Easy & healthy multigrain porridge (kanji) made with Finger Millet & a whole lotta protein rich ingredients to give you a wholesome meal in a glass!
Are you SO busy in the mornings that you often skip breakfast or grab it on-the-go?
You shouldn’t skip breakfast. But of course, you know that. So you probably grab it on-the-go then? Well, in my experience, on-the-go breakfast are usually not healthy.
But if I were to tell you – you could gulp your breakfast down, would you be interested?
Kanji or Porridge is a humble dish that people have been consuming for ages. I believe some people also call this conjee?? Well, this version has been developed by one of my ancestors I believe! 😀 Ragi or Finger Millet is not something everybody likes. But by way of this Porridge / Drink / Smooth / Whatever-you-wanna-call-it, you can now enjoy a glass of protein-deliciousness!
And the best part is, after you assimilate all the ingredients and make this protein powder, you can make this porridge whenever you want in under 5 minutes! Since we are using some pretty earthy ingredients, this may take a while to grow on you. But once it does, you can be sure you will never have to leave home empty stomach cuz this is going to give you the much needed boost!
P.S: Only grind this into a powder if you have a powerful grinder / spice blender. Else, you can find a mill or some place that makes these blends to do the work for you.
Multigrain Porridge Recipe | Ragi Kanji | Finger Millet Malt
You’ll need –
Add all the ingredients separately in a dry skillet / pan and roast until a nice aroma starts to come from them. They may take anywhere between 5-10 minutes. You must not roast them together as each ingredient may take different time to give out the aroma and by roasting together – you may either end up burning or under-roasting one of them.
Add all the ingredients to a mixing bowl and mix well. Let it cool completely.
Grind to a super fine powder. Store in air tight container and use as required.
To make the porridge, add 1-2 tablespoons of this super powder to water and mix well
On medium flame, cook the mixture by constantly stirring it. Within 4-5 minutes the mixture will start thickening.
This is what it should look like –
To thick mixture, add sugar and mix well. As the sugar starts to dissolve, the mixture will again start to loosen up a bit. Switch off the flame.
Add warm milk and mix well.
Pour into a glass and enjoy warm!
- 1 kg (5 cups) Ragi (Finger Millet)
- 1/4 kg (1 and 1/ cups) Green Mung Beans
- 1/4 kg Wholewheat grains
- 1/4 kg Garbazo / Chickpea (Chole)
- 1/4 kg Soybeans
- 1/4 kg Pottu Kadali (Roasted Chana Dal)
- 1/4 kg Boiled Rice (Puzhungu Arisi)
- 200 grams (1 cup ) Almonds
- 200 grams (1 cup) Cashew Nuts
- 200 grams (1 cup) Peanuts
- 300 grams (3/4 cup) Pearl Tapioca / Sago (Sabudana)
- 100 grams (1/2 cup) Cardamom pods (Elaichi)
- * 1 cup is 200 grams
For the Porridge
- 1 Tablespoon Kanji powder
- 1/2 cup Water
- 1 Tablespoon Sugar (adjust to your taste)
- 1/ cup Milk (Or more to have diluted version of the porridge)
For the Protein Kanji Powder
- Add each ingredient to the skillet and dry roast it on high heat for 4-5 minutes or until a nice aroma starts to come. You must roast them separately.
- Add all roasted ingredients to a large container and mix well
- If you have a powder grinder / spice blender, you can add the mix in batches and grind to a smooth super fine powder. Else, you can take it to a nearby mill / spice grinder who can do it for you
- Store in air tight container and use as required
For making the Porridge
- Add 1-2 tablespoons of this super powder to water and mix well
- On medium flame, cook the mixture by constantly stirring it. Within 4-5 minutes the mixture will start thickening.
- To thick mixture, add sugar and mix well. As the sugar starts to dissolve, the mixture will again start to loosen up a bit. Switch off the flame.
- Add warm milk and mix well.
- Pour into a glass and enjoy warm!
- You must not roast them together as each ingredient may take different time to give out the aroma and by roasting together – you may either end up burning or under-roasting one of them.
- It isn’t necessary that you use ALL of the ingredients mentioned in the ingredients list or use them in the exact proportion mentioned. You can certainly make your own blend. However, do keep the Pearl Tapioca (Sago) which helps to thicken the porridge.
- You can also make a salty version of the porridge by
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