Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Ragi Breakfast Bowl

Traditional 19. Ragi Breakfast Bowl recipe

🧺 Ingredients

• 1 cup ragi flour (finger millet, 150g)
• 3½ cups water (840ml)
• ½ cup jaggery (50g), grated
• ¼ tsp cardamom powder
• Pinch of salt (1g)
• 1 tbsp ghee (15g)
• Handful roasted nuts (15g): almonds, cashews, hazelnuts
• ½ cup milk (120ml, optional)

👩‍🍳 How to make Ragi Breakfast Bowl

1. Heat ghee in heavy-bottomed pan over medium heat.
2. Add ragi flour; toast 2 minutes while stirring constantly (prevents raw taste).
3. Pour water slowly while stirring constantly (prevents lumps).
4. Bring to boil over medium heat, stirring occasionally.
5. Reduce to low heat; cover partially and simmer 15 minutes, stirring frequently (prevents sticking).
6. When flour is fully cooked (no grainy texture), add jaggery; stir until dissolved.
7. Add cardamom powder and salt; stir well.
8. If using milk, add now; stir gently until combined.
9. Simmer 2 more minutes.
10. Serve warm, immediately after cooking.
11. ---

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