Ragi kanji recipe - Sweet & Salted version | Ragi recipes

Updated on June 16, 2022 by Raks Anand 40 Comments

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Ragi kanji is a high calcium breakfast idea that can be prepared with ease under 15 minutes. You can make it sweet as well as salted.

Ragi kanji recipe - Sweet & Salted version | Ragi recipes - Raks Kitchen (1)

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As a kid, I was grown up drinking Ragi Kanji right from the age of 1. I used to drink it everyday instead of milk and used to like it my mom says.

But as I grew up, when ever my mom prepares ragi dishes for my paati who is a sugar patient, I neither liked it nor consumed ragi.

My mom used to scold me a lot saying this. Then now, again I am liking ragi, be it ragi adai or ragi instant dosa, I make it for breakfast and love to eat it.

So last week, after a long time, I thought of trying kanji as I had a bad tooth ache and extracted it, I was advised to take liquid diet or soft diet for 3 days.

So I called my mom and asked how to make it and made, enjoyed it. I like the salted version a lot. Sweet version is not my cup of kanji😏.

But salted, wow, I totally loved it. That too after a day of starving, it was like amirtham for me🤔.

It's healthy too, so you can include this in diet every now and then. I think sweet version will be liked by kids, so do try for your kids. It smells so good.

Even this is great diet for diabetic people. So you can try this for breakfast or evening time drink for elders at home.

Ragi kanji recipe - Sweet & Salted version | Ragi recipes - Raks Kitchen (2)

Instructions

Place the ragi flour and using a whisk, mix water(1 & ½ cups) well. Start heating with continuous stirring.
once it starts getting thick, lower the flame completely and keep mixing and cook the flour. say for 4 minutes. The ragi flour should get cooked shiny as shown below. Mine is glass vessel so cooking time may vary accordingly. Reserving half the cooked ragi, mix milk, sugar and cardamom powder to half of the ragi. You can adjust the consistency of the kanji by adding milk or water more and just heat it up.
Cool the rest of ragi , add salt as needed and add buttermilk generously and temper with the items given under to temper table. Mix well.

So which one would you pick? Sweet or salted kanji? Perfect for morning breakfast.

Ragi kanji recipe - Sweet & Salted version | Ragi recipes - Raks Kitchen (6)

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5 from 7 votes

Ragi Kanji Sweet & Salted recipe

Ragi kanji is a high calcium breakfast idea that can be prepared with ease under 15 minutes. You can make it sweet as well as salted.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Author Raks Anand

Servings 2 people

Cup measurements

Ingredients

¼ cup Ragi flour finger millet flour
Sugar as per your taste
½ cup Milk
1 cup Buttermilk
Salt
1 cardamom powdered

To temper

1 teaspoon Oil
½ teaspoon Mustard
2 pinch Asafoetida
4 Curry leaves
1 Green chilli

Instructions

Place the ragi flour and using a whisk, mix water(1 & ½ cups) well.
Start heating with continuous stirring.
once it starts getting thick, lower the flame completely and keep mixing and cook the flour. say for 4 minutes.
The ragi flour should get cooked shiny as shown below. Mine is glass vessel so cooking time may vary accordingly.
Reserving half the cooked ragi, mix milk, sugar and cardamom powder to half of the ragi. You can adjust the consistency of the kanji by adding milk or water more and just heat it up.
Cool the rest of ragi, add salt as needed and add buttermilk generously and temper with the items given under to temper table. Mix well.

Notes

My mom used to roast the ragi flour until aromatic and then proceed making sweet kanji. I think for infants its safe to roast the ragi or use sprouted ragi flour to ensure proper cooking.
Adjust the liquid -milk or buttermilk as per your need for the consistency of the kanji.
You can replace sugar with jaggery too.
Can prepare fresh kanji by soaking ragi (finger millet)(whole grain) in water overnight and drain, then hang it in muslin cloth to sprout, grind it in mixie with water to a paste, filter using the muslin cloth with water and make kanji.

