Ragi Malt

Instructions

1. Make Ragi Slurry
   In a bowl, mix 1 cup of ragi flour with 1 cup of cold water. Stir well to form a smooth slurry without any lumps. Set aside.
2. Prepare Sweetener
   In a small saucepan, combine jaggery or brown sugar with 1/4 cup water. Heat gently until completely dissolved, then set aside to cool.
3. Cook the Ragi
   Bring the remaining 3 cups of water to a boil in a medium-sized pot. Slowly pour in the ragi slurry while continuously stirring to prevent lumps. Reduce heat to medium-low and cook for 8-10 minutes, stirring frequently until the mixture thickens to a porridge-like consistency.
4. Add Flavorings
   Add the dissolved jaggery mixture, cardamom powder, grated ginger (if using), and salt to the cooked ragi. Stir well to combine and cook for another 2 minutes.
5. Add Milk and Finish
   Pour in the milk and stir well. Allow the mixture to simmer for 2-3 minutes. If the consistency is too thick, add a little more milk or water to adjust.
6. Prepare Garnish
   In a small pan, heat ghee and lightly toast the chopped nuts and raisins until the nuts are golden and the raisins plump up.
7. Serve
   Pour the ragi malt into serving glasses or bowls. Top with the toasted nuts and raisins. Serve warm in colder months or at room temperature or chilled during summer.