Ragi makes for a good breakfast item as it provides energy and is rich in protein.

Ingredients:

• Sprouted ragi flour - 4 tbsp

• Water - 2 ½ cups

• Jaggery powder/sugar - 6 tbsp

• Cardamom powder - ¼ tsp

• Chopped nuts of choice

Method:

• Mix ragi flour with ½ cup of water in a bowl. Whisk vigorously to ensure there are no lumps.

• In a saucepan, bring two cups of water to boil.

• Simmer and gently add the mixture to the boiling water. Make sure to keep whisk to avoid lumps.

• Cook on low flame and whisk continuously for 10 to 12 minutes until the porridge thickens.

• When it reaches the consistency you like, turn off the flame. Add more water if you feel it is too thick.

• Add jaggery/sugar to taste. Mix again until it dissolves.

• Add cardamom powder.

• Transfer the ragi porridge to a bowl of choice and top it with dates, almonds, pistachios, raisins, cashews etc.

• Serve hot.

• If you are preparing the recipe for infants or children, add a dollop of ghee.

• A savoury variant:

• Skip the sugar and add ½ tsp buttermilk, spices and salt.