Sweet ragi malt

• Ragi flour · about 20 g2 tbsp
• Water150 ml
• Toned milk100 ml
• Jaggery · grated, about 5 g1 tsp
• Green cardamom · crushed1 pod
• Salt1 pinch

Method

1. 1

   Mix the ragi flour with 50 ml of the water in a cup until smooth with no lumps.

2. 2

   Bring the remaining 100 ml water to a boil in a small pan on medium heat, lower the flame and pour in the ragi slurry while stirring continuously.

3. 3

   Cook on low for 4 to 5 minutes, stirring, until it thickens to a pouring custard and the raw smell of ragi is gone.

4. 4

   Stir in the milk, jaggery, cardamom and salt, warm through for 1 minute and pour into a cup. Drink warm.

Tips

• Keep stirring; ragi sticks and lumps the moment you look away.
• Make it thicker with less water and it becomes ragi porridge for a spoon.

Swaps

• Sprouted ragi flour tastes less earthy and is easier to digest; same quantities.
• Use unsweetened soy milk for a vegan version with the same protein.

Storage

Drink fresh; it sets to a jelly as it cools and does not reheat well.