Coconut Milk Ragi Porridge

A wholesome, gluten-free breakfast rooted in traditional South Indian nutrition, made creamy with coconut milk.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)

Prep Time: 15 minutes | Chill Time: none | Servings: 2

Ingredients

• 3 tbsp ragi (finger millet) flour
• 1.5 cups Alt Milk fresh coconut milk
• 1 cup water
• 2 tbsp jaggery or maple syrup
• 1/4 tsp cardamom powder
• Chopped almonds, for garnish

Instructions

• Whisk ragi flour with a little water to form a smooth, lump-free paste.
• Bring the remaining water to a gentle boil in a saucepan.
• Slowly pour in the ragi paste while whisking continuously to prevent clumping.
• Cook on low heat for 6 to 8 minutes, stirring often, until thickened and the raw flour smell is gone.
• Stir in coconut milk and jaggery, and simmer for 3 to 4 more minutes.
• Add cardamom powder just before turning off the heat.
• Serve warm, topped with chopped almonds.

Tip: Coconut milk balances ragi’s earthy flavour with natural sweetness — this porridge is also a popular first food for babies.

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