ragi malt, ragi porridge
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5 from 3 votes

ragi malt

ragi malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk and jaggery. this ragi malt recipe gives you a smooth drink without any lumps and can be made in less than 15 minutes. the ragi porridge recipe can be halved or doubled or tripled. 
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Course: breakfasts
Cuisine: karnataka, south indian
Servings: 2
Calories: 256kcal
Author: Dassana Amit

Ingredients

for ragi slurry

  • 4 tablespoons ragi flour or sprouted ragi flour (finger millet flour)
  • ½ cup water

other ingredients

  • 2 cups water
  • 6 tablespoons jaggery powder or add as required - sugar can also be added instead of jaggery
  • ¼ teaspoon cardamom powder
  • 1 tablespoon chopped cashews - can use chopped almonds or blanched almond powder or a mix of dry fruits or nuts - optional

Instructions

making ragi slurry

  • take 4 tablespoons ragi flour or sprouted ragi flour in a mixing bowl. 
  • add ½ cup water.
  • using a small wired whisk or spoon mix the ragi flour with the water very well. there should be no lumps.

cooking ragi for ragi porridge

  • in a heavy or thick-bottomed saucepan or pan, take 2 cups of water.
  • bring the water to a rolling boil on medium to medium-high flame.
  • then lower the flame and in a steady stream add the ragi slurry. right before adding the ragi slurry, do stir it once or twice in the bowl.
  • keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.
  • simmer and cook on a low flame.
  • in between do stir at intervals with a wired whisk or spoon.
  • the mixture will thicken gradually.
  • overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. before proceeding to the next step, the ragi should be completely cooked. there should be no rawness in the taste. you can take a bit of the mixture in a spoon and taste it to check the raw taste.

making ragi malt

  • in this next step, add 6 tablespoons jaggery or add as per taste. you can even add sugar. sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.
  • mix again very well till all the jaggery gets dissolved. if in case the ragi porridge becomes thick then add some more water.
  • add ¼ teaspoon cardamom powder and 1 tablespoon chopped cashews.
  • you can even use chopped almonds. for small kids or toddlers, you can use blanched almond powder. various dry fruits and nuts or nut powder of your choice can be added.
  • mix very well. please do note that ragi porridge will thicken more on cooling.
  • serve ragi malt hot or warm or at room temperature.

Notes

  • more or less of jaggery or sugar can be added.
  • depending on the quality of ragi flour, you can add less or more water. 
  • for a thinner ragi malt, add more water and for a thick ragi porridge add less water. 
  • the recipe can be halved, doubled or tripled easily.
  • you can add various nuts, dry fruits and flavorings of your choice. 
  • if you prefer, you can add half-half of water or milk or only milk in the malt. 
  • skip jaggery or sugar entirely for diabetics. 
  • both ragi flour and sprouted ragi flour can be used to make this ragi malt recipe.

Nutrition

Calories: 256kcal | Carbohydrates: 59g | Protein: 2g | Sodium: 18mg | Potassium: 120mg | Sugar: 38g | Calcium: 122mg | Iron: 1.5mg