Thursday, November 21, 2013

Ragi Porridge

Well, this is how most of us got introduced to finger millets.
The classic Ragi Kanji or 'panjipul kurukku' as we used to know it.
One of the best weaning material for infants. The challenge is to get the right sweetness. The taste is much better if we use flour made from sprouted finger millet grain.
   Boiled Milk: 1 cup
   Fingermillet flour: 2 teaspoon
   Sugar: 2 teaspoon or to taste. It also tastes good with jaggery.
Mix the three items in a sauce pan and keep the mixture in a low flame and heat till you get the desired consistency. You can increase the amount of milk if you want the porridge to be more liquidy.

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