Ragi malt recipe

Ingredients

For sweet malt
4 tbsp ragi flour / finger millet flour
1½ tbsp sugar or jaggery or any other sweetener optional
1 cup Water
Milk as needed
Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
Pinch of cardamom powder optional
nuts as desired optional
for salted java or porridge
4 tbsp Ragi flour / finger millet
Salt to taste
1 cup Water
Buttermilk as needed
Seasoning for salted version avoid if making for babies
Oil or ghee as needed
pinch of cumin
Few curry leaves
leaves Corianderfew chopped finely
Green chili if desired

15 min · Easy

Directions

1. Mix water and flour thoroughly. Break up lumps if any.
Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
After few minutes, you can see a glossy thick consistency. You can switch off the heat.
For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
Add this to the buttermilk and add coriander leaves and salt too.
Once the kanji is cool, add the buttermilk to it and mix well.

drinks, drink, ragi, recipe, malt November 16, 2018 06:42

Author https://hungryforever.com/recipe/...