Calcium-rich
Slow-release energy
Vegetarian
Gluten-free

Ragi porridge with banana and ghee

Name: Ragi porridge with banana and ghee
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 tbsp ragi flour; 2 cups water or milk (2 glasses); 1 ripe banana, mashed; 1 tsp ghee; 1 pinch elaichi powder

Ragi is one of the most calcium-dense everyday grains in the Indian kitchen, and its carbohydrate releases slowly — steady fuel rather than a spike.

Prep: 5 min
Cook: 15 min
Serves: 2
Meal: Breakfast

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A bowl of ragi porridge topped with banana slices and chopped nuts.

Ingredients

Serves 2

Household measures sit under each item.

4 tbsp ragi flour
2 cups water or milk 2 glasses
1 ripe banana, mashed
1 tsp ghee
1 pinch elaichi powder

Method

Whisk the ragi flour into cold water or milk so no lumps form.
Cook on a low flame, stirring, until the porridge thickens and loses its raw smell.
Take off the heat, stir in the mashed banana, ghee and elaichi.
Serve warm — thin it with milk for younger children.