Ragi malt is a delicious sweet drink made with ragi flour (finger millet flour) as the main ingredient. This popular drink from Karnataka can be enjoyed for breakfast or as a healthy snack. You can also make it in a porridge-like consistency and serve it for breakfast. The savory version is made using buttermilk and is called ragi ambali.
Why you will love this recipe?
- Making ragi malt is very easy, and the drink is ready in 10 minutes.
- Ragi malt is delicious and is a great on-the-go breakfast option.
Ragi flour: Or finger millet flour, which is the main ingredient.
Milk: Use whole milk to make malt.
Jaggery: It is sweetened using jaggery; however, you can also use sugar or honey too.
Other ingredients: Cardamom powder, ghee, and almonds.
Salted: Also known as ragi ambali, this is made by adding buttermilk to the cooked and cooled ragi. It is seasoned with salt, chili, coriander leaves, and a simple tadka.
Chocolate malt: Add one tablespoon of cocoa powder to the ragi and make sweet malt as per this recipe.
With nuts: I am adding almonds to this sweet malt recipe. You can either skip it or add other nuts of your choice. A mix of cashews and almonds works very well.
Vegan: You can use almond milk or coconut milk for a vegan version of sweet malt. Skip ghee or replace it with cold-pressed coconut oil.
Step 1: Take ragi in a saucepan and add one cup of water. Whisk it well, ensuring no lumps or dry bits of flour (image 1).
Step 2: Add the remaining water and mix. Place the saucepan on medium heat and bring it to a boil (images 2 and 3). Keep stirring and let the ragi cook - for about 3-4 minutes (image 4).
Step 3: Add ghee and continue cooking. The mixture will thicken and turn glossy (image 5).
Step 4: Next, add jaggery and mix well. The ragi is cooked once it is thick and glossy (image 6). Add the ground almonds and cardamom powder. Mix well (image 7).
Step 5: Add milk and simmer for one minute. Mix well, making sure there are no lumps (image 8).
Mix the ragi and water well before putting it on heat. Make sure there are no lumps or dry bits of the flour.
Stir well before serving as the mixture tends to settle down. Serve the malt warm.
It is best to consume it immediately. It is ready in less than 15 minutes. For the salty malt, you can make and chill the buttermilk beforehand. If there is any leftover, it is best to consume it within one day.
Ragi malt is traditionally made with sprouted ragi flour. To make it, sprout the ragi and dry it thoroughly by either roasting it or sun-drying. Grind into a fine powder. However, you can use regular store-bought ragi flour, too. Another variation is puffed ragi flour, called ragi huri hittu. The whole ragi are roasted and popped (like popcorn) and then milled to make flour. All these varieties of flour are readily available in grocery stores in India and Indian stores outside of India.
Ragi ambali is the savory or salty version, and malt is sweet. It is served more like a side dish along with lunch or as a drink, similar to chaas. Ragi malt is a great breakfast dish as it keeps you full for longer.
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- Grind the almonds into a slightly coarse powder and set aside.
- Take ragi in a saucepan and add one cup of water. Whisk it well, making sure there are no lumps or dry bits of flour. Add the remaining water and mix.
- Place the saucepan on medium heat and bring to a boil. Keep stirring and let the ragi cook (about 3-4 minutes).
- Add ghee and continue cooking. The mixture will thicken and turn glossy.
- Add jaggery and mix well. The ragi is cooked once it is thick and glossy.
- Add the ground almonds and cardamom powder. Mix well.
- Add milk and simmer for one minute. Mix well, making sure there are no lumps.