QUICK SPROUTED RAGI KANJI / PORRIDGE

Prep: 2 min | Cook: 10–12 min | Serves: 1–2

Ingredients:                                           

• 2–3 tbsp sprouted ragi flour
• 1½ cups water or milk (or ½ water + ½ milk)
• 1–2 tsp jaggery or sugar (optional)
• A pinch of cardamom powder
• A few chopped nuts (cashew, almonds) – optional

Method:

1. In a small bowl, mix sprouted ragi flour with 2–3 tbsp inwater to make a smooth slurry.
2. Bring the remaining water/milk to a boil in a pan. Reduce heat to medium.
3. Slowly pour the slurry into the boiling liquid, whisking continuously to avoid lumps.
4. Cook for 5–7 minutes until the mixture thickens and becomes smooth.
5. Add jaggery, cardamom powder, and chopped nuts. Stir until sugar dissolves.
6. Serve warm as a hearty breakfast or light dinner

Health Benefits

• High in calcium → supports bone strength
• Rich in dietary fiber → aids digestion & satiety
• Sprouting enhances nutrient absorption
• Low glycemic index → good for blood sugar control