Finger-millet 1 cup(sprouted)
Cashew nuts 10
Cardamon seeds alone 1-2 spoons
Saffron strands 1 spoon/any food color(Mommy used orange)
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 moisture. Blend them into fine powder along with other ingredients mentioned above(except sugar and milk). Store them in an air-tight container.
Carefully pack Mommy’s hard work into a zip lock bag. Securely bring them in check-in baggage. Empty them in a clean and dry tupper ware.:)
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:):)