Step 1

Take 4 tablespoons ragi flour or sprouted ragi flour in a mixing bowl.

Step 2

Add ½ cup water.

Step 3

Using a small wired whisk or spoon mix the ragi flour with the water very well. There should be no lumps.

Step 4

In a heavy or thick-bottomed saucepan or pan, take 2 cups of water.

Step 5

Bring the water to a rolling boil on medium to medium-high flame.

Step 6

Then lower the flame and in a steady stream add the ragi slurry. Right before adding the ragi slurry, do stir it once or twice in the bowl.

Step 7

Keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.

Step 8

Simmer and cook on a low flame.

Step 9

In between do stir at intervals with a wired whisk or spoon.

Step 10

The mixture will thicken gradually.

Step 11

Overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. Before proceeding to the next step, the ragi should be completely cooked. There should be no rawness in the taste. You can take a bit of the mixture in a spoon and taste it to check the raw taste.

Step 12

In this next step, add 6 tablespoons jaggery or add as per taste. You can even add sugar. Sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.

Step 13

Mix again very well till all the jaggery gets dissolved. If in case the ragi porridge becomes thick then add some more water.

Step 14

Add ¼ teaspoon cardamom powder and 1 tablespoon chopped cashews.

Step 15

You can even use chopped almonds. For small kids or toddlers, you can use blanched almond powder. Various dry fruits and nuts or nut powder of your choice can be added.

Step 16

Mix very well. Please do note that this porridge will thicken more on cooling.

Step 17

Serve ragi malt hot or warm or at room temperature.