Ragi Malt

Ingredients

• 2.0 tbsp Finger Millet
• 0.5 cup Milk
• 2.0 tbsp Jaggery
• 1.5 cup Water
• 0.25 tsp Cardamom Powder

Cooking Steps

1. Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps.
2. In a separate pot, bring 1 cup of water to a boil on medium-high heat.
3. Then slowly add the ragi mixture (slurry) to the boiling water.
4. Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens.
5. In about another 2 to 3 minutes, the mixture starts to turn glossy and boils vigorously. At this stage, the ragi flour is cooked well.
6. Add organic jaggery powder and stir until it dissolves. Adjust the sweetness according to your preference.
7. Add milk and stir well for a minute.
8. Add cardamom powder and mix well. Turn off the heat. Ragi malt tends to thicken as it cools down. Add more milk to adjust the consistency if desired.
9. Pour into a serving glass, garnish with some nuts if desired, and serve it warm or hot.