Ragi or nachini or finger millet is one of the best sources of calcium. It is extremely healthy and has a number health benefits. Let’s look at some wonderful ragi drinks recipes.
Ragi milk
Ingredients
- 1 cup milk
- 1 tsp ragi flour
- 6-8 almonds
- 2 cups water
- 2-3 tsp cooked ragi paste
- 1 tsp peanut butter
- 1 tsp jaggery powder
- 1 tsp cocoa powder
- 1/4 tsp cinnamon
- Few drops of pure vanilla extract
Instructions
- Mix ragi / finger millet flour into water
- Make a lump free smooth paste
- Soak 6-8 almonds
- Add 2 cups of water into a pan and heat it
- Once the water starts to boil, add the ragi flour paste
- Keep stirring constantly to avoid sticking at the bottom
- Once cooked, you can use the paste instantly
- Once it is cooled, store it in fridge for next 3-4 days to be used later
- In a pan, heat 1 cup milk
- In a blender, add cooked ragi flour, peanut butter, soaked almonds, cinnamon, cocoa powder and vanilla extract
- Blend everything until it turns smooth
- Once the milk starts to boil, add the blended mixture
- Stir well until it’s nicely mixed
- Serve it warm
Fermented ragi
Ingredients
- 3/4 cup whole ragi / ragi flour / sprouted ragi flour
- 1/4 cup rice
- Water as required
Instructions
- Wash, rinse ragi and rice a couple of times
- Soak ragi and rice mixture in water for 6-8 hours
- Add soaked ragi into blender and blend until smooth
- Add ragi and rice paste into a heavy bottom pan
- Add 2-4 cups of water and place the pan on heat
- First cook the mixture on medium to high heat
- Then reduce heat and cook for 15-20 minutes
- Continue adding hot water if it starts to thicken
- Don’t add cold water as it’ll lead to lumps formation
- Stir constantly to avoid getting the paste sticking at the bottom
- Once it’s cooked properly, let it cool slightly
- Transfer the mixture into a clay pot
- Add more water if required
- Cover with a cotton / muslin cloth or kitchen towel
- Leave the pot on the kitchen counter overnight or under the sun for 6-8 hours
- Next morning, your fermented ragi is ready to be consumed
Ragi hot chocolate
Ingredients
- 1.5 tbsp ragi flour
- 1/2 cup water
- 1/2 cup milk
- 1 tsp cocoa powder
- 1/4 tsp cinnamon powder
Instructions
- Mix ragi flour with some water and make paste, mix well to avoid paste
- In a pan, add rest of the water and milk
- Place the pan on heat and wait till it comes to a boil
- In the meantime, break the dark chocolate into pieces
- Once the milk comes to a boil, add ragi paste and mix constantly
- Keep stirring to avoid lumps formation
- Add cocoa powder and using a fork or whisker, mix well
- Add vanilla extract and combine well
- Now add the dark chocolate and mix again
- Cook for 5-6 minutes
- If the mixture looks thick, add some more milk gradually
- Add cinnamon in the end
- Switch off the flames and add jaggery powder
- Serve it in a cup / bowl
Ragi veggies
Ingredients
- Green peas
- Carrots
- Little water
- Corn, capsicum
- Tomatoes
- Salt to taste
- Cooked ragi paste
Instructions
- In a pan, add green peas and carrots and little water
- Cover with lid and let it cook on low heat
- Add corn, capsicum and tomato in the pan
- Add salt to taste, mix well
- Add cooked ragi paste
- Add water to match your consistency
- Bring the soup to a boil, don’t overcook
- Switch off the heat and cover with lid
- Add black pepper, dried herbs and fresh coriander if you like
- Serve warm for dinner / lunch
Ragi tea
Ingredients
- 2 tbsp whole ragi grain
- 1/8 tsp chai masala
- 1 tsp jaggery powder
- 1 cup water
- Coriander seeds
- 1 tsp milk
Instructions
- Dry roast the ragi grain on low heat for 6-7 minutes
- If it’s not enough, roast until it turns black and starts to smoke slightly
- Grind the roasted ragi grain into the grinder
- Add the 2 tsp of ground whole rago grain into 1 cup of water
- Add chai masala and jaggery too
- Adding milk is completely optional
- Give it a nice boil and serve warm
- It is your choice to add coriander seeds, if you are adding them, dry roast them