Ragi Malt (Porridge)

By DK on Jan 10, 2011
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
For a long time I wondered why a normal porridge was called "Malt". I asked around but everyone who made showed me the recipe/method for making regular porridge. I wondered then why was it called "malt"? But then those were the days of eating and not asking questions - that too on food. And then came a time when it fell on me to cook for my family and the need to know what I was cooking (or for that matter - why) became important. I realized that when a grain is germinated (or to simply put - Sprouted), dried which in turn is ground into powder - then this process is called as Malting (or Malt Powder). This process makes the end product browner, sweeter, shinier and adds more nutrition cos of sprouting. Unfortunately, I have come across many articles in the net where whole grain finger millet is roasted and powdered but they call this porridge as Ragi Malt. No germination is done to those whole grains. If you want Raagi malt then make the flour right at home after sprouting the grain (I have shown how here ). Otherwise this method can be followed with regular store bought finger millet powder. But technically that wont be a Ragi malt (except if that packet says its Ragi malt ;)) but a porridge (if you said who cares, well, I would agree with that too! :) I love the porridge either-ways)
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
My mother often teases me that  this raagi porridge practically raised me :)  That's how regular this was in every breakfast table. I have enjoyed it as long as I can remember. In the US, I tried to find the Ragi whole grain, but couldn't find it at all. Then  a dear neighbor gave me a generous packet of the grain that she had got from India and I was thrilled to bits. Among the many recipes that I tried with it, this Malt was a regular with the flour I made right at home. There is no specific amount or proportion per se to make this porridge. It mostly depends on your taste buds. This is how I make it for us.
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 3 people
Yield: Makes a hearty portion for 2
Ingredients
  • 1/2 cup Ragi (Finger Millet) Powder, make it at home or store bought
  • 1 cup milk , or as needed(see note)
  • 2 cups water
  • 1/4 tsp cardamom powder (or as per taste)
  • sugar to taste
Tips
Note: Variation: To make salted version - instead of milk add buttermilk and replace sugar with salt. Skip the cardamom powder in this case. This version is ideal for those suffering from Diabetes.
Method
1
Slightly roast the powder first in medium flame till aromatic, around 3-5 minutes. Make sure you dont burn the powder. This step is to eliminate any raw smell from the porridge. Set aside.
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
2
Alternatively take a saucepan and heat the water till lukewarm. You can add the roasted powder without heating the water directly but I personally find that heating the water (even slightly) helps to avoid lumps. Add the powder to the water.
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
3
Keep stirring until it gets well mixed. Add the cardamom powder to it.
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
4
Bring it to a boil.
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
5
Add milk. You can add more or less milk depending on your taste.
Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
Add sugar to taste and serve hot. A hearty and very nutritious breakfast and that which keeps me full until lunch. (Less chance of binging on something in between :)) Ragi Malt Recipe (Raagi Porridge, Kanji, Ganji) | Finger Millet recipes
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34 Responses to “Ragi Malt (Porridge)”
  1. B S krishnamurthy

    There are no of ways of making ragi malt. Withmil, butter milk or with tamerine juce and jagery I make ragi malt with tammerin juce and jagery. This also taste well .Some body may try this.

  2. Sowmya

    Hi,I would like to know if ragi milk extracted from the grain can be drunk raw without boiling.

  3. Radha

    How long should it boil for? When I do more than 5 min a cream comes to top. Is it safe to eat and should I avoid having this cream come?

  4. Awesome recipe! Have been trying to find one for my daughter and this one is so simple and quick. Thank you for sharing :)

  5. vani

    can u tell me whethr raagi hepls in weight loss wen v hav it lunch?

  6. Sulakshana

    My Mom would cook this for us. We used to love it, especially my Dad.but my mom used jaggery instead of sugar.supposed to be a healthier option.but I had forgotten the recipe.thanks a lot :-)

  7. mamatha

    its a good food and now am going to start to my kid.

  8. Radha

    i love how you are so detailed behind what you do. you’re absolutely right the ragi should be sprouted then ground into flour. i never knew what malt meant! it makes sense, when insects malt they shed their skin…how much ragi flour is safe to consume per day. someone told me its not safe to consume too much ragi.

  9. Jalaja Nair

    I would like to know how do you make this with buttermilk. Can we boil it with buttermilk? Will it curdle? Please clear my doubts. I am coming first time here.

  10. buzy b

    This is a weaning food for infants, one of the best first solid food for your baby. Instead of drying and powdering sprouted ragi, a handful may be ground in a mixie with half a cup of water, the ragi milk extracted, by passing it through a tea strainer, one cup of cow’s milk, one teaspoon sugar and a small pinch of cardamom powder added and a thin porridge prepared. This is easily digested by an infant.

  11. Rathna

    Hi, this porridge is very good nutitious diet. :-D

  12. Amisha

    I prepared ragi porridge in colg on our nutritional day.it was realy gd..

  13. I have been using this grain for past few months, excellent source of nutrition. :-P

  14. Farida

    Thanks! this ragi recipe is really good in taste, as very few people know ragi is highly rich source of calcium as well as iron.

  15. Frieda

    Thanks for the recipe.. ever since i came to bangalore i have heard of ragi malt but didn’t really know how it should be prepared. Now i’ll be ready to preapre it. :wink:

  16. I have the salted version of this ragi malt every night. I wanted to know whether I will have a weight loss or not. Pls suggest..

    The weight loss association is cos of the low calorie meal that it is instead of regular. Other than that, your other day to day weight loss chart will determine how much weight u lose and not only by just consuming this porridge alone

  17. I have tired this with jaggery syurp instead of adding sugar it tastes more yummy :) .

  18. My first time here!Ragi malt is also the staple diet for newly weaned babies … My MIL uses wheat, green gram, groundnuts, rice, ragi and almonds in various proportins..after these sprout , sun dry them and grind them into powder and the same procedure u mentioned…its delicious!

  19. DK, I never knew this grain (Ragi), till I got married and moved to Chennai. And both my kids were literally raised on this healthy malt, introduced by my MIL :) Thanks to South India :)

  20. I am making this from tomorrow. My NY resolution to not to skip breakfast. :-D . I am making the salted version though.

    Thanks babes. My mom will be happy now.

    Siri :lol:

  21. My parents eat a different variation (Combination of various dals n grains which r germinated) of Ragi malt everyday for breakfast! As mentioned by you, I failed to locate ragi grains in the Stores here (Indian or otherwise)

  22. fulfilling porridge….nothing beats the authentic taste

  23. Nutritious and filling breakfast..

  24. Zinni

    This is an excellent starter for breaking your fast!!!!I mean,after the last night’s dinner.This porridge is highly nutritious,if milk is put, instead of water.It can be given to babies too,who are just starting with solids..
    albeit in smaller quantities.The babies in our home have all had it!!!!

  25. kittu

    this is a very traditional grandma time recipe and i have been eating this since a child…and a perfect breakfast specially for those who want to lose weight !!!

  26. Never heard of it… got to give it a try.

  27. Vona

    I’ll have to make this with the flour as i have tried every Indian Mkt in my area ever Indian vendor on the internet , written to the east coast head of Vegetarian International and other places and absolutely no one seems to have a source of whole ragi! I am so sad :cry: I would even settle for some seeds and get my yard plowed up and grow it my self!!!!!! I love the taste!

  28. I make this often before I go to college, so that I dont get hungry during my four hour classes! How is H doing Dhiv?

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