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Photo of Ragi Malt wih coconut and Cashew by Priya Srinivasan at BetterButter
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Ragi Malt wih coconut and Cashew

Aug-29-2015
Priya Srinivasan
0 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Ragi Malt wih coconut and Cashew RECIPE

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

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Boiling
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. 2 tbsp ragi flour/finger millet flour
  2. 1 1/2 cups full fat milk
  3. 1/4 cup water
  4. 1.5 - 2 tbsp sugar
  5. roasted cashewnuts for garnish
  6. 4-5 nos cashews
  7. 1 tbsp freshly grated coconut
  8. 2 nos cardamoms

Instructions

  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.

Reviews (6)  

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Poonam Singh
Apr-26-2017
Poonam Singh   Apr-26-2017

Nice

Anupama Suresh
Nov-12-2016
Anupama Suresh   Nov-12-2016

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

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