Sunday, April 15, 2012

Raagi Malt



Ingredients :      

 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  

Method :

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...

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