Hare Krishna Ragi Porridge is a nutritious and wholesome dish made with finger millet, milk, and jaggery. Rich in calcium and iron, this porridge is perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Ragi Porridge is a nutritious and wholesome dish made with finger millet, milk, and jaggery. Prepared with love and devotion, this ragi porridge is a beloved choice among devotees, offering both nourishment and taste.
Serving Suggestions
Hare Krishna Ragi Porridge can be enjoyed in various delightful ways:
- With Fresh Fruits: Top the porridge with fresh fruits like bananas, berries, or mangoes for added flavor and nutrition.
- As a Breakfast Dish: Ideal for a wholesome and filling start to the day.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 2 servings of ragi porridge. Enjoy it warm for the best taste and texture.
PrintRagi Porridge Recipe
Hare Krishna Ragi Porridge is a delightful and nourishing dish, inspired by the principles of bhakti yoga. This porridge combines simple, wholesome ingredients to create a delicious and nutrient-rich meal that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1/4 cup ragi flour (finger millet flour)
- 1 1/2 cups milk (dairy or plant-based)
- 2 tablespoons jaggery (or sweetener of choice)
- 1/2 teaspoon cardamom powder (optional)
- A pinch of salt
- Water as needed
Instructions
Prepare the Porridge:
- Mix Ragi Flour:
- In a small bowl, mix ragi flour with a little water to form a smooth paste, ensuring there are no lumps.
- Cook the Porridge:
- In a saucepan, bring the milk to a gentle boil. Add the ragi paste to the boiling milk, stirring continuously to prevent lumps.
- Add jaggery, cardamom powder (if using), and a pinch of salt. Continue to cook on low heat, stirring constantly, until the porridge thickens to your desired consistency.
- Serve Hot:
- Pour the ragi porridge into bowls and serve hot. Top with fresh fruits or nuts if desired.
Notes
- Variation: For a vegan version, use plant-based milk such as almond, coconut, or oat milk.
- Sweetener Substitute: You can use honey, maple syrup, or any other sweetener in place of jaggery.
- Storage: Ragi porridge is best enjoyed fresh, but you can store leftovers in the refrigerator for up to a day and reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 150g
- Sugar: 10g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg