Ragi malt
Ragi malt a porridge made of ragi, a healthy and hearty breakfast or snack to enjoy. With cashews and coconut this can easily be served as dessert too.
Servings 2
Calories
Equipment
- Sauce pan
- Mixie/spice grinder to grind cashews and coconut
Ingredients
- 2 tablespoon ragi flour finger millet flour
- 1.5 cups milk i use full fat
- ¼ cup water
- 1.5 tablespoon sugar sweetener of your choice
- roasted cashew nuts for garnish
To be ground into a powder
- 4-5 nos cashew-nuts
- 1 tablespoon freshly grated coconut
- 2 nos cardamom pods
Instructions
- Dry roast ragi flour in a pan until nice and toasty. There will be a slight color change after it is toasted well. Let it cool for 2 minutes.
- Take the ingredients given "To be ground" in a mixer and grind it to a coarse mix
- Add water to the the toasted ragi flour, mix well without any lumps, add this to milk. Add the ground coconut-cashew powder also to the milk.
- Heat this milk in a simmer flame, stirring often to avoid lumps. The mixture will start boiling and thicken. Add sugar and mix well.
- Let it thicken to porridge consistency, will take around 5- 8 minutes after milk starts to boil.
- Another way to check the done-ness , is when the malt coats the back of the spoon well, then it is ready. Take it off the heat.
- Serve warm garnished with toasted cashew-nuts.