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Reader Interactions

Comments

AparnaRajeshkumar
July 31, 2013 at 7:36 am

i go for salt version 🙂 looks yummy and tempting !
Reply
Sona S
July 31, 2013 at 7:42 am

Though am not fan of these kanjis, this is looking good and tempting.
Reply
Ram D Love
July 31, 2013 at 7:43 am

Always wanted to try this, will go for salted version 🙂
Reply
See Also
Recipes | Finger Millet Idly and Chutneys Iyengar Sakkarai Pongal – Iyengar Style Sweet Pongal Recipe In Pressure Cooker Easy Ciabatta Roll Recipe Kara Kozhukattai, Recipe for easy Kara Kozhukattai – Kannamma Cooks
Priya Srinivasan
July 31, 2013 at 7:44 am

I love the Savory Kanji!!!
Reply
Wer SAHM
July 31, 2013 at 7:49 am

both the version sounds delicious....healthy substitute for coffee time
Reply
Shama Nagarajan
July 31, 2013 at 7:49 am

delicious kanji.....i give my 2 yr old daily
Reply
Vimitha Anand
July 31, 2013 at 7:50 am

I love the sweet version and thats wat I ve been making for ny kid since he has been 1
Reply
Aarthi
July 31, 2013 at 7:53 am

They look delicious..I love the sweet version..We add jaggery in it
Reply
Kalpana Sareesh
July 31, 2013 at 7:55 am

my mom makes tis sweet one for me during most of my school days.. going nosta... too good .. love the savory version..
Reply
Priti S
July 31, 2013 at 8:13 am

I like like salted version..sweet one only once a while ....looks tempting ...
Reply
Veena Theagarajan
July 31, 2013 at 8:14 am

I love this.. I have this in my draft. Ragi is one grain I can eat in any form or shape
Reply
CHITRA
July 31, 2013 at 9:47 am

I still remember aunty used to tell about ur childhood days ;)when i give this porridge to raksha ..she too loves savoury version more than sweet..
Reply
Chitz
July 31, 2013 at 10:32 am

A healthy & tempting drink it is, but give me also salt n& not sweet one.. I love the snaps, nice shades of purple - the glass & the background 🙂
Reply
Shweet Spicess
July 31, 2013 at 10:35 am

Wow Perfect!! I always trust your recipes blind folded 🙂 Would try this today I guess 🙂
Reply
ShravsCookBookBlog
July 31, 2013 at 10:43 am

yummy ragi kanji....lovely purple mug....
Reply
Sayantani
July 31, 2013 at 10:59 am
See Also
Aviyal | Avial Recipe | Kerala Style Aviyal

I have started feeding my son the sweet variety of this and we both love it but the savory version looks delish too. gonna try soon.
Reply
JEYASHRI SURESH
July 31, 2013 at 11:37 am

I always love the sweet version, my mom makes this in a semi consistency (koozh) smeared with lot of ghee!!! But now i think the salt version is best for me. Pretty clicks
Reply
Gayathri Ramanan
July 31, 2013 at 1:44 pm

Healthy drink..always love sweet version...love the background and clicks..so tempting..
Reply
SHARMILEE J
July 31, 2013 at 2:14 pm

I love the sweet version more...lovely clicks!!
Reply
Kaveri Venkatesh
July 31, 2013 at 2:53 pm

I've never had the savory version of this kanji..but I love the sweet version...I am tempted to try the savory version..will try soon...Nice clicks
Reply
Supriya Nair
July 31, 2013 at 2:59 pm

Lovely clicks....love the detailed pics and description. I love both of them.
Reply
Sushma Madhuchandra
July 31, 2013 at 9:43 pm

I love love the salt kanji.
Reply
Harini M
August 01, 2013 at 8:25 am

Looks yum,will try for my daughter
Reply
Divya Pramil
August 01, 2013 at 1:17 pm

Loved that last click 🙂 The healthiest kanji, I usually love the sweet version should try the salted one too 🙂
Reply
Janani
August 02, 2013 at 8:49 am

wow so good raks never had it before looks very healthy. I must try it with my family atleast once in a week.
Reply
Shobana Vijay
August 02, 2013 at 11:56 am

