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Ragi Flour | Finger Millet Flour 500gm

Ragi Flour | Finger Millet Flour 500gm

HK$15.00
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Description

One of the forgotten ancient millets, ragi is slowly resurfacing as the latest superfood. The grain which was once considered as 'coarse' during the colonial times is now renowned nutritionally. A rich source of calcium, protein and iron, these deep red pearls definitely deserve some more love. India is the world's largest producer of ragi, yet its use has been largely dismissed in most urban households. One reason could be that many people are not aware about the amazing health benefits that it offers. Or let's just say most people may know that it's healthy but how? This natural wonder is one of the best sources of calcium. It is recommended for people suffering with a Vitamin D deficiency. A powerhouse of nutrients, ragi helps relieve stress and anxiety and is a great remedy for gastro-intestinal problems. It is packed with fiber and is digested slowly. This keeps you full for longer, makes you less hungry and aids weight loss. Fiber is also beneficial for diabetics as it helps lower blood sugar levels in the body.



Ragi Malt Recipe
Finger millet porridge, sweet and savory

Ingredients
For sweet malt
  • 4 tbsp. (¼ cup) Ragi flour / finger millet flour
  • 1 ½ tbsp. sugar or jaggery or any other sweetener (optional)
  • 1 cup Water
  • Milk as needed
  • Few drops of ghee (optional, if making for babies do use, it helps to swallow the porridge easily)
  • Pinch of cardamom powder (optional)
  • nuts as desired (optional)
  • Ingredients for salted java or porridge
  • 4 tbsp. (¼ cup) Ragi flour / finger millet
  • Salt to taste
  • 1 cup Water
  • Buttermilk as needed
  • Seasoning (avoid if making for babies)
  • Oil or ghee
  • Cumin
  • Curry leaves
  • Coriander leaves few chopped finely
  • Green chili if desired

Instructions
  1. Mix water and flour thoroughly. Break up lumps if any.
  2. Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
  3. After few minutes, you can see a glossy thick consistency. You can switch off the heat.
  4. for sweet version: Add sugar and pour the milk to bring it to the consistency
  5. For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
  6. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat. Add this to the buttermilk and add coriander leaves and salt too.
  7. Once the kanji is cool, add the buttermilk to it and mix well.

Additional details

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