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    Home Β» Recipes Β» Bachelor Cooking

    Ragi kanji recipe - Sweet & Salted version | Ragi recipes

    July 31, 2013 by Raks Anand 40 Comments / Jump to Recipe

    Ragi kanji is a high calcium breakfast idea that can be prepared with ease under 15 minutes. You can make it sweet as well as salted.

    ragi kanji sweet
    ragi kanji, sweet
    Jump to:
    • Instructions
    • Recipe card

    As a kid, I was grown up drinking Ragi Kanji right from the age of 1. I used to drink it everyday instead of milk and used to like it my mom says.

    But as I grew up, when ever my mom prepares ragi dishes for my paati who is a sugar patient, I neither liked it nor consumed ragi.

    My mom used to scold me a lot saying this. Then now, again I am liking ragi, be it ragi adai or ragi instant dosa, I make it for breakfast and love to eat it.

    So last week, after a long time, I thought of trying kanji as I had a bad tooth ache and extracted it, I was advised to take liquid diet or soft diet for 3 days.

    So I called myΒ  mom and asked how to make it and made, enjoyed it. I like the salted version a lot. Sweet version is not my cup of kanji😏.

    But salted, wow, I totally loved it. That too after a day of starving, it was like amirtham for me🤔.

    It's healthy too, so you can include this in diet every now and then. I think sweet version will be liked by kids, so do try for your kids. It smells so good.

    Even this is great diet for diabetic people. So you can try this for breakfast or evening time drink for elders at home.

    sweet salt ragi kanji recipe

    Instructions

    1. Place the ragi flour and using a whisk, mix water(1 & Β½ cups) well. Start heating with continuous stirring.mix
    2. once it starts getting thick, lower the flame completely and keep mixing and cook the flour. say for 4 minutes. The ragi flour should get cooked shiny as shown below. Mine is glass vessel so cooking time may vary accordingly. Reserving half the cooked ragi, mix milk, sugar and cardamom powder to half of the ragi. You can adjust the consistency of the kanji by adding milk or water more and just heat it up.heatbreakfast
    3. Cool the rest of ragi , add salt as needed and add buttermilk generously and temper with the items given under to temper table. Mix well.mix recipe

    So which one would you pick? Sweet or salted kanji? Perfect for morning breakfast.

    salted ragi kanji
    ragi kanji, salted

    Recipe card

    ragi kanji sweet
    Print Pin
    5 from 2 votes

    Ragi Kanji Sweet & Salted recipe

    Ragi kanji is a high calcium breakfast idea that can be prepared with ease under 15 minutes. You can make it sweet as well as salted.
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings 2 people
    Cup measurements

    Ingredients

    • ΒΌ cup Ragi flour finger millet flour
    • Sugar as per your taste
    • Β½ cup Milk
    • 1 cup Buttermilk
    • Salt
    • 1 cardamom powdered

    To temper

    • 1 teaspoon Oil
    • Β½ teaspoon Mustard
    • 2 pinch Asafoetida
    • 4 Curry leaves
    • 1 Green chilli
    Prevent your screen from going dark

    Instructions

    • Place the ragi flour and using a whisk, mix water(1 & Β½ cups) well.
    • Start heating with continuous stirring.
    • once it starts getting thick, lower the flame completely and keep mixing and cook the flour. say for 4 minutes.
    • The ragi flour should get cooked shiny as shown below. Mine is glass vessel so cooking time may vary accordingly.
    • Reserving half the cooked ragi, mix milk, sugar and cardamom powder to half of the ragi. You can adjust the consistency of the kanji by adding milk or water more and just heat it up.
    • Cool the rest of ragi, add salt as needed and add buttermilk generously and temper with the items given under to temper table. Mix well.

    Notes

    • My mom used to roast the ragi flour until aromatic and then proceed making sweet kanji. I think for infants its safe to roast the ragi or use sprouted ragi flour to ensure proper cooking.
    • Adjust the liquid -milk or buttermilk as per your need for the consistency of the kanji.
    • You can replace sugar with jaggery too.
    • Can prepare fresh kanji by soaking ragi (finger millet)(whole grain) in water overnight and drain, then hang it in muslin cloth to sprout, grind it in mixie with water to a paste, filter using the muslin cloth with water and make kanji.Β 
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    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      July 31, 2013 at 7:36 am

      i go for salt version πŸ™‚ looks yummy and tempting !

      Reply
    2. Sona S

      July 31, 2013 at 7:42 am

      Though am not fan of these kanjis, this is looking good and tempting.

      Reply
    3. Ram D Love

      July 31, 2013 at 7:43 am

      Always wanted to try this, will go for salted version πŸ™‚

      Reply
    4. Priya Srinivasan

      July 31, 2013 at 7:44 am

      I love the Savory Kanji!!!

      Reply
    5. Wer SAHM

      July 31, 2013 at 7:49 am

      both the version sounds delicious....healthy substitute for coffee time

      Reply
    6. Shama Nagarajan

      July 31, 2013 at 7:49 am

      delicious kanji.....i give my 2 yr old daily

      Reply
    7. Vimitha Anand

      July 31, 2013 at 7:50 am

      I love the sweet version and thats wat I ve been making for ny kid since he has been 1

      Reply
    8. Aarthi

      July 31, 2013 at 7:53 am

      They look delicious..I love the sweet version..We add jaggery in it

      Reply
    9. Kalpana Sareesh

      July 31, 2013 at 7:55 am

      my mom makes tis sweet one for me during most of my school days.. going nosta... too good .. love the savory version..

