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Ragi malt
ರಾಗಿ ಮಾಲ್ಟ್: finger millet cooked into a warm, earthy breakfast drink with milk and jaggery
Across Karnataka, from Bengaluru flats to farmhouses round Mandya and Mysuru, a mug of ragi malt is how many mornings start, especially for schoolchildren, older relatives and anyone heading out to work in the fields. Finger millet powder is whisked into water and cooked until it thickens, then loosened with hot milk and sweetened with jaggery and cardamom; the savoury version, beaten into buttermilk with salt, is drunk cold at lunch in summer. The sweet version is smooth, malty and nutty, mauve-brown, thicker than milk but still drinkable. The commonest mistake is tipping ragi powder straight into hot liquid: it seizes into stubborn lumps. Always whisk it into cold water first. It is ready when the raw, grassy smell has gone, the mixture turns glossy and darker, and it coats the back of a spoon. Add jaggery only off the heat, or the milk can split. For babies, skip the jaggery and ask your health visitor about introducing ragi. Chef's tip: sprouted ragi powder (the true 'malt') tastes sweeter and cooks faster; look for it in Indian shops.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the ragi base
- 3 tbsp ragi (finger millet) powdersprouted if possible
- ¾ cup cold water
To finish
- 1 ¼ cups milk
- 2 tbsp jaggery, gratedor to taste
- ¼ tsp ground cardamom
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Method
0/5 doneStep 1: Whisk 3 tbsp ragi (finger millet) powder into ¾ cup cold water in a small pan until completely smooth, with no dry lumps.
2 minStep 2: Set over medium heat and cook, stirring constantly, until the mixture thickens, turns glossy and loses its raw smell.
6 minStep 3: Meanwhile, heat 1 ¼ cups milk in another pan over medium heat until steaming.
3 minStep 4: Pour the hot milk into the ragi, stirring, and simmer over low heat until smooth and pourable.
2 minStep 5: Take off the heat, stir in 2 tbsp jaggery, grated and ¼ tsp ground cardamom until dissolved, and serve warm in mugs.
1 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 34 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ragi malt take?
- About 13 minutes in total: 3 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of jaggery, grated?
- Dark brown or muscovado sugar, same amount.
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