Ragi Kanji is a healthy and delicious Indian drink made using super grain Ragi. It is perfect for breakfast or for sipping throughout the day. It can be made either sweet or salted. Here is how to make it.
It will never be enough said about the umpteen benefits of ragi which is a super-rich food.
Just the right balance of protein, vitamins, amino acids, makes it a whole meal by itself.
With millets gaining popularity amongst people again (for all good), I feel it is best to start incorporating Ragi in our diets.
Ragi as a whole has a long storage life. But the flour is best used as soon as possible.
There are a lot of ways you can include it in your diet without compromising on taste.
If you are skipping breakfast in the name of the diet, then you should add ragi in the breakfast list.
Rich in fiber, it will help you get rid of body toxins. I have had few friends of mine replace their morning drink with ragi kanji and are truly enjoying the benefits.
Add Ragi Ambli or Ragi Kanji in your menu and pick your taste for that day.
I personally find both of them refreshing to sip on. Delicious and nutritious breakfast sorted.
It’s quick, healthy and gluten-free. Here is how to make both Sweet and Salted Ragi Kanji Recipe.
Make whichever you like and enjoy 🙂
Sweet Ragi Kanji Recipe
Ingredients
- ½ cup Ragi Flour
- 3 cups Water
- ¼ cup Jaggery Grated
- 4-5 cups Milk
- 1 tsp Cardamom Powder
Instructions
- Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
- Mix ragi flour and water in a pan.
- Mix well using a whisk to make a smooth mixture.
- Keep the pan on the heat and cook the mixture until it thickens approximately 3-4 minutes.
- Add grated jaggery and cook for another 3-4 minutes.
- Keep stirring continuously.
- Remove the pan from heat and cool the mixture.
- Add milk and cardamom powder and mix well.
- Add more milk if you feel the Kanji is too thick.
- Garnish with slivered almonds.
- Serve hot or cold.
Step by Step Recipe
Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
Mix ragi flour and water in a pan. Mix well using a whisk to make a smooth mixture.
Keep the pan on the heat and cook the mixture until it thickens approximately 3-4 minutes. Keep stirring continuously.
Remove the pan from heat and cool the mixture. Add salt and buttermilk and mix well. Add more water or buttermilk if the kanji is too thick for your liking.
Heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves, and green chilli and let them crackle for a few seconds.
Pour the tempering over the kanji. Serve warm or chilled.
Recipe Card
Ragi Kanji Recipe
Ingredients
- ½ cup Ragi Flour
- 3 cups Water
- Salt to taste
- 2 cups Buttermilk
For Tempering
- 2 tsp Vegetable Oil
- ½ tsp Mustard Seeds
- ¼ tsp Hing
- 5-6 Curry Leaves (Chopped)
- 1 Green Chilli (Chopped)
Instructions
- Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
- Mix ragi flour and water in a pan.
- Mix well using a whisk to make smooth mixture.
- Keep the pan on heat and cook the mixture until it thickens, approximately 3-4 minutes.
- Keep stirring continuously.
- Remove the pan from heat and cool the mixture.
- Add salt and buttermilk and mix well.
- Add more water or buttermilk if the kanji is too thick for your liking.
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, hing, curry leaves and green chilli and let them crackle for a few seconds.
- Pour the tempering over the kanji.
