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ragi malt served in two glass cups garnished with slivered almonds
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5 from 2 votes

Ragi Malt (Finger Millet Porridge)

Ragi malt is a healthy and popular nutritious drink in South India made from ragi flour (also known as finger millet flour), water, milk, and jaggery.
Course Beverage, Breakfast
Cuisine Indian
Keyword ragi malt
Diet Gluten-Free
Method Stovetop
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2
Calories 139kcal
Author Bhavana Patil

Ingredients

Instructions

  • Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps.
    step to make the ragi slurry in a steel bowl collage
  • In a separate pot, bring 1 cup of water to a boil on medium-high heat.
  • Then slowly add the ragi mixture (slurry) to the boiling water.
  • Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens.
    step to boil the water and add the slurry collage
  • 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.
  • Add organic jaggery powder and stir until it dissolves. Adjust the sweetness according to your preference.
    step to cook the mixture and add sweetener collage
  • Add milk and stir well for a minute.
  • 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.
    step to add milk and cardamom powder collage
  • Pour into a serving glass, garnish with some nuts if desired, and serve it warm or hot.
    ragi malt served in two glass cups garnished with slivered almonds with nuts on the side

Notes

Tips to Make Perfect Ragi Malt

  1. Roasting the ragi flour: It is not necessary to roast the ragi flour while making the malt. Roasting the ragi flour enhances the nutty flavor and aroma of the flour. If you are roasting, roast it on low flame for 3-4 minutes, or else the flour can get burnt.
  2. Adjusting the consistency: Ragi Malt thickens as it cools down, so thin it with water or milk before serving.
  3. Cooking time: It is important to cook the ragi malt on low heat until it's cooked properly, or else it will taste raw.
  4. Use sprouted ragi flour: Use store-bought sprouted ragi flour instead of regular ragi flour for the maximum health benefits.

Nutrition

Calories: 139kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 155mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 1mg