Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Millet Porridge with Island Spices

Nutritious millet porridge with coconut, jaggery, warming island spices.

🧺 Ingredients

• Millet grains 100g (ragi/finger millet)
• coconut milk 400ml
• water 250ml
• jaggery 50g
• salt to taste
• ghee 1.5 tbsp
• cumin seeds 0.5 tsp
• ginger 1 tbsp (minced)
• green cardamom pods 2 (crushed)
• cloves 1
• turmeric powder 0.25 tsp
• coconut (fresh grated) 2 tbsp

👩‍🍳 How to make Millet Porridge with Island Spices

1. Rinse millet running water 3-4 times until clear (removes dust starch).
2. Soak warm water 15 min (softens grains slightly, reduces cooking).
3. Heat 1 tbsp ghee heavy pot medium (160°C).
4. Cumin seeds fry crackling (15 sec, earthy).
5. Ginger fry 1 min (warm aroma).
6. Add soaked millet drained, toast 2 min stirring (coat ghee, cook evenly).
7. Pour coconut milk, water simultaneously, stir well.
8. Boil (visible steam, rolling bubbles, 5 min), reduce low (120°C).
9. Cover lid, simmer 15-18 min stirring occasionally (prevent stick).
10. When millet fully cooked (soft, crushable fingers), consistency porridge-like.
11. Crushed cardamom, cloves, turmeric, salt, jaggery, stir gently until dissolves (1-2 min).
12. Simmer 2 min (flavors infuse).
13. Drizzle remaining 0.5 tbsp ghee surface, fold gently.
14. Transfer bowl, garnish fresh coconut.
15. Serve hot, warm drink accompany.

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