I never tried ragi kanji with salt.Will let you know after the trial.
Reply
Priya Suresh
August 02, 2013 at 12:03 pm

Can have both version without any hesitation..nutritious kanji.
Reply
Priya
August 02, 2013 at 6:55 pm

I love Ragi dosa, roti, idli but never could stomach the kanji (at least when I was a kid) and that could be possibly due to the way it was prepared.
I love every single one of your dishes that I have tried, so I will try the salted version at least once 🙂
Reply
deepti madhu
January 14, 2014 at 4:49 am

never enjoyed ragi ganji until I tried this recipe.. I grinded a little jeera and chillies and added it to the temper to make it a little more spicy and it was yummy!! thank u
Reply
Shalini Mahesh
January 31, 2014 at 12:54 pm

today i tried both, both were tasted heaven... i just added shallots with spicy version.. it tasted just
like salem mariamman kovil koolu. my daughter loved the sweet version. Thank you a bunch
Reply
nita
April 10, 2014 at 5:42 am

I just made both this morning....my husband and I both loved it. It felt really comforting to have that first thing in the morning. Thank you for posting this recipe!
Reply
SONIYA SREE
August 20, 2014 at 1:22 am

Along with the green chillies you can also add chopped onions especially this is very good in summer as onions cool down the body temperature. ...
Reply
Loveleshanand
February 12, 2016 at 12:17 pm

What you call ragi in hindi ...lol...? Lil confusing ... please help ... by the way recipe is tempting ... mouth watering too. ...
Reply
Ruchi Indu
February 12, 2016 at 12:17 pm

Nice clicks!!! My vote is for both 🙂
Reply
reshma r
February 12, 2016 at 12:17 pm

U should filter before u boil. I male it everyday.
Reply
- Aarti
  September 20, 2020 at 12:54 pm
  
  The salt version was awesome. Thanks for sharing.
  Reply
Vijayalakshmi Tummapudi
February 26, 2016 at 2:45 pm

Are u sure that one can put milk and butter milk both in one receipe. Isn't that a wrong combination?
Reply
Raks anand
February 26, 2016 at 2:48 pm

Read the second and third point. Its not used together. For sweet you use milk and salt you use butter milk.
Reply
Raga
June 28, 2016 at 11:27 am

Im 30.After diagnosed with type 2 diabetes, I have started drinking Ragi(salted version) on daily basis. It controls my sugar levels. It really does wonders.
Reply
pranabendu biswas
May 28, 2018 at 5:42 pm

Can we drink roasted Ragi flour just adding milk without cooking over oven?
Reply

Ragi kanji recipe - Sweet & Salted version | Ragi recipes - Raks Kitchen (2024)

FAQs

What is ragi called in English? ›

Finger Millet, also known as Ragi is an important millet grown extensively in various regions of India and Africa.

Discover More ›

Is ragi kanji good for breakfast? ›

Yes, it is safe and beneficial to include ragi in your daily diet. Ragi is a nutritious whole grain rich in fibre, calcium and iron. Its gluten-free nature and low glycemic index make it suitable for regular consumption, promoting digestive health and overall well-being.

Read On ›

What are the ingredients in ragi? ›

Ragi is a finger millet, which is high in protein and minerals in comparison to all other cereals and millets. Also a source of protein, it is perfect for vegetarians. Finger millets contains important amino acids—isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals.

Learn More ›

Is ragi good for blood pressure? ›

Ragi, also known as finger millet, is one such millet that shines as a versatile ingredient in healthy recipes. Packed with fiber and protein, it is beneficial for individuals with high blood pressure and high blood sugar. Ragi is rich in essential minerals and vitamins, making it a nutritious choice.

Why is ragi so expensive? ›

While bajra and ragi are also grown under irrigated conditions, they are mostly grown under rainfed conditions and hence are more susceptible to vagaries of weather.

Know More ›

What are the side effects of ragi? ›

Thyroid dysfunction: Ragi contains goitrogens, substances that can interfere with thyroid function and lead to an enlarged thyroid gland (goitre) in some people. 3. Flatulence: Some people may experience flatulence or bloating after consuming ragi, particularly if they are not used to consuming a lot of fibre.

