Ragi Malt (Ragi Java)
A smooth, wholesome drink made by cooking ragi flour in water and milk, sweetened to taste. Known as ragi java in Karnataka and ragi malt across South India, this is a popular health drink rich in calcium and iron. It can be served warm in winter or chilled in summer.
Prep Time
5 min
Cook Time
10 min
Servings
2
Difficulty
easy
Ingredients
- Ragi (finger millet) flour — 3 tablespoons (25 g)
- Water — 1 cup
- Milk — 1 cup
- Jaggery or sugar — 2 tablespoons (to taste)
- Cardamom powder — 1/4 teaspoon
Instructions
- 1
In a small bowl, mix the ragi flour with 1/2 cup of cold water to form a smooth, lump-free slurry.
- 2
In a saucepan, bring the remaining 1/2 cup of water and 1 cup of milk to a gentle simmer over medium heat.
- 3
Reduce the heat to low and slowly pour the ragi slurry into the simmering liquid, stirring continuously with a whisk.
- 4
Cook on low heat for 5-7 minutes, stirring constantly, until the drink thickens to a smooth, drinkable consistency (like thin porridge or a thick smoothie).
- 5
Add jaggery or sugar and stir until fully dissolved. Add cardamom powder and mix.
- 6
Strain through a fine sieve if there are any lumps (optional). Serve warm or let it cool and serve chilled.
Tips
- •For a thinner, more drinkable consistency, increase the milk. For a thicker porridge-like consistency, increase the ragi flour.
- •Ragi malt is an excellent post-workout drink due to its calcium and iron content. Add a banana while blending for extra energy.
- •You can make ragi malt mix in advance by dry roasting ragi flour and storing it with cardamom powder. Just mix with hot milk and sweetener when needed.