I have been drinking Ragi malt every morning from past month or two. Ragi is supposed to be very beneficial for health and quite filling too. Ragi is a local superfood for us. Even today there are many families in Karnataka where their staple is Ragi and not rice.
United Nations General Assembly has declared 2023 as the International Year of Millets, recognising the importance of millets in our daily diet.
I had tried ragi mudde long back with soppu saaru, but didnt like it much. However, I like the Ragi dosa and ragi malt.
Google up to check all the goodness of Ragi as I will save some redundant info here.
Here ‘s how I make my version of Ragi Malt.
Ingredients
1. Ragi flour – 2 Tsps
2. Water – Half a cup or less as required
3. Milk – Half a cup
4. Cashews – Crushed to small pieces
5. Almonds – Soaked overnight, peeled and chopped
6. Garden cress seeds – few – Soaked
7. Sugar / Jaggery per taste
Preparation:
- Mix ragi flour and water to make a medium to thin paste.
- Mix well to avoid lumps.
- Now heat the mix on slow flame stirring constantly, till the paste becomes slightly thick.
- Now add sugar, chopped nuts, hot milk, soaked garden cress seeds and mix well.
Your healthy and delicious drink is ready to be relished.
Oota ayita 