Ragi malt Healthy ragi java

Ragi Malt Recipe also known as ragi java or ragi porridge is a healthy food made with finger millet flour, water and jaggery. Ragi, also known as finger millet, is a tiny red seed that is packed with nutrients. Ragi is a superfood. Ragi seeds and its flour are used to prepare various recipes. Soaked and ground ragi seeds or ragi flour are also used to prepare ragi recipes like ragi idli, ragi dosa and ragi mudda.

About this ragi malt recipe

Using this technique of making ragi malt will not give you any lumps. It will be smooth and without any lumps. It’s super easy to make and takes less than 15 minutes from start to finish.

A forgiving recipe and more water or more ragi flour can be added as per your requirement. The recipe can easily be halved, doubled or tripled.

Nuts, dry fruits and flavorings of your choice can be added. I always add cardamom powder and few almonds or cashews.

Only water is used in making Ragi Jaba as it makes the milk heavy. So this ragi malt recipe is a vegan recipe. Although if you want you can add half water or milk or only milk.

Jaggery is added instead of sugar in ragi malt. In absence of jaggery you can add sugar. Avoid jaggery or sugar completely for diabetics.

Both ragi flour and sprouted ragi flour can be used to make this malt recipe.

Is Ragi Malt or Ragi Dol the same?

Ragi Malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk. Ragi Porridge is a thicker version. Although both the names ragi malt and ragi porridge are used interchangeably.

Specifically, the term malt is used for beverages made from sprouted grains. Although I have used ragi flour, but even sprouted ragi flour can be used to make this nutritious drink. I didn’t use milk because milk makes the malt heavier. So I avoid milk and make malt with water.

I make ragi malt for breakfast at least twice a week. So sharing the recipe. I also make ragi malt with soaked ragi seeds which requires some extensive preparation.

Making ragi malt with ragi flour is a breeze and takes less than 15 minutes. So sharing this quick method of making ragi malt with ragi flour. I personally prefer making ragi dol with ragi flour as it turns out faster.

Ragi Borij has been a tradition in my family for decades. It was given to growing children, family members recovering from illness, and elderly family members. From my mother, I have learned many ragi recipes and they are also shared on the blog.

variety

1. Ragi malt can be made both sweet and savory. In this recipe post, I am sharing the recipe for Sweet Ragi Malt. I added jaggery for sweetness. But sugar or any other sweetener of your choice can be added instead of jaggery. Just avoid adding honey as it should not be heated.
2. For the delicious ragi malt version, the ragi mixture is cooked in water. Then add buttermilk to this ragi mixture after cooling it. Some other ingredients like cumin powder, onion, curry leaves etc can be added. This delicious ragi malt is called ragi ambli and is a refreshing drink.

Health Benefits of Ragi Malt

• Helps in weight loss.
• Keeps bones strong and prevents conditions like osteoporosis as ragi is an excellent source of calcium. 100 grams of ragi contains about 350 mg of calcium. Women should eat foods rich in calcium because calcium deficiency with age can make bones porous. So it is beneficial for women to include ragi in their diet. Ragi is also good for growing children.
• Ragi is rich in iron, which helps in curing anemia.
• Ragi is also a good source of protein. Thus it makes an excellent source of protein intake for vegetarians and vegans.
• Good for those with diabetes.
• Helps reduce cholesterol.
• Ragi is good for people who have pitta dosha problem.
• Being a gluten-free grain, ragi can easily be consumed in a gluten-free diet.

There are a few points to keep in mind while eating ragi

• Ragi is cool in nature. So best used in summer and hot season.
• People suffering from kidney stones should not consume ragi.
• Add more water while consuming ragi. When high fiber foods are included in the diet, more water should be consumed. Drinking less water will cause constipation.
• Keep ragi in your diet in moderation. Do not include ragi in excess as it can cause kidney stone problems as it is a rich source of calcium.

Step by step guide

How to make Ragi Malt Recipe

This wholesome, healthy breakfast comes together in just 15 minutes. Here’s how it’s done:

Preparation of ragi slurry

1. Take 4 tbsp ragi flour or sprouted ragi flour in a mixing bowl.

2. Add ½ cup of water.

3. Mix ragi flour with water very well using a small wire whisk or spoon. There should be no lumps.

cooking rage

4. In a heavy or thick-bottomed saucepan or pan, take 2 cups of water. Bring water to a rolling boil over medium to medium-high heat.

Remember you can add more or less water depending on the quality of ragi flour. Also for a thinner ragi malt, add more water and less water for a thicker ragi.

5. Then lower the heat and add ragi slurry in a steady stream.

6. With the heat on low, mix the ragi slurry into the hot water with a wire whisk or spoon.

7. Cook on low flame. The ragi solution will appear thin at first but will begin to thicken as it cooks.

8. Stir intermittently with a wire whisk or spoon.

9. The mixture will gradually thicken.

10. Cook for a total of 10 to 12 minutes after adding the ragi slurry. By this time the mixture will be thicker. Before proceeding to the next step, ragi should be fully cooked.

There should be no rawness in the taste. You can take a little of the mixture in a spoon and taste it to check the raw taste.

Preparation of ragi malt

11. When ragi is fully cooked, add 6 tbsp jaggery powder or as per taste. You can even add sugar. Sweeteners like jaggery or sugar can also be omitted completely for a diabetic friendly option.

11. Again mix very well till all jaggery is dissolved. If ragi dol becomes thick, add some more water.

Note on molasses: I used organic jaggery powder and thus did not filter its syrup. If using molasses with high impurities, mix it with ¼ cup water in a small pan. Place the pan over low to medium heat and stir until all the molasses has dissolved. Then strain the jaggery solution and add it to ragi malt.

12. Add ¼ teaspoon cardamom powder.

13. Next, add 1 tablespoon of chopped cashews or cashew powder. You can even use chopped nuts.

For babies or toddlers, you can use blanched almond powder. Various dry fruits and nuts or your favorite nut powder like dates, pistachios, raisins etc can be added. Nuts can also be omitted.

14. Mix very well. Porridge will thicken as it cools.

15. Serve Ragi Malt or Ragi Jaba, warm or hot or at room temperature.

Please be sure to rate the recipe on the recipe card or leave a comment below if you’ve made it. For more vet inspiration, sign up for my email or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Ragi Malt post from the blog archives, first published in May 2019, republished and updated in February 2023.