Ragi Malt

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Ragi (Finger millet) is rich in protein and calcium. It also has a good
amount of iron and other minerals.This recipe is great for
all age groups.


Ingredients
Sprouted ragi -  1 cup
Sugar - ½ cup
Cardamom - 1 tps
Saffron - ¼ tsp
Almonds - 2 tbsp
Cashew Nuts - 1 tbsp
Method
1)Wash and soak ragi overnight and in the morning strain
the ragi. Make sure that the water is completely removed.
2)Store it in a cloth and tie it well, Allowing the ragi to
sprout.The next day, you will notice the ragi start to bud.
3)wash the ragi and repeat step 2 for longer sprouts
4) Once the ragi sprouts are ready air dry it with the
help of a cloth. Do not sun dry them
5) Take the ragi and roast till dry using a pan. No oil.
6) to the roasted ragi, add the cardamom
and saffron and grind well.
7) add the nuts and sugar and grind till
everything is powdered well.
8) Now sieve the powdered mixture.
9) We have now prepared the ragi malt powder.
Store this a dry container for future use.
10) Mix required amount of powder to hot milk and enjoy your ragi malt.








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