Ragi Malt Recipe
By Nmami Agarwal
Speaking of calcium sources in the diet, many people have this perception that only dairy products are enriched with recommended doses of calcium. But there are many other sources of non-dairy calcium that can boost your bone and joint health quite similarly to a glass of milk. This wonderful recipe of Ragi Malt is one such food wonder.
Ragi is also known as finger millet and is an excellent source of calcium. In fact, no other grain comes even close to Ragi when talking about the calcium content. Nutritionally speaking, about hundred grams of Ragi contains approximately 344 mg of calcium. It also provides many other indispensable nutrients like iron that promotes oxygen circulation, tryptophan that boosts mood and lowers depression, and dietary fibres that help to maintain weight.
- 28 grams finger millet (ragi) flour
- ½ tsp jaggery (optional)
- 1 cup water
- 20 ml Milk
- 1 pinch cardamom powder
Calories- 70 Kcal
Carbs- 6.2 g
Protein- 3.1 g
Fats- 1.2 g
- In a saucepan, mix ragi flour, milk and water. Stir it over a low flame.
- Keep stirring to break any lumps and prevent from burning
- Few minutes after stirring, you can see thick glossy consistency. This is called Ragi malt
- Switch off the flame; you can add more water or milk to adjust the consistency.
Over to you
Ragi malt is an excellent meal choice for toddlers also, as it is simpler to digest and loaded with so many nutrients. You can also prepare the salted version of this malt by replacing milk and jaggery with buttermilk and a little salt.
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