Ragi Pudding with Cardamom

A warm, creamy pudding made from finger millet (ragi) that is not only delicious but also packed with fiber and nutrients. Sweetened with a low-glycemic sweetener, it's perfect for a satisfying dessert.

Ingredients with Glycemic Index

• ½ cup Ragi Flour (GI: 50)
• 2 cups Unsweetened Almond Milk (GI: 30)
• 1-2 tbsp Stevia (or any low-glycemic sweetener, GI: 0)
• 1 tsp Ground Cardamom (GI: 0)
• 2 tbsp Chopped Nuts (e.g., Almonds or Walnuts) (GI: 15)
• A pinch of Salt (GI: 0)
• 1 tsp Vanilla Extract (optional) (GI: 0)

Cooking Instructions

1. In a pan, toast the ragi flour on low heat for about 5 minutes until fragrant.
2. Slowly add the almond milk while stirring continuously to avoid lumps.
3. Add the sweetener and a pinch of salt. Cook on low heat for about 10 minutes, stirring frequently, until the pudding thickens.
4. Once thickened, remove from heat and stir in the ground cardamom and vanilla extract if using.
5. Pour into serving bowls and cool slightly. Garnish with chopped nuts before serving.

Flavor Profile

This pudding is nutty from the ragi flour, warm and aromatic from cardamom, with a creamy texture thanks to almond milk. The nuts add a delightful crunch while remaining low in sugar.

Serving Size

This recipe serves 2.

Nutritional Facts

Disclaimer: Nutritional facts are AI-generated and not guaranteed accurate.

Type 2 Diabetic Friendly Explanation

This ragi pudding is an excellent choice for those managing Type 2 diabetes. Ragi has a low glycemic index, making it a suitable carbohydrate source. The use of unsweetened almond milk and low-glycemic sweeteners further reduces the sugar load, helping maintain stable blood glucose levels. The added fiber from ragi and nuts supports digestion and promotes fullness.