Ragi / Finger Millet has always been common at our home since we used to grow this in our lands. Well, that was years ago, still, it somehow remains so very clear, the memories of my granny bringing home those fresh Ragi, Bajra from our crops.
Most frequent dish was of course the Mudda we make with Ragi. Then it used to be Ganji that is made by mixing in Ragi with water, boiling it, and then mixing it with curds.
Malt is a process wherein the grains are sprouted, then ground to be made as a drink. Well, sprouting is not something that’s strange at our home. That’s what Athamma does with most ingredients that she thinks of. I was telling her that we should prepare some Diabetic Friendly recipes. Ragi Malt is part of the series that we planned.
So will be posting the Soup recipe later and hope my BM friends won’t bump me for doing this..:)
We have made this drink even healthier by adding Jaggery which is a good source of iron and completely avoided sugar.
Ragi Malt – Healthy Drink made with Sprouted Finger Millet
Sprouted Ragi / Finger Millet – 1 cup
To make the Ragi Malt
Ragi powder – 2 tsp
Milk – 1 cup
Jaggery, powdered – 1 tsp
Method to prepare
To sprout the Ragi
Soak ragi for a day, after about 8 – 9 hours, drain the grains and tie in a cloth. It will sprout over the night.
Shade dry and powder the Ragi fine.
To get more shelf life for the flour plus make it more aromatic, dry roast the powder over a hot pan. Once it’s cooled you can store the flour in an airtight container.
To make the malt.
Take the required amount of Ragi flour, add little water, and get a lump less mix. Heat it in a pan, add the jaggery and bring to boil. slowly add milk and boil for a couple of mins.
Serve hot/warm depending on who’s drinking this.
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