Tuesday, March 15, 2016

Ragi Kanji Sweet and salt version

                                                                                  Ragi is a very nutricious cereal loaded with protein,calcium and iron.It is a powerhouse of nutrients,ragi helpsrelieve stress and anxiety and is a great remedy for gastro-intestinal problems.It is packed with fiber and is digested slowly.This keeps you full for longer,makes you less hungry and aids weight loss.Its fiber is also beneficial for diabetics as it helps lower blood sugar levels in the body.
Though Ragi is not a favourite food in our house because of its health benefits i have started making lots of ragi recipes.Ragi dosa,kanji etc.I used to add them in the atta that i make chapathis with.
Ragi kanji is a very easy recipe that you can make in two falvours one with milk,sugar,nuts and cardamom powder and the other with buttermilk and spices.
You will Need(for the sweet version)
  • 1/4 cup Ragi flour
  • 3/4 cup milk
  • Palm candy or sugar
  • A pinch of Cardamom powder
  • Few Almonds
  • Few chopped Dates
How to
1.Dissolve the ragi flour in water with out any lumps by continous stirring.
 2.Heat it in low flame and cook it till it becomes a little thick.(keep stirring continously otherwise it will easily form it to a lump)
 3.Add palm candy(panakalkandu) or sugar according to your preference.
 4.Add caramom powder,chopped almonds,chopped Dates and mix.
Adjust the milk or water quantity according to your desired consistency.Enjoy the kanji when it is hot or warm tasted best!!!

You will Need(for salt version)
  • 1/4 cup Ragi flour
  • 3/4 cup Buttermilk
  • 1 tsp chopped Ginger
  • 1/2 tsp Chopped chilli
  • Salt to taste
  • A pinch of Asafoetida
1.Cook the ragi flour the same way a above.Dissolve it in water without any lumps and heat in low flame.
 2.Cook it till it becomes slightly thick with continous stirring.
3.Allow it to cool completely,add salt,asafoetida,chopped ginger and green chilli.Mix well and enjoy.


  • Adjust the quantity of milk,buttermilk or water according to your desired consistency.
  • Always cook ragi in low to medium flame with continous stirring otherwise it will become lumpy very esily.
  • You can buy sprouted ragi powder which is even more healthy.

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