Ragi Malt Finger Millet Porridge

Ingredients

How To Make Ragi Malt

Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps. It is rich in dietary fiber, protein, calcium, iron, and other essential vitamins and minerals. It has a low glycemic index, is low in fat, and is gluten-free, making it a suitable food for people with diabetes or gluten intolerance. The ragi flour is made from the ragi seeds and is used to make a variety of dishes like idli, dosa, cookies, and even desserts. This beverage is rich in calcium, iron, and other essential nutrients. It is easily digestible and a great diabetic-friendly option. Great for all age groups.

Benefits of Ragi Malt

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. 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. 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. Pour into a serving glass, garnish with some nuts if desired, and serve it warm or hot.

Serving Suggestions

Serve it hot or warm with a sprinkle of chopped nuts like almonds on top.

Storage Suggestions

I highly recommend making it fresh, as Ragi Malt takes less than 15 minutes. However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day.