Ragi Malt Premix

Ragi malt powder - a nutritious and energy boosting powder made with finger millet, nuts and spices. The popular south Indian gluten free porridge ragi malt made with this premix, milk or water and sweetener is a perfect breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Beverages, Breakfast

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: portions/glasses

Calories: 31kcal

Author: Geetha

Equipment

1 Saucepan
1 Spoon
1 Mixer Grinder/Blender
1 Glass jar

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

To Prepare Ragi Malt Powder

15 almonds
½ teaspoon pumpkin seeds
1.5 teaspoon melon seeds
1 cup ragi flour (finger millet flour)
½ teaspoon cardamom powder
6-7 t saffron

To Prepare Ragi Malt

1 cup milk
2 teaspoons ragi malt powder
1 tablespoon jaggery adjust to taste

Get Recipe Ingredients

Instructions

Place pan on stovetop and heat over medium-low heat.
Dry roast ½ teaspoon pumpkin seeds, 15 almonds and 1.5 teaspoon melon seeds for 2-3 minutes until they release aroma.
15 almonds, ½ teaspoon pumpkin seeds, 1.5 teaspoon melon seeds
Transfer them to a bowl/tray and allow to cool completely.
In the same pan, roast 1 cup ragi flour (finger millet flour) over low heat for 3-4 minutes until it releases a mild aroma.
1 cup ragi flour (finger millet flour)
Keep stirring regularly to prevent the flour from charring.
Once done, switch the heat off and allow the flour to cool completely.
Place the roasted seeds and nuts in the blender jar. Add 6-7 t saffron and blend it to powder.
6-7 t saffron
Now add ½ teaspoon cardamom powder, roasted ragi flour and pulse it a few times until well combined.
½ teaspoon cardamom powder
Allow the premix to cool completely and transfer it to a clean, dry glass jar.
Combine freshly prepared 2 teaspoons ragi malt powder and 1 cup milk in a small bowl.
2 teaspoons ragi malt powder
Stir well until you get a lump free smooth paste.
Bring ¾ cup Milk to boil in a saucepan over medium heat.
1 cup milk
Reduce the heat to the lowest setting. Gently add ragi paste with one hand while stirring the milk with another hand simultaneously to prevent lumps.
Increase the heat slightly and cook the mixture stirring regularly for 5-6 minutes until it thickens.
Switch the heat off, add 1 tablespoon jaggery and stir until well combined.
1 tablespoon jaggery
Pour ragi malt into glasses, top it with chopped almonds, saffron and serve.

Notes

Ragi Paste: Always make a ragi paste with milk first instead of adding flour directly into boiling water. This is to prevent lumps from forming while combining it with boiling milk.

Adjust Consistency: Add more milk for a thinner or soup consistency and less milk for a thick consistency.

Nutrition