Ragi porridge with pasteurised milk and dates

Name: Ragi porridge with pasteurised milk and dates
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 portions

A warming Karnataka-style ragi (finger millet) porridge cooked with pasteurised milk and chopped dates — a calcium and iron-containing breakfast for pregnancy.

Prep: 5 min
Cook: 12 min
Total: 17 min
Portions: 2

Easy
Pregnancy
Vegetarian
Quick and easy
Calcium-containing
Iron-containing
Budget-friendly

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use fortified soya milk instead of pasteurised milk (or boiled and cooled milk)

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

60 g ragi (finger millet) flour, about 1/2 cup
400 ml pasteurised milk (or boiled and cooled milk), about 1.5 cups
100 ml water
6 dates dates, pitted and finely chopped
1 tbsp jaggery (gur), optional, to taste
0.25 tsp ground cardamom (elaichi)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Mix the ragi flour with the water to a smooth, lump-free paste.
Step 2. Bring the milk to a gentle simmer in a heavy-bottomed pan.
Step 3. Whisk in the ragi paste and cook on low heat for 8–10 minutes, stirring often, until thickened and the raw smell disappears.
Step 4. Stir in the chopped dates, jaggery if using, and cardamom, and simmer for 2 more minutes.
Step 5. Serve warm in a katori (about 200 ml per portion).

Allergens for your selection

Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

In pregnancy, cook eggs until the white and yolk are completely set, and cook chicken, mutton and fish right through until piping hot.
Use pasteurised milk, or boil loose milk and cool it before use; choose curd and paneer made from pasteurised or boiled milk.
Wash all vegetables and fruit in clean running water, and use safe drinking water for cooking, soaking and drinking.
Refrigerate leftovers within two hours (within one hour in hot weather), store cooked rice cold and reheat once until piping hot throughout.
Avoid raw or lightly cooked sprouts in pregnancy — cook sprouts thoroughly before eating.
No alcohol is used in this recipe.
Food does not replace the iron, folic acid and calcium supplements advised through Anaemia Mukt Bharat and your antenatal clinic. Take those exactly as prescribed.
Use pasteurised milk, or boil loose milk for at least a minute and cool before use.

Allergens

Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Maternal nutrition — guidance for pregnant women — Ministry of Health and Family Welfare, Government of India, reviewed 10 September 2026
Milk and milk products — safety and pasteurisation — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026