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.
Servings: 2 people
Ingredients
- ¼ cup Ragi flour finger millet flour
- Sugar as per your taste
- ½ cup Milk
- 1 cup Buttermilk
- Salt
- 1 cardamom powdered
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 2 pinch Asafoetida
- 4 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.