Ragi banana porridge smoothie
Cooked ragi blended cold with banana and milk: a calcium-rich breakfast shake for under ten rupees.
- Time
- 10 min (5 prep + 5 cook)
- Makes
- 1 serving
- Level
- Easy
- Gear
- Pan, Blender / mixer
Per serving
1 tall glass (400 ml)
- Calories
- 290kcal
- Protein
- 9g
- Carbs
- 56g
- Fibre
- 6g
- Fat
- 4g
- Sugar
- 27g
A quick ragi porridge cooked in water, cooled and blended with banana, milk and a teaspoon of jaggery. Ragi (finger millet) has more calcium than any other common grain, and cooking it for a few minutes makes it digestible; the banana and jaggery give a mild, malty sweetness. It is a filling, cheap breakfast that children usually accept.
- Calcium rich
- High fibre
- Budget
- Under 15 min
- Breakfast
Contains dairy.
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Ingredients
Method
- 1
Whisk the ragi flour into the cold water in a small pan until there are no lumps.
- 2
Put the pan on low heat and stir continuously for 4–5 minutes until the mixture thickens to a glossy porridge and the raw smell of flour goes. Take it off the heat, stir in the jaggery and let it cool for 10 minutes (or spread it on a plate to cool faster).
- 3
Add the cooled ragi porridge, banana, chilled milk and cardamom to the blender jar. Blend on high for 40 seconds until smooth, then pour and serve.
Tips
- Cook the ragi the night before and keep it in the fridge; in the morning it is a 2-minute blend.
- Sprouted ragi flour tastes less earthy and is a good choice for children.
Swaps
- Skip the jaggery if the banana is very ripe: saves 19 kcal and 5 g sugar.
Storage
The cooked ragi keeps 3 days in the fridge; the finished smoothie is best within 2 hours.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More smoothies
Chikoo milkshake
Chikoo is sweet enough on its own: 8 g fibre and calcium from milk, zero added sugar.
- 5 min
- Calories
- 225 kcal
- Protein
- 7 g protein
