Ragi Malt with jaggery

Tuesday, October 11, 2011
Finger-millet or ragi is widely grown in arid areas of Asia and Africa. Finger millet can be ground and cooked into cakes, puddings or porridge. It is a storehouse of protein, calcium and fiber. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.




Inspired by her and her, I tried a different recipe of Ragi Malt. I used jaggery instead of sugar. This drink can be had as an alternative to coffee and tea and also for breakfast. It keeps you full and is nutritious too. This jaggery flavored nutritious ragi malt can be had either hot or cold.
Ingredients
Ragi/ Finger millet flour - 2 tablespoons
Milk - 1/2 cup
Water - 1/2 cup
Jaggery (powdered)- 2 teaspoons
Cardamom powder - 1 pinch (optional)
Directions
To the ragi flour, add little cold water and mix to form a smooth paste without any lumps.
In a vessel, bring the milk and water to boil. Add the ragi paste slowly to the boiling milk. Keep stirring with a spoon in order to prevent lump formation.
Add the jaggery powder and cardamom powder. Cook on low flame for about two minutes. The mixture thickens. Remove fro heat and serve hot or cold!



Jaggery can also be replaced with sugar. It can also be prepared with milk alone instead of adding water to get a thick drink.
Also check out a similar Ragi recipes.
Ragi porridge with buttermilk
Ragi Puttu/Finger millet cakes
Sending this ragi malt to 15 minute cooking hosted by Mahimaa and to Gramathu Kaimanam hosted by Shama.
Sending this to JFI:Ragi hosted by Madhuram and started by Indira.

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