Ragi banana porridge smoothie

• Ragi flour25 g (2.5 tbsp)
• Water100 ml
• Banana · ripe1 medium (100 g)
• Toned milk · chilled200 ml
• Jaggery · grated1 tsp (5 g)
• Cardamom powder1 pinch

Method

1. 1

   Whisk the ragi flour into the cold water in a small pan until there are no lumps.

2. 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. 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.