Ragi Malt wih coconut and Cashew | How to make Ragi Malt wih coconut and Cashew

By Priya Srinivasan  |  29th Aug 2015  |  
4.7 from 6 reviews Rate It!
  • Ragi Malt wih coconut and Cashew, How to make Ragi Malt wih coconut and Cashew
Ragi Malt wih coconut and Cashewby Priya Srinivasan
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

771

6





About Ragi Malt wih coconut and Cashew Recipe

Traditional Ragi Kanji, with some tasty additions to attract your chundu's at home.

Ragi Malt wih coconut and Cashew is a popular aromatic and delicious dish. You can try making this amazing Ragi Malt wih coconut and Cashew in your kitchen. This recipe requires few minutes for preparation and 20 minutes to cook. The Ragi Malt wih coconut and Cashew by Priya Srinivasan has detailed steps with pictures so you can easily learn how to cook Ragi Malt wih coconut and Cashew at home without any difficulty. Ragi Malt wih coconut and Cashew is enjoyed by everyone and can be served on special occasions. The flavours of the Ragi Malt wih coconut and Cashew would satiate your taste buds. You must try making Ragi Malt wih coconut and Cashew this weekend. Share your Ragi Malt wih coconut and Cashew cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Priya Srinivasan for inputs. In case you have any queries for Ragi Malt wih coconut and Cashew you can comment on the recipe page to connect with the Priya Srinivasan. You can also rate the Ragi Malt wih coconut and Cashew and give feedback.

Ragi Malt wih coconut and Cashew

Ingredients to make Ragi Malt wih coconut and Cashew

  • 2 tbsp ragi flour/finger millet flour
  • 1 1/2 cups full fat milk
  • 1/4 cup water
  • 1.5 - 2 tbsp sugar
  • roasted cashewnuts for garnish
  • 4-5 nos cashews
  • 1 tbsp freshly grated coconut
  • 2 nos cardamoms

How to make Ragi Malt wih coconut and Cashew

  1. Grind coconut, cashewnuts and cardamom together to a coarse powder
  2. Dry roast ragi flour in a pan until nice and toasty. There will be a slight color change after it is toasted well. Let cool for 2 minutes.
  3. Add water to the the toasted ragi flour, mix well to avoid any lumps, add this to milk. Add the ground coconut-cashew powder also to the milk.
  4. Heat milk on a slow flame, stirring often to avoid lumps. The mixture will start boiling and thicken. Add sugar and mix well.
  5. Let it thicken to porridge consistency, will take around 5- 8 minutes after milk starts to boil.
  6. Another way to check the done-ness , is when the malt coats the back of the spoon well, then it is ready.
  7. Take it off the heat. Serve warm garnished with toasted cashew-nuts.

My Tip:

I sometimes garnish with grated chocolate to woo my elder kiddo to drink this healthy drink.

Reviews for Ragi Malt wih coconut and Cashew (6)

Poonam Singh9 months ago

Nice
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Anupama Suresha year ago

malt actually means sprouted grain that is shade dried and powdered.this increases the nutritive value.
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poonam sharmaa year ago

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Anu 2 years ago

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usha ranganatha2 years ago

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Shiny Singh2 years ago

Very nice :D so this is like a desi smoothie recipe?
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