15 Min
Intermediate
Kurakkan Kenda
The star ingredient here is Kurakkan (finger millet) which is a nutritional powerhouse. Rated for its extremely high calcium levels, it promotes healthy bones. It is iron-rich, which helps with blood production, and high in dietary fiber for digestion and satiety as well working to control blood sugar levels.
Kurakkan is gluten-free making it safe for sensitivities. With all of the complex carbohydrates, Kurakkan kenda is a very energetic beginning to one’s day.
Ingredients
2
Portions
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
30
g
Kurakkan
2
tbsp
Thick Maggi coconut milk
1
cup
Water
1
g
Salt
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Nutrition Value
Carbohydrates
12.6 g
Energy
142.4 kcal
Fats
9.2 g
Fiber
1.8 g
Protein
1.9 g
Sodium
224 mg
Information per serving
Instructions
15 Minutes
-
1st Step
5 MinMake the mixture (5 mins) in a pan, mix 1 cup of water and 30g of Kurakkan flour. Whisk together very well until dissolved and lumps are removed. This important step yields a smooth, even texture and prevents the porridge from being grainy which can result in uneven baking. -
2nd Step
3 MinMelting cook (3 mins): bring the pot to low-medium heat. Keep stirring with a wooden spoon or whisk to avoid sticking and burning. This mild heat turns the millet flour to cook slowly and begin to thicken. -
3rd Step
2 MinPour in Coconut Milk (2 mins), when the mixture is visibly thick and coats your spoon, add in 2 tbsp of MAGGI Coconut Milk Powder. Whisking constantly and very well to prevent it from turning to lumps, mix until dissolved completely, incorporated easily to give it its creaminess and unique taste. -
4th Step
1 MinSeason to taste (1 mins), once the coconut milk is mixed in, add 1 gram of table salt. Stir well to distribute evenly. Taste to ensure perfect seasoning. -
5th Step
4 MinFinal cook and serve (4 mins), keep cooking, stirring perhaps once or twice, until it begins to slowly boil, you will see small bubbles starting to form. Take off the heat as soon as it is being formed, you do not want to overcook it or it will become very thick. You want it to be smooth, not too thick, and pourable.