Indian & South Asian · Breakfast · Snack
Ragi Malt (Finger Millet Porridge Drink)
ರಾಗಿ ಮಾಲ್ಟ್ (Ragi Malt / Ragi Ganji)
A smooth, warming South Indian drink of finger millet flour simmered in water and lightly sweetened with jaggery and cardamom. It is creamy, earthy and filling, and makes a nourishing start to the day.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Calories come from: Carbs 74% · Fat 11% · Protein 15%
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Ingredients
For 2 servings- 4 tbsp40 gRagi (finger millet) flour
- 1 1/2 cups (1/2 cup cold, 1 cup for boiling)360 gWater
- 1 cup240 gLow-fat milk
- 1 1/2 tbsp20 gJaggery, grated
- 1/4 tspGround cardamom
Steps
- 1
Put the ragi flour in a bowl and whisk in 1/2 cup of the cold water until completely smooth with no lumps.
- 2
Bring the remaining 1 cup of water to a boil in a small saucepan.
- 3
Lower the heat and pour in the ragi slurry, stirring constantly.
- 4
Simmer on low heat for 5-6 minutes, stirring all the time, until the mixture thickens, turns glossy and darker, and no longer tastes raw.
- 5
Stir in the grated jaggery until it dissolves.
- 6
Pour in the milk and heat for 1-2 minutes until hot but not boiling, stirring to keep it smooth.
- 7
Stir in the ground cardamom and remove from the heat.
- 8
Pour into cups and serve warm.
Swaps, storage and make-ahead
Swaps
- For a dairy-free and vegan version, swap the low-fat milk for unsweetened soy milk or another plant milk.
- Use brown sugar or coconut sugar instead of jaggery if jaggery is hard to find.
- Sweeten with a mashed ripe banana in place of some or all of the jaggery for a fruitier, lighter-tasting drink.
- If you need it strictly gluten-free, choose a ragi flour labelled gluten-free, since millet flours can be milled alongside wheat.
Storage
Ragi malt is best enjoyed fresh and warm, as it thickens a lot as it cools. Refrigerate any leftovers within 2 hours in a covered container for up to 2 days, then reheat gently with a splash of water or milk, stirring, until steaming hot; do not freeze.
Make ahead
Measure the ragi flour into a jar and keep the grated jaggery and ground cardamom in a separate small container, so in the morning you only need to whisk the flour with cold water, cook it, then add the jaggery, milk and cardamom as in the recipe.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (330 g) | Per 100 g | |
|---|---|---|
| Calories | 166 kcal | 50 kcal |
| Protein | 6.2 g | 1.9 g |
| Carbohydrates | 31 g | 9.4 g |
| of which sugars | 16.3 g | 4.9 g |
| Fiber | 0.8 g | 0.2 g |
| Fat | 2 g | 0.6 g |
| of which saturated | 0.9 g | 0.3 g |
| Sodium | 64 mg | 19 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
