How to make Ragi Malt at Home

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.