Raagi (Sprouted) - 1cup
Jaggery - 1/2 cup
Milk - 1/2 cup
Salt - a pinch
Cardamom (powder) - 4 nos
Padam - 2 nos (optional)
pista - 2 nos (optional)
Cashew - 2 nos (optional)
How to sprout Raagi :
Clean and wash raagi and soak it in water for 6 hours.
Drain the water and tie by a clean cotton cloth for 6 hours.
The sprout'll come out of the raagi.
Dry and grind the sprouted raagi, and then use to prepare Raagi malt
Boil the milk. Melt the jaggery in a half cup of water and filter and keep it a side.
Roast the nuts in a drop of ghee and crushed and keep it a side.
Mix the raagi powder in a cup of water and make it like dosa batter.
Boil a cup of water and add the batter slowly into the boiling water in medium heat.
Stir it well. After it reaches a thick consistancy add milk , jaggery water ,
cardamom powder, salt and the crushed nuts one by one.
Now the Raagi malt is ready. It is a GooD alternate for morning coffee...