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An image of ragi malt/ ragi porridge in a bowl.

Ragi Malt

This ragi malt recipe is a creamy and nourishing drink, made with ragi flour, milk, and jaggery.
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Cook Time 12 minutes
Servings1 (3/4 cup)
CourseBreakfast
CuisineIndian
Ingredients Method Notes

Ingredients

For ragi slurry
  • 1 tbsp/ 10 g ragi flour
  • ¼ cup water
For ragi malt
  • ½ cup water
  • ¼ cup/ 60 g milk
  • 2 tbsp/ 12 g jaggery
  • ¼ tsp cardamom powder
  • Pistachio for garnishing, optional

Method
 

Making ragi slurry
  1. In a bowl, mix ragi flour with water. Mix well.
Cooking ragi malt
  1. In a saucepan, bring the water to a boil.
  2. Add ragi slurry while stirring continuously to avoid lumps. Cook on medium flame for 5-9 minutes until the mixture thickens.
  3. Add milk and cook on low flame for a couple of minutes.
  4. Stir in jaggery and cardamom powder.
  5. Cook until it turns creamy and the jaggery dissolves.
  6. Garnish with nuts and serve hot.

Notes

  • Always cook ragi well.
  • Adjust water and milk to get the desired consistency.
  • You can replace jaggery with sugar or honey.
  • If using honey, add it while serving.
  • Add any nuts of your choice to the malt.