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.
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
- 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.
Nutrition
Calories: 144kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 44mgPotassium: 156mgFiber: 1gSugar: 12gVitamin A: 124IUVitamin C: 1mgCalcium: 109mgIron: 1mg
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