Filled with fibre, calcium and iron, this finger millet porridge will make a fuller breakfast option. The warm porridge made with jaggery can be made with fewer ingredients, without much effort or time, yet with no compromise in energy or nutrients.
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Ingredients
- Ragi grains – ¼ cup, soaked overnight
- Jaggery – grated, ½ cup
- Salt – a pinch
- Dry ginger powder – ½ teaspoon
- Cardamom powder – ½ teaspoon
- Grated coconut – ½ cup
- Ghee – 1 tablespoon
- Nuts and raisins, fried in ghee – 2 tablespoons
- Water – as needed
Preparation
Grind the thoroughly cleaned ragi along with half a cup of water. Transfer this to a thick-bottomed cast-iron pan, add more water and turn on the heat. Once the liquid becomes warm, add grated jaggery, salt and dry ginger powder into this. Mix it all well consistently without a pause, else lumps will be formed. If the liquid becomes too thick, add warm water and mix well again. At a point when the porridge starts to bubble, add the grated coconut, nuts, raisins and ghee into it. Give it all a good mix and turn the heat off. Cover it with a lid and keep it thus for 5 minutes.
Then serve warm.
