Simple, practical, and full of everyday flavour, Ragi Malt (Finger Millet Porridge) is a vegetarian Indian beverage, breakfast made with ragi flour (finger millet), water, and whole milk in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 10 minutes
  • Total time: 12 minutes
  • Yield: 2
  • Category: Beverage, Breakfast
  • Cuisine: Indian

Ingredients

  • 2 tablespoons ragi flour (finger millet)
  • 1 1/2 cups water (divided)
  • 1/2 cup whole milk ((or almond milk))
  • 2-3 tablespoons jaggery (or sugar)
  • 1/4 teaspoon cardamom powder ((optional))

Method

  1. Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps.
  2. In a separate pot, bring 1 cup of water to a boil on medium-high heat.
  3. Then slowly add the ragi mixture (slurry) to the boiling water.
  4. Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens.
  5. In about another 2 to 3 minutes, the mixture starts to turn glossy and boils vigorously. At this stage, the ragi flour is cooked well.
  6. Add organic jaggery powder and stir until it dissolves. Adjust the sweetness according to your preference.
  7. Add milk and stir well for a minute.
  8. Add cardamom powder and mix well. Turn off the heat. Ragi malt tends to thicken as it cools down. Add more milk to adjust the consistency if desired.
  9. Pour into a serving glass, garnish with some nuts if desired, and serve it warm or hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.