Ragi malt step-by-step recipe with photos.
About this recipe
Ragi malt is a delicious and healthy 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.
Traditionally, this and ragi ambali (savory version) are made with sprouted ragi flour. However, you can use regular ragi flour to make this drink too. The sweet version of the malt is made using milk and jaggery/sugar and the savory version is made using buttermilk and a tempering (tadka/seasoning).
Ragi is one of the healthiest millets and I use it in so many ways - dosa, idli, cookies, etc. Read more about millets, their benefits, and recipes here.
Read on for ingredients, variations, tips, and FAQs to make this delicious and healthy malt.
Ragi flour: Or finger millet flour, this 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.
Sweet: Ragi is cooked well and milk is added to it. It is sweetened using either jaggery or sugar.
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 1 tablespoon cocoa powder to the ragi and make sweet malt as per this recipe.
With nuts: In this sweet malt recipe I have shared, I am adding almonds. You can either skip it or add other nuts of your choice. A mix of cashew and almonds work very well too.
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.
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, dry it completely 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 (similar to popcorn) and then milled to make flour. All these varieties of flour are easily available in grocery stores in India and Indian stores outside of India.
Ragi ambali is the savory or salty version and malt is sweet. Ragi ambali 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.
Click here for more beverage recipes.
This dish is:
- healthy, delicious, and nutritious
- perfect breakfast on the go
- easy to make and ready in 10 minutes
Step by step instructions
1. 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.
2. Add the remaining water and mix.
3. Place the saucepan on medium heat and bring to boil. Keep stirring and let the ragi cook (about 3-4 minutes)
4. Add ghee and continue cooking. The mixture will thicken and turn glossy.
5. Add jaggery and mix well. The ragi is cooked once it is thick and glossy.
6. Add the ground almonds and cardamom powder. Mix well.
7. Add milk and simmer for one minute. Mix well making sure there are no lumps.
Ready to be served
- ¼ cup ragi flour
- 2 tablespoon jaggery
- 2½ cups water
- 1 cup milk
- 1 teaspoon ghee
- ¼ teaspoon cardamom powder optional
- 6-8 almonds
- 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 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
- Finger miller malt ready to be served
Click here to finger millet malt web story.