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Recipes

Ragi Milk

Photo by Vinita Punjabi

Ingredients

  • ½ cup ragi (finger millet)
  • 2 cups water (use 1½ cups water for a creamier milk)
  • 2-3 cardamom pods (elaichi)
  • 3-4 dates, pitted (adjust sweetness to taste)

Method

1. Rinse the ragi well, then soak it in ½ cup water for 4-6 hours or overnight.
2. Add the ragi to a blender along with the soaking water, cardamom pods and dates. Blend into a smooth paste.
3. Strain the mixture through a fine mesh strainer or cheesecloth, pressing to extract as much liquid as possible.
4. Return the strained ragi pulp to the blender, add half of the remaining water, and blend again until smooth. Strain this batch as well
5. Repeat the blending process one more time with the last portion of water, and strain thoroughly. Use the leftover pulp in ladoos.
6. Pour into glasses and enjoy this fresh, nutritious ragi milk, either as-is or chilled.

Storage/Shelf Life

Can be stored in an airtight jar for not more than 2 days.

Serves 2

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