      Reply
    10. Priti S

      July 31, 2013 at 8:13 am

      I like like salted version..sweet one only once a while ....looks tempting ...

      Reply
    11. Veena Theagarajan

      July 31, 2013 at 8:14 am

      I love this.. I have this in my draft. Ragi is one grain I can eat in any form or shape

      Reply
    12. CHITRA

      July 31, 2013 at 9:47 am

      I still remember aunty used to tell about ur childhood days ;)when i give this porridge to raksha ..she too loves savoury version more than sweet..

      Reply
    13. Chitz

      July 31, 2013 at 10:32 am

      A healthy & tempting drink it is, but give me also salt n& not sweet one.. I love the snaps, nice shades of purple - the glass & the background πŸ™‚

      Reply
    14. Shweet Spicess

      July 31, 2013 at 10:35 am

      Wow Perfect!! I always trust your recipes blind folded πŸ™‚ Would try this today I guess πŸ™‚

      Reply
    15. ShravsCookBookBlog

      July 31, 2013 at 10:43 am

      yummy ragi kanji....lovely purple mug....

      Reply
    16. Sayantani

      July 31, 2013 at 10:59 am

      I have started feeding my son the sweet variety of this and we both love it but the savory version looks delish too. gonna try soon.

      Reply
    17. JEYASHRI SURESH

      July 31, 2013 at 11:37 am

      I always love the sweet version, my mom makes this in a semi consistency (koozh) smeared with lot of ghee!!! But now i think the salt version is best for me. Pretty clicks

      Reply
    18. Gayathri Ramanan

      July 31, 2013 at 1:44 pm

      Healthy drink..always love sweet version...love the background and clicks..so tempting..

      Reply
    19. SHARMILEE J

      July 31, 2013 at 2:14 pm

      I love the sweet version more...lovely clicks!!

      Reply
    20. Kaveri Venkatesh

      July 31, 2013 at 2:53 pm

      I've never had the savory version of this kanji..but I love the sweet version...I am tempted to try the savory version..will try soon...Nice clicks

      Reply
    21. Supriya Nair

      July 31, 2013 at 2:59 pm

      Lovely clicks....love the detailed pics and description. I love both of them.

      Reply
    22. Sushma Madhuchandra

      July 31, 2013 at 9:43 pm

      I love love the salt kanji.

      Reply
    23. Harini M

      August 01, 2013 at 8:25 am

      Looks yum,will try for my daughter

      Reply
    24. Divya Pramil

      August 01, 2013 at 1:17 pm

      Loved that last click πŸ™‚ The healthiest kanji, I usually love the sweet version should try the salted one too πŸ™‚

      Reply
    25. Janani

      August 02, 2013 at 8:49 am

      wow so good raks never had it before looks very healthy. I must try it with my family atleast once in a week.

      Reply
    26. Shobana Vijay

      August 02, 2013 at 11:56 am

      I never tried ragi kanji with salt.Will let you know after the trial.

      Reply
    27. Priya Suresh

      August 02, 2013 at 12:03 pm

      Can have both version without any hesitation..nutritious kanji.

      Reply
    28. Priya

      August 02, 2013 at 6:55 pm

      I love Ragi dosa, roti, idli but never could stomach the kanji (at least when I was a kid) and that could be possibly due to the way it was prepared.

      I love every single one of your dishes that I have tried, so I will try the salted version at least once πŸ™‚

      Reply
    29. deepti madhu

      January 14, 2014 at 4:49 am

      never enjoyed ragi ganji until I tried this recipe.. I grinded a little jeera and chillies and added it to the temper to make it a little more spicy and it was yummy!! thank u

      Reply
    30. Shalini Mahesh

      January 31, 2014 at 12:54 pm

      today i tried both, both were tasted heaven... i just added shallots with spicy version.. it tasted just
      like salem mariamman kovil koolu. my daughter loved the sweet version. Thank you a bunch

      Reply
    31. nita

      April 10, 2014 at 5:42 am

      I just made both this morning....my husband and I both loved it. It felt really comforting to have that first thing in the morning. Thank you for posting this recipe!

      Reply
    32. SONIYA SREE

      August 20, 2014 at 1:22 am

      Along with the green chillies you can also add chopped onions especially this is very good in summer as onions cool down the body temperature. ...

      Reply
    33. Loveleshanand

      February 12, 2016 at 12:17 pm

      What you call ragi in hindi ...lol...? Lil confusing ... please help ... by the way recipe is tempting ... mouth watering too. ...

      Reply
    34. Ruchi Indu

      February 12, 2016 at 12:17 pm

      Nice clicks!!! My vote is for both πŸ™‚

      Reply
    35. reshma r

      February 12, 2016 at 12:17 pm

      U should filter before u boil. I male it everyday.

      Reply
      • Aarti

        September 20, 2020 at 12:54 pm

        The salt version was awesome. Thanks for sharing.

        Reply
    36. Vijayalakshmi Tummapudi

      February 26, 2016 at 2:45 pm

      Are u sure that one can put milk and butter milk both in one receipe. Isn't that a wrong combination?

      Reply
    37. Raks anand

      February 26, 2016 at 2:48 pm

      Read the second and third point. Its not used together. For sweet you use milk and salt you use butter milk.

      Reply
    38. Raga

      June 28, 2016 at 11:27 am

      Im 30.After diagnosed with type 2 diabetes, I have started drinking Ragi(salted version) on daily basis. It controls my sugar levels. It really does wonders.

      Reply
    39. pranabendu biswas

      May 28, 2018 at 5:42 pm

      Can we drink roasted Ragi flour just adding milk without cooking over oven?

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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