Ragi Malt (Ragi porridge with almond milk)

I wanted to blog about this recipe for quite some time since I have been explaining this recipe to a couple of my friends who were on the lookout for healthy evening snacks and breakfast porridges.  Ragi porridge is a low-glycemic beverage and can be had for breakfast or an evening filling snack.  I have used almond milk than regular milk here to boost up the iron content of the dish and almond milk has less sugars compared to whole milk and hence the porridge itself is on the lower carb choice side; very ideal during pregnancy, especially with gestational diabetes. If serving for kids, you can add jaggery or even maple syrup or honey for a different flavor.  Sometimes I even add vanilla essence or cinnamon powder instead of cardamom powder to change up the flavors. I usually make it a little thick and have it with a spoon. You can also make this a little thinner.

Ingredients (for 2 cups of porridge):
1.  Ragi flour, 2 tablespoons.
2. Almond milk, 1 cup.
3. Water 1-1/2 cups.
4. Cardamom powder, 1/4 teaspoon.
5. Any sweetener of choice like Stevia, coconut palm sugar or jaggery, 1-2 teaspoons, depending upon preferred sweetness level.

Preparation:
Start by boiling the almond milk and a cup of water along with the cardamom powder.  Whisk the ragi flour along with 1/2 cup of water and slowly add this to the boiling almond milk and water. Cook the porridge on low flame until the porridge thickens to the desired consistency. If needed, more water can be added at this stage to make it a little runny. Add the sweetener now and serve hot with chopped nuts and dry fruits as garnish.