the flakes to cook for 2-3 minutes. Keep stirring, scraping down the sides of the wok so that the porridge does not stick to the bottom.
- Add salt, sugar and roasted cumin powder and give a quick stir.
- Cook the porridge for another minute and turn off the flame. Pour into a bowl and serve immediately.
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