Ragi Malt is a healthy, nutrient-dense drink that can be made in less than 15 minutes using ragi flour (finger millet flour), and can be had for breakfast or as a snack.
Course Beverages and Drinks
Keyword Ragi Malt
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Praneetha A Goutham
Measurement: 1 cup = 250ml
5tablespoonsragi flour - (finger millet flour)
2.5tablespoonsjaggery powder - (can be increased, reduced or skipped)
15numbersalmonds - (optional)
3numbersgreen cardamom - (optional)
1/2teaspoonghee - (optional)
Transfer 15 almonds and seeds of 3 cardamom pods to a small mixer jar. Make a fine or a coarse powder. (This step is optional though, you can skip using almonds and cardamom).
Into a thick bottom pan, add in 5 tablespoons ragi flour. Add 1 cup water to it and mix well such that there are no lumps. I suggest using a whisk to mix, to make it easier.
Then add 2.5 cups water, give a quick stir and keep this on the stove on high heat.
As it starts to boil, add ghee if using and keep stirring the mixture continuously, preferably using a whisk.
In about 5 minutes, the mixture starts getting thick. Keep stirring so that it does not stick to the bottom of the pan or form lumps. You can reduce the heat to medium.
In about 2 to 3 minutes, you will notice that the mixture starts to turn glossy and boils vigorously. At this stage, the ragi flour is cooked well.
Now add the powdered almonds and cardamom (if using) and mix well.
Then add 2.5 tablespoons jaggery powder. This quantity gives mild sweetness, so you can add more if you like or reduce/skip completely. In case you are unsure if jaggery powder is free from impurities, melt it in some water, strain and then add it.
Reduce the heat to low and then add 1.25 cups milk which is previously boiled and cooled or directly use homogenized & pasteurized milk.
Stir in the milk well immediately. You can switch off the stove and serve this now or boil for another 2 minutes. I don't boil after adding milk.
Serve Ragi Malt hot or warm as per your choice.
Skip ghee for a vegan version.
Ragi Malt gets thicker as it cools, therefore, add more milk or water if you are serving it after it cools down completely.
If you want a porridge-like consistency so that you can have with a spoon, reduce the quantity of water or add 1 to 2 tablespoons of ragi flour more.
Please check out the step by step recipe instructions with pictures below this recipe card for a much better understanding of the recipe.