Ragi, otherwise called finger millet, is a grain famous in Southern pieces of India. Ragi is wealthy in protein, iron, and calcium. Ragi is known as Finger millet in English, Raagi in Kannada, Ragulu in Telugu, Nachani in Marathi, and Gujarati. It is a solid and supplement drink, with high in protein content and plentiful in minerals, and henceforth served for infants and diabetics. it is a famous beverage in South India,
- Ragi flour - 1/4 cup
- Sugar as needed
- Milk - 1/2 cup
- Buttermilk - 1 cup
- Salt as required
- Elachi -1
- Mustardseeds - 1/2 tbsp
- Curry leaves
- Green chilies - 1
- Place the ragi flour and utilizing a whisk, blend water(1 and ½ cups) well.
- Begin warming with constant mixing.
- when it begins getting thick, bring down the fire totally and continue to blend and cook the flour. say for 4 minutes.
- Mine is glass vessel so cooking time might change likewise. Holding a large portion of the cooked ragi, blend milk, sugar and elachi powder to half of the ragi.
- You can change the consistency of the kanji by adding milk or water more and simply heat it up.
- Cool the remainder of ragi , add salt on a case by case basis and add buttermilk liberally and temper with the things given under to treat table. Blend well.