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RAGI Hot Chocolate with JAGGERY | Homemade Hot Chocolate recipe with cocoa powder and Ragi/finger millet flour | the best creamy, chocolaty

How to make homemade Hot Chocolate | Hot Chocolate recipe with Cocoa powder and Ragi with detailed snaps and step by step procedure.

Hot Chocolate - an ever-wanting cup of creamy chocolaty drink that warms the body and soul. The homemade Hot Chocolate is a special drink loved by kids and grown-ups alike. But, could you ever think of giving a healthy twist to the hot chocolate without compromising the chocolaty feel? Yes! It is possible with the handy finger millet/ragi flour.

To push in the rich and creamy texture to the hot chocolate, preferably some chopped bitter or semisweet compound chocolate bars should be added to the milk. The cocoa butter in the chocolate bars does the right job of lending richness and creaminess to the hot chocolate. But, can we achieve the same richness without chocolate bars? Yes again! I added the same buttery richness to my RAGI HOT CHOCOLATE with just butter. Wonder how? let me reveal in some time.

So, an excitingly wonderful homemade hot chocolate recipe with no compound chocolate, no fresh cream and no full-fat milk, that too, with the healthy twist of RAGI and JAGGERY is what comes through this post. My little love and I go crazy for chocolaty desserts often and there is nothing new that this super healthy hot chocolate is our real treat. But, my hubby, though not fond of chocolate flavour, loves this healthy Ragi hot chocolate like anything. Anybody can be easily convinced with this creamy cum chocolaty hot chocolate and that's what is the strength of this magical hot chocolate recipe.

So, What's Special about the Ragi Hot Chocolate recipe?

Jaggery:

  • Using Jaggery in hot chocolate not only benefit health but also tone up the colour of the hot chocolate. Yes! More chocolaty tone, more inviting the hot chocolate!

Ragi:

  • Using Ragi kicks out the need for fresh cream or full-fat milk. You can use skimmed or non-fat milk and still the creaminess is achieved by cooking the Ragi in it. So, double goal again! healthiness plus creaminess is achieved using Ragi flour.

Butter + Cocoa powder:

  • If you just use cocoa powder, something missing is the feel you may probably get. The loaded chocolaty feel is the result of adding butter + cocoa powder to the hot chocolate. 

Using the right ingredients in the right proportion is the key to make the best hot chocolate. The best hot chocolate should be thick enough to make us feel the chocolateness and the creaminess. If you add more Ragi, the hot chocolate may turn thicker than we expect. The amount of butter used determines the richness of the hot chocolate. The amount of cocoa powder determines how chocolaty the hot chocolate should be. And the right amount of Jaggery used combats the bitterness and level up the taste.

So, for 3 full cups of Hot chocolate, a quarter cup of cocoa powder, a quarter cup of Ragi flour and 3 tablespoons of butter is the best quantity that I come up with my experiments. If you want very little sweetness in the hot chocolate, stop with 1/3 cup of Jaggery. A half-cup of Jaggery is neither too sweet nor too bitter and is what I fixed for my recipe. If you are a sweet-go person, go up to 2/3 cups of Jaggery. This recipe can be easily halved, doubled or even tripled based on your family need.

Can I skip milk in the recipe?

  • Yes! you get an option of using almond milk or soy milk.
  • Another option is Water. Yes, it can be done with water with which the chocolaty feel is so intense but you need to sacrifice the creaminess part.

Which Cocoa powder to use?

  • Any branded cocoa powder works fine for the recipe. I use Hershey's Cocoa powder which never fails to lend me the right chocolaty feel in the Hot chocolate.
  • You can use any Dutch-processed cocoa powder for more intense colour and flavour.

Flavour up the hot chocolate:

  • I love to have it without any additional flavours getting added to it.
  • You can add vanilla extract which amps up the chocolate flavour very well.
  • A natural flavouring agent like cinnamon would add a nice kick to the hot chocolate.
  • You can try adding orange zest or lemon zest, and the options are like the wide ocean when it comes to flavour.

Toppings:

  • The Ragi hot chocolate can be served with any cream topping or no topping at all.
  • I dipped the rim of the serving glass in the 'homemade Jaggery chocolate sauce', and rolled it over some chopped nuts for the inviting look.
  • I have added some vanilla frosting cream over the top for a nice click. It pairs quite well with hot chocolate. A dollop of sweetened whipped cream would work too.
  • I have added some vanilla frosting cream over the top for a nice click. It pairs quite well with hot chocolate. A dollop of sweetened whipped cream would work too.
  • Finally, a drizzle of chocolate sauce, a few chocolate chips, and a few chopped nuts over the floating cream make the perfect finish.
  • You can just sprinkle some sweetened cocoa powder and serve!

