vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ragi Malt

Thondam Gare

Thondam Gare

Delicious Thodam Garelu can be made with very few ingredients and with no great efforts....

CRISPY CAULIFLOWER BURGER

Crispy Cauliflower Burger

Burger buns stuffed with crispy fried cauliflower, topped up with mayonnaise dressing, ju...

Stuffed Tindora

Stuffed Tindora

Stuffed tindora is one of the classic recipe with flavours of sour, sweet and spicy. ...

GRATED MANGO PICKLE

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

MUSHROOM SOUP

Mushroom Soup

Mushroom Soup is such a hearty and warming soup and so good for a winter day. This smooth...

Mint Chutney

Mint Chutney

Mint chutney made with frest mint, spiced with few green chillies, have a pleasant warm, ...

Ragi Malt Recipe, How To Make Ragi Malt Recipe

Ragi malt is delicious and nutritious recipe for four year babies to sixty year old age group. Ragi malt is a healthy finger millet porridge, an ultimate healthy food. Ragi (Finger millet or Ragulu) malt is a rejuvenating Indian beverage popular in South India.

About Recipe

How to make RAGI MALT

(2 ratings)
0 reviews so far
Prep time
5 mins
Cook time
7 mins
Total time
12 mins
RAGI MALT
Author : Vahchef
Main Ingredient : Ragi flour
Servings : 2 persons
Published date : February 19, 2019


Ingredients used in RAGI MALT
• Ragi flour - 3 tablespoons.
• Palm sugar - 3 tablespoons.
• Dessicated coconut - 3 tablespoons.
• Almonds(chopped) - 1 tea spoon.
• Cashew nut(chopped) - 1 tea spoon.
Method:
  • Take a small bowl and add ragi flour, little water, mix it to make the slurry.
  • Boil water in a pan and add palm sugar, slurry by stirring.
  • Add desiccated coconut, almonds, cashew nut and cook it.

Now ragi malt is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter