"Nourish Your Body and Delight Your Taste Buds with Almond Ragi Malt: A Wholesome Journey through the World of Finger Millet Porridge"

One of my favourite ways to include ragi ( finger millet ) is by making porridge with it. Here is a version where you don’t require any milk to make the malt. It’s a fairly simple recipe and takes less than 10 minutes to make.

2 tbsp Ragi flour
20 Almonds (15g )
1-2 cardamom cloves
1-2 tsp jaggery/sweetener of your choice
2 cups of water

Into a blender all the ragi flour, almonds, and cardamom. Blend it into a smooth powder.

Add it to a pot with 2 cups of water and cook on a medium flame. Keep stirring to avoid any lumps. Once the porridge starts to thicken, add the jaggery or sweetener of your choice.

Make sure not over cook the porridge as it will turn super thick.

Serve it hot or cold.