The crunchy nuts and the healthy chocolate sauce are a great delight during the sips. Honestly, one full cup is more than enough to fill the craving tummy. Even without any topping, the creaminess and chocolateness of the hot chocolate just rock and is enough to satiate the chocolate hunger.

Furthermore, lumps are the great enemies in such delightful delicacies. So, stir constantly to make a lump-free Ragi porridge. Also, the cocoa powder and the buttery chocolate we gonna prepare should be mixed well with the hot chocolate. So, mix vigorously after adding the prepared chocolate. The final texture should be smooth, even-toned, silky and creamy. Okie-Dokie! let's make this healthy, drool-worthy, Ragi hot chocolate recipe. 

If you are interested in other Ragi based recipes, explore my recipes below:

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Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
🍴 Servings: 3 cups

RAGI Hot Chocolate

The best chocolaty, creamy and rich hot chocolate prepared with Ragi flour, whole milk, cocoa powder and Jaggery, along with the buttery chocolate mix prepared out of butter and cocoa powder for extra richness & chocolateness.

What do you need? [1 cup = 200ml]
  • Milk - 3 cups
  • Ragi/Finger millet flour - 1/4 cup
  • Cocoa powder - 3 tbsp (for preparing chocolate mix) + 1 tbsp
  • Butter - 3 tbsp (for preparing chocolate mix)
  • Jaggery - 1/2 cup
  • Water - 1/4 cup (for double-boiling)
Steps Involved:
  • Using the double boiling method, melt the butter. 
  • Once the butter is melted, add in the cocoa powder and mix until glossy. The dark chocolate mix is ready!
  • Add a cup of milk to a saucepan.
  • Add a quarter cup of ragi flour and mix without lumps.
  • Now, stir over low flame until the Ragi mixture thickens.
  • Now, add the remaining 2 cups of milk.
  • Add a tablespoon of cocoa powder.
  • Add the jaggery powder.
  • Mix everything well until combined with no lumps seen anywhere.
  • Add the prepared dark chocolate mix to the pan and mix vigorously until the chocolate mix is completely combined.
  • The silky-smooth, rich & creamy, ever healthy Ragi hot chocolate is ready to be served.
  • Top with whipped cream, chocolate sauce, chopped nuts or serve with no toppings.

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 Video link for "RAGI Hot Chocolate" post:
 

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For comforting the easy understandability of the recipe, the step by step detailed procedure, along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make?

For Making Dark Chocolate Mix:

  • Use the double boiling method to prevent the burning of chocolate. Heat a quarter cup of water in a saucepan and place a glass bowl over it.
  • Add 3 tablespoons of butter. Do not add more butter as it may find difficult to combine with the hot chocolate.
  • Let the butter melt fully. 
  • Now, add 3 tablespoons of cocoa powder to the butter. 
  • Mix until the mixture turns glossy. The dark chocolate mix is now ready!

For Making Ragi Hot Chocolate:

  •  Add a cup of whole milk to a saucepan. Keep in mind, the flame should not be on at this time.
  • Add a quarter cup of Ragi flour to the milk.
  • Mix without lumps.
 
  • Now, switch on the flame and cook the Ragi+Milk mixture over a low flame stirring constantly.
  • The mixture would thicken once the Ragi is cooked.
  • To the thickened Ragi porridge, add the remaining 2 cups of milk.
  • Add a tablespoon of cocoa powder to the milk.
  • Also, add the Jaggery now.
  • Mix everything well together. There should not be any lumps present in the hot chocolate.
  • Now, add the prepared chocolate mix into the hot chocolate.
  • Mix the chocolate mix vigorously with the hot chocolate.
  • The buttery float over the surface should not be seen. Whisk or beat until the hot chocolate turns even-toned.
 
  • The silky-smooth, creamy, chocolaty and healthy Ragi Hot Chocolate is ready to be served. Go with your desired topping, or enjoy the drink hot as it is, with no toppings added!

Tips:

  • More Ragi flour added than the mentioned quantity would make the hot chocolate very thick making it difficult to take a sip. 
  • The dark chocolate mix we prepare is the plus in the recipe which makes the recipe chocolicious without seeking help from compound chocolate.
  • Going for the double boiling technique is the wise decision to let not burn the chocolate.
  • Stir constantly and vigorously to get rid of any lumps in the hot chocolate. 
  • Keep in mind, the right amount of ingredients is the key to the best hot chocolate. Stick to the amount mentioned which works perfectly fine for 3 cups of Hot chocolate.

Yummy! Healthy! Totally Chocolaty!

Comments

  1. Excellent try.. semma super hot chocolate drinkπŸ‘πŸ”₯πŸ”₯⭐⭐⭐⭐⭐πŸ’

    ReplyDelete

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