Ragi malt is made from ragi / finger millet / kelvaragu / kooragu, which is one of the first-class millets with excellent health benefits. With ragi malt, you can make a glass full of healthy drink.
INGREDIENTS
For sweet malt
- 4 tbsp ragi flour / finger millet flour
- 1½ tbsp sugar or jaggery or any other sweetener optional
- 1 cup Water
- Milk as needed
- Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
- Pinch of cardamom powder optional
- nuts as desired optional
for salted java or porridge
- 4 tbsp Ragi flour / finger millet
- Salt to taste
- 1 cup Water
- Buttermilk as needed
- Seasoning for salted version avoid if making for babies
- Oil or ghee as needed
- pinch of cumin
- Few curry leaves
- leaves Corianderfew chopped finely
- Green chili if desired
INSTRUCTIONS
- Mix water and flour thoroughly. Break up lumps if any.
- Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
- After few minutes, you can see a glossy thick consistency. You can switch off the heat.
- For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
- For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
- Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
- Add this to the buttermilk and add coriander leaves and salt too.
- Once the kanji is cool, add the buttermilk to it and mix well.