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Can we drink ragi Kanji daily? ›

Along with ragi malt, you also need to have other healthy food in your diet. Ragi malt alone will not provide you all the nutrients needed for the body. Is it OK to have ragi every day for breakfast? No.

Get More Info Here ›

Is ragi healthier than rice? ›

HOW IS RAGI BETTER THAN RICE? It has a lower glycaemic index (GI) of 50, which shows how fast blood glucose is released into the bloodstream. But you have to maintain the glycaemic load, which means the quantity of the carbohydrate in the meal, and ensure that it does not push up the collective sugar load.

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Is ragi Kanji heat or cold? ›

For individuals with a predominance of Pitta dosha, ragi's cooling nature helps mitigate excess heat and acidity, aligning perfectly with Ayurvedic principles of maintaining balance. For those with a Vata constitution, ragi's grounding and nourishing qualities provide much-needed stability and energy.

What is the best way to eat ragi? ›

It can be powdered and consumed as ragi flour in dishes like dosa, roti, idli, upma, paratha, halwa, barfi. In India, Karnataka is the highest producer of ragi. Good thing about ragi is that it can be consumed in its original form and doesn't need to be polished like other grains which makes it ever healthier.

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Can I mix ragi and milk together? ›

Also if you are looking for a drink to lose weight, then a simple Ragi and milk drink can help in accelerating the metabolic rate, this is because both Ragi and milk are great for metabolism and an amalgamation of these can also stop you from midnight cravings.

Discover More ›

Is ragi with milk good or bad? ›

Ragi Malt is a nutritious drink made with ragi flour & water or milk. Also known as Ragi Java, it is a healthy, delicious & nourishing traditional beverage made in south India for breakfast or snack.

Read On ›

Who Cannot eat ragi? ›

Bloating: Some people might suffer from bloating because of excess fibre in the ragi; for them, it is advised to restrict eating ragi recipes frequently. Allergies: Although rare, some people might be allergic to ragi and may develop allergic reactions like itching, hiving, difficulty in breathing, swelling, etc.

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Who should not have ragi? ›

Constipation – Those who have constipation problems, should avoid regular intake of ragi as it takes more time to get digested. Diarrhoea – For people who have sensitive reactions to foods, need to take care when consuming ragi as it can cause diarrhoea and stomach gas in certain individuals.

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What happens if we eat ragi daily? ›

The low cholesterol levels and high fibre content of ragi benefits the heart and overall cardiovascular health by lowering the bad cholesterol levels and regulating the blood pressure. Thus, adding ragi to your diet and consuming it regularly can improve your heart health considerably.

Show Me More ›

Can I eat ragi everyday? ›

Yes, it is okay to have ragi roti daily as part of weight loss diets or simply for the amazing health benefits. Consuming 2-3 ragi rotis per day avoids excessive calories while providing filling nutrition for the body's needs. The variety of nutrients and minerals makes ragi safe to eat regularly.

Find Out More ›

Is ragi and quinoa the same? ›

Millet and quinoa offer distinct nutritional profiles. While providing fibre, protein, phosphorus, magnesium, folate, and iron, millets, including ragi, bajra, and jowar, are rich in carbs, and antioxidants are their speciality. On the other hand, Quinoa, a gluten-free pseudo-grain, has more protein than other cereals.

What is ragi good for? ›

Rich in Calcium

Along with calcium, Ragi also contains phosphorus, which works with calcium to strengthen your bones and teeth. Regular consumption of Ragi helps keep osteoporosis at bay and reduces the risk of fracture. Ragi helps in recovery of anaemia too!

Keep Reading ›

Ragi kanji recipe - Sweet & Salted version | Ragi recipes - Raks Kitchen (2024)

Instructions

Recipe card

Ragi Kanji Sweet & Salted recipe

Ingredients

To temper

Instructions

Notes

Other

Reader Interactions

Comments

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FAQs

What is ragi called in English? ›

Can I mix ragi and milk together? ›

References