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Ragi Malt

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
Cuisine Indian
Keyword Ragi Malt
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Praneetha A Goutham

Ingredients

Measurement: 1 cup = 250ml

  • 5 tablespoons ragi flour - (finger millet flour)
  • 3.5 cups water
  • 1.25 cups milk
  • 2.5 tablespoons jaggery powder - (can be increased, reduced or skipped)
  • 15 numbers almonds - (optional)
  • 3 numbers green cardamom - (optional)
  • 1/2 teaspoon ghee - (optional)

Instructions

  • 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.

Notes

  1. Skip ghee for a vegan version. 
  2. Ragi Malt gets thicker as it cools, therefore, add more milk or water if you are serving it after it cools down completely. 
  3. 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.