Vegan Ragi Malt

In this recipe, I am sharing a sweeter version of ragi malt with jaggery and water which makes it a refreshing drink, especially for the Summer.

Vegan Ragi Malt:

Ragi is a healthy food. Ragi is referred as finger millet. Ragi seeds and its flour are used in making of varieties of recipes.

Ragi Malt is a healthy breakfast drink made with ragi flour, water or milk. Ragi malt is a healthy and nutrient drink, with high in protein content and rich in minerals, and hence served for babies and diabetics. It is a popular drink in south india. It has different names in different languages like Ragi java, Ragi kanji and so on. I started drinking it from past few years. My mom made me drink this ragi malt everyday. In the beginning, it was hard to drink it, but eventually I kind of started to love it. To make the Ragi malt heavy, milk can be added. But I make my malt with water.

I make ragi malt for breakfast all the weekday. Thus sharing the recipe. Ragi Malt is very delicious and also its very quick to prepare it. So sharing this quick method of making ragi malt with ragi flour.I also learned other ragi recipes too. Maybe eventually I will write other blogs regarding the other ragi recipes.

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VEGAN RAGI MALT

Ragi Malt or Finger millet Malt is a healthy and tasty drink. This drink is best for breakfast as it is filled with nutrients and tastes so yummy. This healthy drink gives you an energetic start for the day.

Servings: 2

Prep Time: 3min

Course: Beverages, drink

Cuisine: Indian

Ingredients:

• 4 tbsp ragi flour

• 3 cup water

• 2 tsp jaggery

• 1/2 tsp cardamom powder / elachi powder

How to make Vegan ragi malt:

Making ragi slurry:

1. Take 4 tablespoons ragi flour in a mixing bowl.

2. Add ½ cup water.

3. Using a small wired whisk or spoon mix the ragi flour with the water very well. There should be no lumps.

4. Now in a saucepan boil 2 cup water

5. Once the water comes to a boil, add in dissolved ragi flour. (Bring the water to a rolling boil on medium to medium-high flame. Do note that depending on the quality of ragi flour, you can add less or more water. Also for a thinner ragi malt, add more water and for a thick ragi porridge add less water.)

6. Stir continuously keeping the flame on medium.

7. The mixture thickens after few minutes and turns glossy.

8. Add 1 tsp jaggery or as per your taste.Sweeteners like jaggery or sugar can be skipped entirely for a diabetic person.

9. Stir until the jaggery dissolves completely and becomes thick.

10. Add ¼ tsp cardamom powder and mix well.

11. Serve ragi malt hot or warm or at room temperature, top it with chopped almonds or dry fruits.

Notes:

• More or less of jaggery can be added. Skip jaggery entirely for diabetic people.

• Also, the ragi java thickens once cooled, so adjust the consistency by adding water. Depending on the quality of ragi flour, you can add less or more water.

• The recipe can be halved, doubled or tripled easily.

• You can add various nuts, dry fruits and flavourings of your choice.

• If you prefer, you can add half-half of water or milk or only milk in the malt.

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Let me know in the comments below if you want know the benefits of Finger millet!

If you have tried the Ragi malt recipe and liked it then, please leave me a comment and I would love to hear your feedback.

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