Ragi Porridge Recipe – Jaggery & Cashew Sweet Indian Breakfast

Last Updated on 1 month by Neha Deshmukh

Ragi Porridge Recipe – Jaggery & Cashew Sweet Indian Breakfast

Hey everyone! If you’re looking for a warm, comforting, and incredibly healthy breakfast option, you have to try this Ragi Porridge. It’s a childhood favorite of mine, and I’ve been making it for my family for years. It’s naturally sweet, subtly spiced, and packed with goodness – the perfect way to start your day!

Why You’ll Love This Recipe

This Ragi Porridge isn’t just delicious; it’s a powerhouse of nutrition. It’s quick to make, incredibly versatile, and naturally gluten-free. Plus, the combination of ragi, jaggery, cardamom, and cashews is just divine. Honestly, it feels like a warm hug in a bowl!

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• 4 tablespoons ragi flour (approx. 30g)
• 0.5 cup water (120ml) – for making the slurry
• 2 cups water (480ml)
• 6 tablespoons jaggery powder (approx. 60g) – adjust to your sweetness preference
• 0.25 teaspoon cardamom powder (approx. 1g)
• 1 tablespoon chopped cashews (approx. 10g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ragi Flour: The Nutritional Powerhouse

Ragi, also known as finger millet, is an ancient grain that’s incredibly good for you. It’s packed with calcium, iron, and fiber. You can easily find ragi flour at most Indian grocery stores, or online.

Jaggery: A Traditional Sweetener & Its Benefits

Jaggery is unrefined cane sugar, and it’s a staple in Indian cooking. It has a lovely caramel-like flavor and is considered healthier than refined sugar. If you can’t find jaggery, you can substitute it with coconut sugar or brown sugar, but the flavor will be slightly different.

Cardamom: The Queen of Spices

Cardamom adds a beautiful aroma and flavor to this porridge. I always use fresh cardamom powder for the best results, but pre-ground cardamom works just fine too!

Cashews: Adding Richness and Texture

Cashews add a lovely crunch and richness. Feel free to use almonds or other nuts if you prefer. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a mixing bowl, combine the ragi flour and ½ cup (120ml) of water. Whisk it really well until you have a smooth slurry – no lumps allowed! This is key to a silky-smooth porridge.
2. Now, bring 2 cups (480ml) of water to a boil in a saucepan.
3. Once boiling, reduce the heat to low. Slowly pour the ragi slurry into the boiling water while stirring constantly. This prevents lumps from forming. Keep stirring!
4. Let it simmer on low heat for 10-12 minutes, stirring occasionally. You’ll notice it starts to thicken up nicely.
5. Add the jaggery powder and mix well until it’s completely dissolved. Taste and adjust the amount of jaggery if you like it sweeter.
6. Stir in the cardamom powder and chopped cashews. Give it one final stir to make sure everything is well combined.
7. And that’s it! Serve hot, warm, or even at room temperature.

Expert Tips

• Stirring is key! Seriously, don’t skip the stirring. It prevents lumps and ensures a creamy texture.
• Adjust the water: If the porridge gets too thick, add a little more water to reach your desired consistency.
• Don’t overcook: Overcooking can make the porridge gummy. 10-12 minutes is usually perfect.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• My Mom’s Version: My mom always adds a tiny pinch of salt to balance the sweetness. It’s surprisingly good!
• Fruit Fiesta: Add chopped fruits like bananas, apples, or berries after cooking. My kids love this!
• Spice it Up: A tiny pinch of nutmeg or a dash of ginger powder can add a lovely warmth.

Vegan Adaptation

This recipe is already naturally vegan! Just make sure your jaggery is processed without bone char (some brands use it for filtering).

Gluten-Free Confirmation

Yes! This Ragi Porridge is naturally gluten-free, making it a great option for those with gluten sensitivities.

Adjusting Sweetness Levels

Feel free to adjust the amount of jaggery to your liking. Start with 6 tablespoons and add more, one tablespoon at a time, until you reach your desired sweetness.

Festival Adaptations (Makar Sankranti, Lohri)

Ragi porridge is a wonderful dish to enjoy during Makar Sankranti and Lohri, festivals celebrated with traditional foods. It’s warming, nourishing, and perfect for the winter season.

Serving Suggestions

• A dollop of ghee on top adds a lovely richness.
• Serve with a side of fresh fruit.
• A sprinkle of chopped nuts adds extra texture.

Storage Instructions

Leftover ragi porridge can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

What are the health benefits of ragi porridge?

Ragi is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s good for digestion, bone health, and overall well-being.

Can I make ragi porridge ahead of time?

You can! It’s best enjoyed fresh, but you can make it a day ahead and reheat it.

What can I substitute for jaggery in this recipe?

You can use coconut sugar, brown sugar, or even maple syrup, but the flavor will be slightly different.

Is ragi porridge suitable for babies and young children?

Yes, it is! It’s a very nutritious and easily digestible food for babies and young children. Just make sure it’s not too hot and the consistency is appropriate for their age.

How do I prevent lumps from forming when making ragi porridge?

The key is to make a smooth slurry with the ragi flour and water before adding it to the boiling water. And stir constantly while pouring it in!