Organic Finger Millet - Ragi Whole ~ Nachni ~ Raw / Natural ~ Sheel Brand ~ Vegan ~ Unpolished (2 Lb / 907g)

• 100% USDA Certified Organic: Authentically sourced and certified by the USDA; grown strictly without harmful chemicals, synthetic pesticides, or artificial additives to ensure pure, premium quality. 
• Raw, Unpolished Whole Grain: Enjoy 100% natural, unpolished ancient grains (Eleusine coracana) that preserve the dense inner nutrients, essential minerals, and hearty texture of traditional ragi. 
• Nutrient-Dense Superfood: Exceptionally rich in dietary fiber and natural calcium to support robust bone health, facilitate smooth digestion, and help manage sustained daily energy levels. 
• Dietary Friendly & Non-GMO:Naturally gluten-free, 100% vegan, vegetarian, and completely free from genetically modified ingredients, making it an excellent staple for health-conscious households. 
• Versatile Culinary Ingredient: Perfect for grinding fresh flour at home or soaking whole to prepare authentic fermented dosas, hearty breakfast porridges, traditional upma, and savory khichdi. 

Cooking with Sheel Organic Whole Finger Millet ~ Ragi grains celebrates its authentic texture and allows their earthy character to shine through every dish.

• Ingredients: ½ cup Sheel Organic Finger Millet (Whole), 1 tbsp olive oil, 1 diced onion, 2 minced garlic cloves, 1 diced carrot, 1 diced celery stalk, 1 can (14 oz) diced tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 2 cups chopped kale or spinach, salt, and black pepper.
• How to make it:
  1. Rinse the whole finger millet thoroughly and set it aside.
  2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  3. Pour in the diced tomatoes, vegetable broth, and dried oregano. Stir in the rinsed whole millet.
  4. Bring the soup to a boil, then turn the heat down to low, cover the pot, and let it simmer for 35 to 40 minutes until the millet grains are cooked through but still have a firm, hearty texture.
  5. Stir in the chopped kale or spinach during the last 5 minutes of cooking until wilted. Season generously with salt and pepper, and serve warm with a drizzle of extra virgin olive oil.

• Ingredients: ⅓ cup Sheel Organic Finger Millet (Whole), 3 ripe mashed bananas, ⅓ cup melted coconut oil or butter, ½ cup maple syrup or honey, 2 eggs, 1 tsp baking soda, 1 tsp vanilla extract, ½ tsp cinnamon, a pinch of salt, and 1½ cups whole wheat or all-purpose flour.
• How to make it:
  1. Soak the whole finger millet seeds in warm water for at least 2 hours to slightly soften their hard outer shells, then drain them completely.
  2. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  3. In a large bowl, whisk together the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
  4. Stir in the baking soda, cinnamon, salt, and flour until just combined.
  5. Gently fold the soaked and drained whole millet seeds directly into the batter.
  6. Pour the batter into your prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.

• Ingredients: ½ cup Sheel Organic Finger Millet (Whole), 1 cup whole wheat grains, 1 tsp salt, and oil or ghee for cooking. 
• Instructions:
  1. Thoroughly rinse the whole wheat grains and transfer them into a heavy-duty mixer jar.
  2. Gently wash your whole ragi grains twice to remove any loose dust, and add them into the mixer jar alongside the wheat.
  3. Grind them together, slowly adding water until it forms a smooth, pourable pancake-like batter.
  4. Pour the mixture into a bowl and let it rest for 2 to 3 hours (this short rest softens the textures beautifully). Add salt and whisk.
  5. Heat a seasoned dosa griddle, grease with a drop of oil, and spread a ladle of batter outward in circles as thin as possible. Drizzle with oil or ghee and cook both sides until crisp and golden brown. 

• Ingredients: ½ cup home-ground finger millet flour, 2 cups water, a pinch of salt, and buttermilk or milk. 
• Instructions:
  1. Pulse your dry Sheel Organic Whole Millet seeds in a high-speed blender until finely powdered, then sieve it to make fresh flour.
  2. In a bowl, mix ½ cup of this fresh flour with ½ cup of room-temperature water until smooth and completely lump-free. Let it stand for 5 minutes.
  3. Bring 1.5 cups of water to a rolling boil in a heavy-bottomed pan. Turn the flame down to low.
  4. Slowly pour in your flour paste while continuously whisking to prevent clumping. Cook on a medium flame for roughly 15 minutes, stirring often, until it thickens and takes on a dark, shiny gloss.
  5. To Serve: Let it cool down. For a summer cooling drink, whisk a few spoonfuls of this porridge base into cold buttermilk with chopped shallots and curry leaves. For a warm breakfast, stir it into hot milk sweetened with jaggery or dates. 

• Ingredients: 1.5 cups of sprouted whole ragi (dried and ground into flour), ½ cup jaggery, 4 tsp ghee, and a handful of chopped almonds and cashews. 
• Instructions:
  1. Soak your whole millet seeds overnight, drain them, and tie them in a clean damp muslin cloth for 24 hours to sprout. Air-dry the sprouts completely and grind them into a powder.
  2. Heat 2 tsp of ghee in a pan and roast your sprouted ragi flour over a low flame for 5–7 minutes until it releases a rich, nutty aroma. Set aside to cool.
  3. Fry your chopped almonds and cashews in another teaspoon of ghee until golden.
  4. Combine the roasted flour, nuts, and grated jaggery together. Add warm melted ghee little by little as a binding agent, kneading gently until you can shape the mixture into small, dense energy balls. Store in an airtight container for a healthy snack.

• Sheel Organic Finger Millet / Ragi Whole - Recipes
  
  

  Ragi Whole Grain Porridge is a warming breakfast that celebrates the grain in its most natural form. Rinse whole Ragi grains, then toast lightly in a dry pan for a few minutes to enhance their nutty flavor. Simmer with water or milk—use a 1:3 ratio—stirring occasionally until the grains become tender and creamy, about 20–25 minutes. Finish with ghee, jaggery, and cardamom for traditional comfort, or drizzle with honey and top with sliced almonds and fresh fruit for a lighter morning.

  Ragi Whole Grain Upma transforms breakfast into something savory and substantial. Toast whole ragi grains in ghee with mustard seeds, curry leaves, and chopped onions. Add water or vegetable broth and simmer until the grains are cooked through but still hold their shape. Finish with grated coconut and fresh cilantro for a textured, aromatic dish that pairs beautifully with yogurt or pickle.

  Ragi Whole Grain Khichdi is comfort food at its finest. Cook whole ragi grains alongside moong dal and vegetables—carrots, peas, and green beans work wonderfully—in a single pot with ghee and mild spices. The result is a one-bowl meal that's gentle on digestion, deeply nourishing, and perfect for any time of day.

  Ragi Whole Grain Salad brings freshness to the table. Cook whole ragi grains until tender, then cool completely. Toss with diced cucumber, tomato, red onion, and fresh herbs like mint and cilantro. Dress lightly with lemon juice and a touch of olive oil for a grain bowl that's both satisfying and light.

  Ragi Whole Grain Soup is nourishing and aromatic. Simmer whole ragi grains in vegetable or bone broth with turmeric, ginger, and seasonal vegetables until the grains soften and the broth becomes rich and flavorful. A squeeze of lemon and fresh cilantro complete this warming bowl.

  Certified Organic Products 
  * No Pesticides
  * No Chemicals
  * No Artificial Flavors
  * No Genetically Modified
  * Environment Friendly Product
  * Good for Farmers, Environment, Air, Water, Soil and to Our Bodies