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Ragi malt

Ragi malt a porridge made of ragi, a healthy and hearty breakfast or snack to enjoy. With cashews and coconut this can easily be served as dessert too.
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Course: Breakfast, Dessert, Snack
Cuisine: Indian
Keyword: Porridge, Ragi breakfast, Ragi malt, Ragi porridge
Servings: 2


  • Sauce pan
  • Mixie/spice grinder to grind cashews and coconut


  • 2 tbsp ragi flour finger millet flour
  • 1.5 cups milk i use full fat
  • ¼ cup water
  • 1.5 tbsp sugar sweetener of your choice
  • roasted cashew nuts for garnish

To be ground into a powder

  • 4-5 nos cashew-nuts
  • 1 tbsp freshly grated coconut
  • 2 nos cardamom pods


  • Dry roast ragi flour in a pan until nice and toasty. There will be a slight color change after it is toasted well. Let it cool for 2 minutes.
  • Take the ingredients given "To be ground" in a mixer and grind it to a coarse mix
  • Add water to the the toasted ragi flour, mix well without any lumps, add this to milk. Add the ground coconut-cashew powder also to the milk.
  • Heat this milk in a simmer flame, stirring often to avoid lumps. The mixture will start boiling and thicken. Add sugar and mix well.
  • Let it thicken to porridge consistency, will take around 5- 8 minutes after milk starts to boil.
  • Another way to check the done-ness , is when the malt coats the back of the spoon well, then it is ready. Take it off the heat.
  • Serve warm garnished with toasted cashew-nuts.