Ragi / Finger Millet Rice

Ragi, also known as Finger millets is one of the popular varieties of millets. Rich in iron, calcium, amino acids, and other essential vitamins & minerals Ragi is often used abundantly as a replacement for rice and also in making savories and desserts. Beloved by kids and adults, this millet variety looks pleasing with a dark pink hue. Consuming Ragi millet in controlled portions every day promotes heart health, improves digestion, assists in enhancing nerve impulses, improves memory, and relaxes the mind.

Try out our nutty tasting versatile Let’sLive Ragi millet today!

1. Builds Strong bones: Ragi is an excellent source of natural calcium and so helps to strengthen bones in kids and senior citizens

2. Slows down ageing: With an abundance of antioxidants due to phytates, polyphenols and tannins helps clean up free radicals which cause ageing

3. Controls blood sugar levels: With a fiber content higher than rice or wheat and a low GI index, Ragi helps in regulating blood sugar levels and is a good addition to a diabetic menu

4. Helps to fight anemia: A very good natural source of iron, Ragi helps to increase the blood count and thus can prevent/fight anemia

5. Good for lactation:  Due to its rich iron and calcium content, Ragi is a good addition to expecting and lactating mothers

6. Aids digestion:  Naturally rich in fiber, Ragi helps with digestion and keeps the tummy happy

Ragi can be cooked whole or as flour depending on the recipe

Cooking:

* Whole grain: To cook Ragi as whole grain, soak them for an hour and pressure cook it in water. This cooked Ragi can then be made into upma or biryani as the recipe requires

* Flour: Dry roast the whole grains, cool them off, and grind to a fine powder. This can be used in creating soups, savories, and desserts

Finger Millet Badam Kheer (Ragi)
Ingredients
• Badam - 1 cup
• Finger millet - 2 cups
• Saffron
• Cardamom
• Condensed Sweet Milk - 1 cup

Pre Preparation
• Soak 1 cup of Badam for 6 hours and then remove the skin.
• Soak 2 cups of finger millet for 6 hours. Then grind the millet in mixie and extract the milk to about two cups
• Also grind Badam to fine paste

Main Course Preparation
• In a pan add the extracted milk of finger millet and stir well.
• Add saffron and stir well for 5 minutes.
• If the milk thickens, then add little water
• Then add Badam paste and allow it to boil for atleast 10 minutes in low flame.
• Add powdered cardamom and Mix well
• To the mixture then add one cup of condensed sweet milk and stir well for 2 mins.
• The Finger Millet Badam Kheer is ready now.
• Serve it hot with some toppings of finely chopped Badam and Saffron

FINGER/RAGI MILLET EGG DOSA

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