Volume I · Jun 1

Ragi Malt Porridge with Jaggery & Cardamom

Name: Ragi Malt Porridge with Jaggery & Cardamom
Yield: 4 servings
Ingredients: Finger millet (ragi) flour — ½ cup + 2 tbsp ragi flour (80 g); Water — 1¼ cups (300 ml); Cow's milk, whole — 2 cups (500 ml); Jaggery (gur) — 3 tbsp grated (added off heat) (40 g); Green cardamom — ⅛ tsp (0.5 g); Ghee (cow) — 1 tsp (5 g); Almonds — 10, soaked & chopped (15 g)

JuneBreakfast

Serves: 4
Portion: 200 ml bowl
Time: Cook 15 min
Texture: Smooth porridge
Season: Spring–summerJune
Dosha: Vata
Pitta
Kapha
Cooling, nourishing

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Finger millet (ragi) flour	½ cup + 2 tbsp ragi flour	80 g	400 g
Water	1¼ cups	300 ml	1500 ml
Cow's milk, whole	2 cups	500 ml	2500 ml
Jaggery (gur)	3 tbsp grated (added off heat)	40 g	200 g
Green cardamom	⅛ tsp	0.5 g	2.5 g
Ghee (cow)	1 tsp	5 g	25 g
Almonds	10, soaked & chopped	15 g	75 g

Method

How to cook it

Step 1: Whisk ragi flour into cold water until lump-free.
Step 2: Cook on low, stirring, 8 minutes until glossy and thick.
Step 3: Add milk and simmer 5 minutes.
Step 4: Turn off the heat; cool 2 minutes, then stir in jaggery (prevents curdling).
Step 5: Add cardamom and ghee; top with chopped almonds.