Raggi Porridge with Black Chia Seeds & Raisins

• 1 1/2 cups of unhomogenised organic milk
• 3 level tbsp of raggi* flour
• 1/4 tsp ghee
• 1 tbsp raisins
• 1 tsp black chia seeds
• ¼ tsp ground cinnamon & ground cardamom
• ¼ cup hot boiling water

Topping

• Maple syrup
• 1 tsp hemp seeds
• 1 tsp almond butter
• 2-3 crushed hazelnuts & 2 brazil nuts

1. In a medium pot over low heat add milk, ghee with spices, black chia seeds and raisins. Spoon in the raggi flour and whisk till all blended.
2. Gently continue to whisk on a simmering heat, trying to avoid any lumps, if gets too thick add some boiling water a few tablespoons at a time till you get like a custard like consistency. Be patient with this, it takes a while to come together.
3. Keep whisking for around 10 minutes until you see the porridge thickening up & holding together. Spoon into bowl, pour over some maple syrup, sprinkle hemp seeds, crushed nuts and almond butter.

Serves 1-2, Gluten Free

* Raggi is a type of red millet. It’s iron rich & gluten free. Can be purchased at most Indian stores.