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Ragi malt | Ragi sweet porridge | Kelvaragu inippu kanji

Ragi malt, a sweet porridge prepared with the ragi flour, jaggery powder/brown sugar and milk. Learn how to make the sweet ragi malt without lumps.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Health drink
Cuisine Indian
Servings 4
Calories 150 kcal



  • 1 cup Ragi flour
  • 3 cups water approx.
  • ½ tsp salt
  • ½ cup jaggery powder/brown sugar
  • ½ cup milk


Recipe to make ragi malt:

  • Take ragi flour in a mixing bowl with a cup of water.
  • With a fork, mix the ragi flour and water without any lumps. Keep aside.
  • Heat two cups of water in a large pan.
  • Add salt and let the water come to a full boiling stage.
  • Now gradually add the ragi water with the hot water and stir with a ladle at the same time.
  • Boil ragi in low heat and mix continuously to avoid lumps.
  • In around ten minutes of low heat cooking, ragi porridge becomes thicker and shinier.
  • By this time large bubbles appear and boiled ragi aroma will come.
  • When ragi boiled completely, add jaggery powder or brown sugar and mix.
  • Also, add boiled warm milk.
  • Mix the ragi malt and when it starts bubbling again switch off.
  • Serve this ragi malt or sweet ragi porridge warm.



Tips: 1) Ragi malt becomes thicker when it is cooling down. You can warm it again by adding some milk if you like on stove before serving. 2) Do not stop stirring while cooking the porridge. Otherwise, lumps will be formed easily. 3) If you are giving this ragi malt to babies under six months old, introduce slowly and increase gradually, a tbsp per day.


Calories: 150kcal
Keyword How to make ragi kanji, How to make ragi malt, Kelvaragu inippu kanji, Ragi ganji, Ragi malt, Ragi porridge, Ragi sweet porridge, Sweet ragi malt
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