Ragi, also known as finger millet, is one of the best grains for bone health because it is naturally rich in calcium, iron, and dietary fibre. Unlike polished rice or wheat, ragi retains its nutrients and has a low glycaemic index, making it suitable even for those watching their blood sugar.
In this porridge, ragi flour is gently cooked with milk until smooth and thick, then lightly sweetened with jaggery for a wholesome flavour. The combination of ragi and milk provides a powerful calcium boost, while jaggery adds iron and natural sweetness without refined sugar.
This dish is especially beneficial for children, women, and the elderly, as it helps maintain strong bones, supports joint flexibility, and prevents calcium deficiency. It is also light on digestion, making it suitable as a nourishing breakfast or evening snack.
In a small bowl, mix ragi flour with ½ cup water to form a lump-free slurry.
Heat milk in a saucepan. Once warm, add the ragi slurry, stirring continuously.
Cook on low-medium heat, stirring to prevent lumps, until it thickens (6–8 minutes).
Add jaggery powder and cardamom, stir until dissolved.
Garnish with chopped nuts and a drizzle of ghee (optional).
Serve warm
Tips and Tricks
- Stir continuously while cooking to avoid lumps.
- For vegan option, use almond or soy milk.
- Add a pinch of dry ginger powder for joint-friendly anti-inflammatory benefits.
Frequently Asked Questions
Yes, you can use dates puree or keep it unsweetened.
Absolutely, it’s a great calcium-rich food for children.
Best consumed fresh, as ragi thickens on cooling.
