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Ragi Kanji(milk)

By: rajeswari of pune, IN

nachni porridge

Filed in Miscellaneous

Serves 1 people

Other 151 recipes by rajeswari »

ragi flour is available in stores nowadays.wash ragi and drain it.tie it in a muslin cloth to form sprouts.drain it.after its completely dried,dryroast ragi and grind it with sont(dry ginger)and sieve it to get uniform fine powder.


  • 1 cup Milk
  • 2 tsp Ragi flour
  • 1 tsp sugar
  • 1/2 cup water
  • a pinch elaichi powder(optional)



  1. Take 2 tsp ragi flour in a bowl with 1/2 cup water.mix it well.
  2. Boil it and that paste becomes thick.Add sugar while boiling itself.
  3. Stir continuously to avoid lumps.
  4. Add milk and boil for a minute.can add elachi powder.
  5. Mix well.Ragi Kanji is ready for breakfast.

Note: wash and soak Ragi for sometime and drain it.No water content should be there.Tie it in a muslin cloth for more than 10 hours to form sprouts. After its completely dried grind it. If u don't want to add sukku.u can avoid. can replace sugar with dates syrup.

For babies: wash and soak ragi and grind it and take out the milk from it.Dry that milk in sunlight.Keep it for 2-3 days in sunlight. That has to be given for babies from 7th month.

Latest Comments

By Mayask on 8/9/2011 11:19:00 AM

Dear Raje .... Thanx a lot . I'll surely give a try with Buttermilk .

By rajeswari on 8/9/2011 2:27:00 AM

Dear Mayask,u can consume it by adding salt in that kanji and add it to buttermilk and stir them well.don't pour when its too hot.

By Mayask on 5/13/2011 8:59:00 AM

Thank U for dis healthy Ragi kanji . One doubt can we consume dis adding salt ? ?

By rajeswari on 12/11/2009 8:12:00 AM

ragi commonly said,nachni in marati,bajri in gujrati and finger millet in english.

By tasnim on 12/10/2009 1:03:00 AM

can u please tell me that is raagi or nachni bajra flour .


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