Raagi Malt:

Malted Finger-Millet health drink. Kezhvaragu Kanjji. Kezhvarugu Paal. Ragi Malt.

Ingredients:

Finger-millet 1 cup(sprouted)
Almonds 10
Cashew nuts 10
Cardamon seeds alone 1-2 spoons
Saffron strands 1 spoon/any food color(Mommy used orange)
Sugar
Farm fresh milk 1-2 cups.

Mommy’s Directions for Making Raagi Malt

Sprouts: Wash and clean finger-millet. Throw away the excess water. Spread them in a clean bowl, with very little moisture. Cover them up with muslin cloth. You can observe fine sprouts after 2-3 days. Do not over do it, the water may turn musky.

Now again spread this sprouted millet in a clean sheet/cloth and sun-dry them for 2 whole hours(in South India…its always summer).

Then dry toast them in a wok/oven for few minutes. Just to get rid of that remaining moiture. Now in a blender blend them into fine powder.

Blend all the other above mentioned ingredients(except milk & sugar) and mix with the raagi malt powder. Store them in an air-tight container.

Mix both the powders togather and store them in air tight container.

My Method:

Boil 1-2 cups of farm-fresh milk and mix 1-2 teaspoons of health mix powder(made above). Bring this to boil. Filter the same, add enough sugar.

Serve warm and accept the kudos:):)