Ragi Malt Recipe | How To Make Nutritious Finger Millet Porridge

Discover the wholesome comfort of Ragi Malt, a gently sweetened finger millet porridge that’s deeply nourishing and naturally energizing. Revered across South India for its incredible health benefits, this quick and easy recipe brings together the earthy goodness of ragi, smooth milk, aromatic cardamom, and the subtle sweetness of jaggery in just a few simple steps. High in protein and minerals, ragi malt is especially popular as a breakfast or snack for kids, elders, and diabetics, making it a delicious way to care for your family’s well-being.

This creamy, lightly spiced porridge doubles as a fortifying breakfast or a warm, comforting drink—perfect for busy mornings or an afternoon boost. While this recipe creates a rich, pudding-like texture, you can easily adjust its consistency for a lighter sip by adding more milk. Whether you enjoy it freshly made or as a make-ahead treat, each spoonful promises tradition, taste, and nourishment. Pair with fruits or nuts for extra flavor, and savor the simple joy of wellness in a cup.

Ragi Malt Recipe | Nutritious Finger Millet Porridge

Print Recipe

By Malini Serves: 1 Prep Time: 2 minutes Cooking Time: 10 minutes

Ingredients

• 2 tbsp ragi flour
• 1½ cup water
• 1 tsp jaggery or gud
• ½ cup milk
• ¼ tsp cardamom powder or elachi powder

Instructions

1

In a small bowl, thoroughly blend ragi flour with ½ cup water to form a smooth, lump-free mixture.

2

Bring 1 cup water to a gentle boil in a saucepan over medium heat.

3

Slowly pour the dissolved ragi mix into the boiling water, stirring constantly to prevent clumps.

4

Keep stirring as the mixture thickens for about 5 minutes, continuing until it turns glossy—usually around 9 minutes.

5

Add jaggery and stir until it’s fully dissolved and the porridge develops a creamy texture. Omit jaggery for a diabetic-friendly version.

6

Reduce heat and pour in the milk, mixing gently to incorporate.

7

Sprinkle in cardamom powder for added aroma and stir well.

8

Pour the hot ragi malt into a bowl or cup, adjusting sweetness if desired, and enjoy immediately.

Notes

Tips:
Combine ragi flour and water fully before cooking to avoid lumps and achieve a silky texture., Continuous stirring is key to prevent sticking and ensure smoothness., Add jaggery only after the mixture has thickened for better consistency and flavor., To serve later, thin the porridge with extra milk to maintain a pleasant texture, as ragi thickens upon cooling., Customize with buttermilk (for a savory twist) or garnish with nuts and seeds for added nutrition.