Ragi Malt


ragi malt



Ragi malt is made from ragi / finger millet / kelviragu / kooragu, which is one of the first-class millets with excellent health benefits.  With ragi malt, you can make a glass full of healthy drink (see instructions to make ragi malt drink below). It can keep you energized. Drink ragi malt at any time of the day. Ragi malt is said to work as a body coolant.

A highlight of this ragi malt recipe is it uses sprouted ragi, as it is said to have high iron content.

Ragi malt recipe is one of the main ragi recipes. What are the main ingredients of this malt? Ragi and red sugar candy / sugar are the only two items you need for this recipe.


ragi health benefits
Find out more about the ragi health benefits in the blog


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Ingredients:

1. Ragi / kelviragu / kooragu / nachni 1 kilogram
2. Red rock candy / kallu sakkare / kalakanda / mishri / panakarkandu / regular sugar 150 grams or to taste
3. Cashew nuts 100 grams
4. Almond / badam 100 grams
5. Cardamom powder, as required

How to make Sprouted Ragi Flour?


1. Wash ragi. Soak it in water for 8-10 hours or soak it overnight.

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2. Drain the water. Wash one more time.

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Drain the water completely.

Spread the ragi on a cotton cloth, so any extra water present will be absorbed.
3. Transfer the ragi to a utensil.

Cover it with a plate or cotton cloth. Do not cover the utensil air-tight, as some air needs to circulate. Otherwise, the ragi will smell bad.

Set aside the utensil for 1-2 days or until the ragi sprouts. During this period, check if the ragi has sprouted.

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4. Spread ragi sprouts on a cotton cloth as a thin layer. Keep it aside inside the house.

The ragi sprouts will take about 5-6 days to dry.

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Test if the ragi has dried completely:

Bite one ragi millet. If it is hard to bite, the ragi has dried. Otherwise, allow the ragi to dry for some more time. 
5. Dry the ragi sprouts in the sun for 2-3 hours.
6. Grind the sprouts into a fine powder.

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You can also make ragi laddus from sprouted ragi flour.

Here is the ragi laddu recipe.

How to make Ragi Malt?


1. Sieve the sprouted ragi flour using a small-eyed sieve.
2. Dry fry cashew nuts and almonds till these become hot. Do not over fry because these will get burnt easily. Keep aside to cool.

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NOTE
Theuse of cashew nuts and almonds is optional.
3. Pound the sugar candy into small pieces.

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4. Grind the cashew nuts and almonds to a fine powder, using a mixer.

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Add sugar candy to the powder. Mix. Grind again to make a fine powder.

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5. Dry fry the ragi flour in a thick bottom kadai till you get the aroma or till the ragi flour becomes hot.

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Switch off the stove.

Add the ground mixture and cardamom powder.

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Mix. Keep aside to cool completely.

Ragi malt is ready.

ragi malt final

How to make Ragi Malt Drink?


ragi malt drink

1. How to prepare ragi malt drink?

ragi malt drink final

Add 3-4 teaspoons of ragi malt to a cup. Add little water. Mix to make a paste.

Boil 3/4 cup of water and 1/4 cup of milk.

Add the above mixture to the paste. Stir.

Switch off the stove.

Ragi malt drink is ready.

OR

Add 3-4 teaspoons of ragi malt to a utensil. Add a cup of water / milk. Stir.

Bring the mixture to a boil, while stirring continuously.

Switch off the stove.

Ragi malt drink is ready.

TIPS Ragi Malt
1. You can store ragi malt up to 6-7 months in an air-tight container.
2. You may prepare small quantity of ragi malt at a time and store the remaining ragi sprouts flour in the refrigerator. This way, you can prepare fresh ragi maltwhenever you want.

NOTE: You can store the ragi sprouts flour in the refrigerator, preferably in the freezer, up to a year.
3. You can make a drink from ragi malt and butter milk. Here is how:

Dry fry the ragi sprouts flour. Do not add any nuts or sugar. Keep aside.

Add 3-4 teaspoons of ragi malt to a cup of butter milk. Add a pinch of salt. Stir.

Ragi malt-butter milk drink is ready.