Ragi Malt - By Menaka Sunke
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.
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Helps in weight loss
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High fiber content
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Regulates blood sugar levels
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Battles anaemia
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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.
Ingredients
Ragi - 1 1/2 cups
Almonds/Badam - 1 cup
Cardamom/elaichi - 6
Nutmeg - 1/4 tsp
Procedure
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.
