Ragi ‘Chocolate pudding’ Porridge

 

  • A dense, chocolaty-type porridge for breaky yuuuum! This healthy Ayurvedic porridge made of a cereal called ‘red finger millet’.

    Ragi is grown in India* and grown throughout Asia and Africa

  • Especially Kapha balancing with dry and light qualities. Vata constitutions stir in more ghee at the end.

  • Excellent food for babies from 7mths, children, women 45yrs + as a rich source of calcium

  • Excellent source of protein

  • Porridge prepared ayurvedically is a light and easily digestible meal for all doshas

  • Gluten free

  • Serves 2

Ingredients

3 Tabs Ghee

¼ cup Ragi flour

¼ cup Unhomogenised organic milk

½ cup Boiling water

2 tsp Raw sugar, coconut sugar or jaggery (unrefined cane sugar)

¼ tsp Ground cardamom & cinnamon

Optional extras: 1 Tab. chia seeds, chopped almonds, cashews or macadamia nuts (for more protein), toasted shaved coconut

Directions

  1. Melt the ghee in a small-medium saucepan over a low-moderate heat.

  2. Once the ghee is melted, add the ragi flour.

  3. Toast the flour in the ghee for 3-4 minutes until the grain turns a deep chocolate colour and has a gentle aroma.

  4. Remove the pot from the flame and add all of the milk then all of the boiling water. It will spit and splatter a bit.

  5. Return the pot to the flame and gently bring to a simmer stirring continuously and maybe quite vigorously to make it smooth in texture.

  6. Add crushed nuts and chia seeds, optional.

  7. The ragi will thicken suddenly. If it gets too thick, add some more boiling water until the (soupy) consistency that you like.

  8. Keep simmering for several minutes. Add the spices then add the sugar or jaggery and stir through.

  9. Remove from the flame and let it rest for a few minutes.

  10. Serve warm. Toasted coconut flakes add a lovely texture.

Enjoy this delicious satisfying breakfast experiment!

NOTES

Ragi is very dry and soaks up ghee and liquids very quickly, so don’t be worried about the amount of ghee required. The light quality of this grain and the cooking method ensures it’s still light and easily digestible.

Vata & Pitta constitutions - add more non homogeneous milk, Vata add more ghee to balance

Kapha - use less sugar and avoid heaviness of cashews and macadamia nuts

*Available in Indian groceries.

 
Ragi - red finger millet - ayurvedic porridge