Ragi Dates Malt

Ragi Dates Malt is a super healthy, delicious drink that can be made by grinding whole ragi or ragi flour. I prefer using whole ragi for this process. Ragi is soaked and then ground to a fine paste, strained and the milk is then extracted. Lately I have learnt that millets should be soaked, and the soaked water should be discarded and used, which enhances the absorption of nutrients. I have not used milk in this process as milk hinders the absorption of iron in ragi and dates. You may or may not add milk, replacing the water. I have already shared a panjipullu kurukku or ragi porridge using milk, you can check the link here. If you love the combo of dates and ragi, then give this a try.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4 Ingredients whole ragi 1/2 cup water 3 - 4 cups dates deseeded 10 cardamom powder 1/2 tsp granulated sugar 1 tbsp almond slices 1 tbsp

You can view the recipe as YouTube #shorts here.

Method

• Soak the ragi for 4-5 hours, drain the water and add to a blender jar. Grind to a smooth paste and extract the milk by adding water. Grind again till you have only the dark portions of ragi alone left in the strainer, discard that.
• Add the dates to a blender jar and grind smooth. If using thick dates, then soak and grind. I used soft dates, so didn't soak. Mix this paste to the ragi milk.
• Heat the mix on low flame, else the bottom mix may thicken faster and get burnt. As it gets cooked, the ragi milk thickens. Add cardamom powder, and granulated sugar towards the end, give a quick stir Serve in glasses and garnish with almond slices.
• Add the dates to a blender jar and grind smooth. If using thick dates, then soak and grind. I used soft dates, so didn't soak. Mix this paste to the ragi milk.
• Heat the mix on low flame, else the bottom mix may thicken faster and get burnt. As it gets cooked, the ragi milk thickens. Add cardamom powder, and granulated sugar towards the end, give a quick stir
• Serve in glasses and garnish with almond slices.

NOTES * I personally don't like adding whole milk to ragi these days because I learnt that the iron absorption from ragi may be hindered if you add more calcium rich milk. Depending on your personal choice, add or delete. * Adding dates enhances again the iron absorption, as dates are a good source of iron. * Add powdered jaggery or sugar, adding a little of these enhances the flavour but it's your wish to omit as there is mild sweetness from dates.

FOR MORE RAGI RECIPES, CHECK THIS LINK HERE.