Go Back
PRINT
Raagi Badam Malt Recipe

Finger Millet and Almond Malt drink

Servings: 1 cup
Ingredients
  • For the Raagi Powder:
  • 1 cup Raagi / fingermillet / Nachni flour
  • 1/4 cup almonds
  • 1 tsp cane sugar
  • For the Raagi Malt:
  • 2/3 cup water about 150 ml
  • 1/3 cup whole milk about 50 ml + 2 tbsp for mixing the flour
  • 1-1/2 tsp Raagi / finger millet flour
  • 1- 2 tsp jaggery crushed or grated
  • 2 cardamom pods
  • 1 tsp almond meal or badam finely ground
  • ghee few drops ~ optional
Instructions
  1. * Even though the recipe is for a single serving of one cup, I have used a larger quantity of Raagi flour and almonds, so you can make ahead and store them and use only the required quantity for making the malt as needed.
  2. Raagi Powder & Almond meal
  3. In a skillet or kadai, dry roast Raagi flour on medium heat until the raw grassy smell goes away, being careful not to burn it. Once cooled, store in an airtight jar.
  4. In a spice grinder or small mixer jar, pulse the almonds with the cane sugar to a fine meal. Take care not to grind it too much or it will end up in almond butter. Sugar helps in grinding almonds to a fine powder.
  5. For Raagi Badam Malt
  6. Combine water and milk in a heavy bottom saucepan and bring to a boil. Meanwhile, in a small cup, mix roasted Raagi flour in 2 tbsp milk making sure there are no lumps.
  7. Pry open the cardamom seeds from the pods and store the skin to be used in tea or a recipe later. In a mortar and pestle, grind the cardamom seeds to a fine powder.
  8. When the milk comes to a boil, reduce heat to low and stir in the Raagi milk and continue stirring intermittently to see that no lumps are formed, until cooked or about 5 mins. If you see any lumps, just smash them with the back of a spoon to dissolve.
  9. Switch off, add in jaggery, almond meal, ghee (optionally) and finally sprinkle ground cardamom and mix well.
  10. Serve hot or warm garnished with powdered or slivered almonds.
  11. If you so like it, sprinkle a dash of good quality cocoa to add a chocolatey twist.
Notes

Store the almond meal and roasted raagi flour in the refrigerator if not planning to consume within two weeks.

The same recipe can be used with whole wheat flour as well. You could even go for a half and half mix of whole wheat and Raagi flour mix, if you are gluten tolerant.

This recipe can be easily veganised by simply substituting with a non dairy milk like almond, soy, rice or coconut milk and omitting ghee. I find that WestSoy Organic soy milk does not have any artificial additives like soy lecithin or carrageenan

If you plan to use non fat milk or any non-dairy milk, omit water completely and use an entire cup of the milk itself.

Cardamom flavor is best when freshly ground. For this reason, I wouldn't buy ground cardamom as it tends to lose flavor over time and I never need so much at any given point for any recipe.

Substitute jaggery with any unrefined sugars like succanat or brown sugar if you have no access to it. It is easily available in Indian stores.