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.
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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 my 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.
Instructions
- Place the ragi flour and using a whisk, mix water(1 & ½ 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.
So which one would you pick? Sweet or salted kanji? Perfect for morning breakfast.
Recipe card
Ragi Kanji Sweet & Salted recipe
Ingredients
- ¼ cup Ragi flour finger millet flour
- Sugar as per your taste
- ½ cup Milk
- 1 cup Buttermilk
- Salt as needed
- 1 cardamom powdered
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 2 pinch Asafoetida
- few Curry leaves
- 1 Green chilli
Instructions
- Place the ragi flour and using a whisk, mix water(1 & ½ 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.
AparnaRajeshkumar
i go for salt version 🙂 looks yummy and tempting !
Sona S
Though am not fan of these kanjis, this is looking good and tempting.
Ram D Love
Always wanted to try this, will go for salted version 🙂
Priya Srinivasan
I love the Savory Kanji!!!
Wer SAHM
both the version sounds delicious....healthy substitute for coffee time
Shama Nagarajan
delicious kanji.....i give my 2 yr old daily
Vimitha Anand
I love the sweet version and thats wat I ve been making for ny kid since he has been 1
Aarthi
They look delicious..I love the sweet version..We add jaggery in it
Kalpana Sareesh
my mom makes tis sweet one for me during most of my school days.. going nosta... too good .. love the savory version..
Priti S
I like like salted version..sweet one only once a while ....looks tempting ...
Veena Theagarajan
I love this.. I have this in my draft. Ragi is one grain I can eat in any form or shape
CHITRA
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..
Chitz
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 🙂
Shweet Spicess
Wow Perfect!! I always trust your recipes blind folded 🙂 Would try this today I guess 🙂
ShravsCookBookBlog
yummy ragi kanji....lovely purple mug....
Sayantani
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.
JEYASHRI SURESH
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
Gayathri Ramanan
Healthy drink..always love sweet version...love the background and clicks..so tempting..
SHARMILEE J
I love the sweet version more...lovely clicks!!
Kaveri Venkatesh
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
Supriya Nair
Lovely clicks....love the detailed pics and description. I love both of them.
Sushma Madhuchandra
I love love the salt kanji.
Harini M
Looks yum,will try for my daughter
Divya Pramil
Loved that last click 🙂 The healthiest kanji, I usually love the sweet version should try the salted one too 🙂
Janani
wow so good raks never had it before looks very healthy. I must try it with my family atleast once in a week.
Shobana Vijay
I never tried ragi kanji with salt.Will let you know after the trial.
Priya Suresh
Can have both version without any hesitation..nutritious kanji.
Priya
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 🙂
deepti madhu
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
Shalini Mahesh
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
nita
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!
SONIYA SREE
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. ...
Loveleshanand
What you call ragi in hindi ...lol...? Lil confusing ... please help ... by the way recipe is tempting ... mouth watering too. ...
Ruchi Indu
Nice clicks!!! My vote is for both 🙂
reshma r
U should filter before u boil. I male it everyday.
Aarti
The salt version was awesome. Thanks for sharing.
Vijayalakshmi Tummapudi
Are u sure that one can put milk and butter milk both in one receipe. Isn't that a wrong combination?
Raks anand
Read the second and third point. Its not used together. For sweet you use milk and salt you use butter milk.
Raga
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.
pranabendu biswas
Can we drink roasted Ragi flour just adding milk without cooking over oven?