Ragi Kanji
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Heritage Recipe · Ragi Flakes
Ragi Kanji
The most nourishing porridge of South India — finger millet kanji that has sustained Tamil Nadu farmers, nursing mothers and growing children for thousands of years.
Ingredients
| Sree Kumaran Ragi Flakes | 1 cup |
| Water or thin buttermilk | 3 cups |
| Jaggery (sweet) or salt + shallots (savoury) | as preferred |
| Cardamom (if sweet) or cumin (if savoury) | ¼ tsp |
Method
- Bring water or buttermilk to a boil. Add ragi flakes and stir continuously on medium heat.
- Cook for 8–10 minutes, stirring, until thick and smooth. The kanji will turn a warm grey-brown.
- For sweet: add jaggery and cardamom. For savoury: serve with salt, raw shallots, green chilli and a drizzle of sesame oil.
Ragi is one of the richest plant sources of calcium and the savoury version with buttermilk is the traditional drink served to labourers in Tamil Nadu fields — it keeps the body cool and strong in summer heat.
Made with Sree Kumaran Ragi Flakes
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