For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.
Ragi Malt can be made in two different ways with milk & buttermilk. I'm sharing the milk version here, which is also very healthy & enjoyed for breakfast. In this version of malt ragi flour is cooked with milk & is flavored with sugar. You can customize this dish according to your taste by adding or removing the ingredients in the list.
Ingredients
2Tbs ragi flour
4Cups milk
1Tbs brown sugar/jaggery{Adjust as needed}
Pinch of cardamon powder
Few cashew nuts, walmuts & roses to garnish {Optional}
Directions
- Mix ragi flour with milk & mix well without forming lumps.
- Heat the mixture on low heat & bring it to boil.
- Cook till the mixture gets thick. Once it is thick add sugar & switch off heat. Adjust sugar as needed.
- Add cardamon powder, nuts & petals & mix them well.
Note
- You can add vanilla essence to the recipe while cooking to flavor it up.
- For sugar & jaggery, I added brown sugar in this dish, it's your choice.
- You can use white sugar instead of brown sugar.
