Ragi porridge - Kurakkan Kenda (Sri Lanka’s finger millet porridge)

Finger millet porridge is another breakfast item we tried in Sri Lanka and I immediately fell in love with. So, I had to make it at home and today I prepared and my husband loved it. Got guidance for recipe from the net, which I modified for my convenience.

Finger Millet is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free food. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet

Ingredients:

-          1 tbsp ragi flour

-          1 cup boiling water

-          ¾ cup milk

-          1 ½ tbsp. grated coconut

-          1 tbsp grated jiggery

-          ½ tsp cardamom powder

Instructions:

-          Dry roast the ragi flour in a thick bottomed vessel. Keep stirring to avoid it sticking to the bottom and getting burned.

-          When the color slightly changes and nice aroma comes, add boiling water slowly, stirring it to avoid lumps.

-          Let it cook and become a little thick, now add the jaggery and mix well.

-          Slowly add the milk and then the grated coconut.

-          Add cardamom powder, stir well and remove from fire.

-          Serve hot. 

21 August 2018

   Today when I prepared ragi porridge, added some chia seeds while roasting the ragi flour. It just took the porridge to another dimension in taste!