Saturday, January 22, 2011

Ragi Malt

Ragi/finger-millet is one of the famous crop in Rayalaseema region.Most of the cusinies from this area include ragi as one of their daily food like ragi malt or ragi sankati, rangi roti.Being hailed from kadapa,one of the rayalaseema disrict my day starts with Ragi Malt even now.Sri too cultivated the habit of taking ragi malt along with breakfast.Finger-millet-based food for infants of six months and above because of its high nutritional content, especially iron and calcium.
Mom is a very good expert in preparing  the ragi powder.Its a tedious process of cleaning,make the ragi germinate,slightly roasting and finally making the powder. Every month she sends me the fresh powder from home.I promise to blog on the ragi powder when I learn it.Now the recipe describes how to prepare ragi malt from instant ragi powder.

  • 1/2 cup water
  • 1 cup boiled milk
  • 2 heaps of ragi powder
  • 2 tbsp sugar(adjust)
  1. Boil water in a steel vessel.Mean while make a smooth paste of ragi powder combined with water.
  2. Once the water is boiled reduce heat to low and add the ragi-water paste .Stir continuously so that  the ragi wont forms lumps.(Be careful ragi as soon as added to boiled water forms lummps immediately).
  3. Now add sugar and stir well.
  4. Finally add milk, bring to a boil and serve hot or chill.

Ragi Malt can also be served with curd/yoghurt.In such a case add curd once the ragi malt is cooled and substitue salt accordingly with sugar.

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