Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

January 14, 2010

ANGLO-INDIAN RAGI PORRIDGE

2 tablespoons Ragi Flour 1 tablespoon sugar 1 cup milk ½ cup water A pinch of salt Mix the Ragi […]

2 tablespoons Ragi Flour
1 tablespoon sugar
1 cup milk
½ cup water
A pinch of salt

Mix the Ragi Flour, salt and sugar with a little water in a cup.
Heat ½ cup of water and the milk in a saucepan and add the ragi flour paste while still lukewarm.
Cook on low heat for 5 to 6 minutes till the porridge thickens.
Serve hot
This was an all time popular porridge when we were kids in KGF (Kolar Gold Fields)

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Article written by Bridget White-Kumar
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