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Ragi Malt - By Menaka Sunke

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Ragi/Finger millet benefits:

Rich in calcium: No other cereal comes close to Ragi when it comes to calcium content. Calcium is a significant factor when it comes to bone development and the prevention of osteoporosis. Replacing calcium pills with a Ragi porridge and including it in the diet of growing children is a good way to reap its benefits.

  1. Helps in weight loss

  2. High fiber content 

  3. Regulates blood sugar levels 

  4. Battles anaemia 

  5. Gluten-free* 


This is a drink which my grandmom Ammama used to prepare for me when I was a kid. I have given this to my children too in porridge form and now we take it as a healthy drink.



Ragi - 1 1/2 cups

Almonds/Badam - 1 cup

Cardamom/elaichi - 6 

Nutmeg - 1/4 tsp



Wash and soak the ragi overnight. Strain it the next day and keep it in a sprout maker or cover it with a lid after straining so that it sprouts. It takes a day or two to sprout. After it has sprouted spread it on a clean cotton cloth and let it dry completely. When it has dried enough dry roast the Ragi and Almonds separately for 6 to 7 minutes. Be careful to not over roast the Ragi and let them cool completely. Once cooled grind the Ragi, Almonds and cardamom together, to a fine powder using the mixer. To this add the nutmeg powder 

*It's done* 

Store this in a clean glass jar. Stays well for a month on table top or we can store it in the refrigerator.


To make a cup of Ragi malt:

Milk - 1/4 cup 

water - 1/2 cup 

Ragi Malt powder - 2 1/2 tablespoons

In a pan bring milk and water to a boil. Meanwhile whisk water and Ragi Malt powder in a bowl to a smooth paste. Add this paste to the pan and mix well. Cook it for a minute and turn off the gas. You can add jaggery/honey/stevia as per your taste. Top it with crushed almonds.


Yummy Ragi Malt is ready

You can serve this hot or cold.

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