‘Ragi Malt‘ is a simple, quick and nutritious breakfast option. Ragi is a type of millet, also known as finger-millet or nachani in my local language. Ragi is a tiny red coloured grain but packed with nutrients and also gluten free, hence it is called as ‘Superfood‘. Malt is generally prepared with homemade flour where raagi is germinated by soaking in water, then dried and finally grounded into flour. However, it is also prepared with normal ragi flour which is easily available and as healthy as homemade flour. There are two types of recipes for malt; savoury or sweet. I am sharing recipe of sweet malt, which is my personal favourite breakfast option. Ragi malt has thick but soft texture, similar to pudding with light sweetness. I prefer to use some chopped almonds to add some crunch.

This is a simple 5 ingredients recipe and can be ready in 10-15 minutes; so perfect for busy weekday breakfast. Finger millet flour is easily available in any Indian grocery stores or online. Mix it with either milk or water and further cook until it starts thickening. I prefer to use combination of milk and water while making this recipe. To make it vegan friendly, you can use non-dairy options as well. Any sweetener like jaggery, sugar or honey can be used to add sweetness with some dry fruits; if you liked. And not just for breakfast but this can be enjoyed any time. It is a healthy and fulfilling recipe, perfect for any age group.

Ingredients:

2 tbsp ragi flour

1 cup water

1 cup milk

1 tbsp jaggery

Handful of almonds

Method:

Take a saucepan and mix ragi flour with water.

Whisk it until there are no lumps. Heat is not on at this point.

Take a saucepan over high heat and continue whisking.

Add jaggery or any sweetener of your choice; keep mixing it together.

Jaggery will starts dissolving and mixture starts changing the colour.

Mixture starts thickening and turning glossy. Refer below images.

Turn heat to medium and slowly add milk (if preferred) into it.

(Tip – If you wish, skip the milk entirely or simply use non-dairy options. With non-dairy, texture might be slightly different.)

Once milk is added, allow it to further cook on medium heat.

Stir continuously, so that no lumps are formed.

Milk will starts boiling and mixture again starts to thicken.

Add your choice of nuts and simmer for couple of minutes. Optionally, you can also add cardamom powder, if preferred.

After final boil of milk, turn off the heat and transfer it your bowl. Entire cooking will take 10-12 minutes only.

Gently stir and Ragi Malt is ready to serve. Enjoy it hot, as once cool down it will thicken further.

I hope you liked this recipe and would love to give it a try 🙂. In case of any feedback for me, I am all ears !!

As always, thanks for stopping by and reading this blog. If you liked my blog, then do check out my other recipes and you can follow me on Pinterest || Instagram || Twitter

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Recipe