Add Karnataka's Traditional Ragi Malt To Your Breakfast For A Healthy Start To The Day

Karnataka- a delightful state is home to delectable dishes loaded with a blend of flavours. Renowned for its beautiful culture and food dishes, the state located on the southern coast of India embodies a rich combination of dishes including different types of Baths and more. One such dish which is not only great to relish but makes for a great breakfast is Ragi malt. Ragi malt also referred to as ragi java or porridge is packed with immense health benefits to make your first meal of the day an absolute delight. This comforting breakfast dish presents a delightful blend of dry fruits for crunchiness, ragi millet for protein, jaggery for sweetness and coconut milk for a delicious taste. With the presence of ragi millet or finger millet, every dish adds a layer of protein and vitamins by just being in it. This healthy breakfast is relatively thicker and it is believed that the ragi malt has been a tradition in the families for decades. Also Read: Five Kochi’s Oldest Outlets You Need To Visit During Your Kerala Trip Since weight watchers have started adding the poor man’s food also known as ‘millet’ into their diet, this satiny smooth ragi porridge consumed during breakfast can connect you to the food heritage which is great for digestion, nutrition and absorption. This malt embodies a rich aroma and taste which you will definitely swear by after relishing it for breakfast.

Ragi Malt Recipe

Prepared with a blend of simple ingredients, follow these simple steps and enjoy your breakfast. Ingredients

• 4 tbsp ragi flour (finger millet)
• 6 tbsp jaggery
• 1 tbsp chopped cashews
• 1/4 tsp cardamom powder
• 2 cups water

MethodStep 1: In a mixing bowl, add ragi flour and water, with the help of a wired whisk or spoon mix the flour mixture well. Ensure that there are no lumps. In a heavy-bottomed saucepan, add water and bring it to a rolling boil. Step 2: Lower the flame and steam the ragi slurry. Stir once before adding the slurry to the mixture. Simmer on low flame and stir in intervals. Ensure that the mixture is thickening gradually. Cook for 10-12 minutes after adding the ragi slurry.Step 3: The mixture will thicken after being cooked completely. After the mixture has no rawness, add 6 tablespoons of jaggery to the mixture. Sweeteners like jaggery will be great for diabetic individuals. Step 4: After the jaggery is dissolved, add cardamom powder to the mixture and add chopped cashews to the malt. You can also garnish with chopped almonds for a delightful taste. Mix well, serve and enjoy for breakfast.