Ragi Malt | Ambali
Ragi Malt or Ambali is a nutritious summer drink. It is preferred to have for breakfast, but you can also enjoy it in the summer afternoon’s, in place of your tea or coffee. This is a very filling drink & also releases energy slowly in to your body, while keeping you active & keeping the craving under control.
Ragi Malt is made of a millet called ” Ragulu” or “Finger Millet”. This millet is rich in fibre, calcium, iron & also known for it’s nutritious values. There are various dishes you can make with ragi flour, few are Ragi Idli, Ragi dosa, Ragi malt {Sweet}, Ragi ladoo’s, Ragi mudda & many more.
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– Ragi Rava Ladoo
Prep Time-5mins | Cook Time-20mins | Serves-2people
Ingredients
1Tbs ragi flour
1Cup water
1/4Cup yogurt
3/4Cup water {as needed}
Pinch salt {adjust as needed}
1Tsp lemon juice {optional}
1Tbs finely chopped onions {optional}
Few curry leaves for garnish {optional}
Directions
– In a vessel, take ragi flour & mix it with 1Cup water. Whisk it well & make sure there are no lumps left out.
– Cook it on low heat for 15mins, while stirring it in between. Once it becomes thick & dark in color as shown below, switch off heat & allow it to cool. Ragi java is ready.
– Mix yogurt, water, salt & lemon juice in a glass.
– To that add 1/2Cup of ragi java or ragi paste to the yogurt mix & whisk it well.
– Finally add onions & curry leaves.
*** Serve it cold.
Note
– Ragi paste should be cooled off completely before adding the yogurt mix.
– You can remove all the ingredients that are optional from the list for a original ragi malt.
– Always cook on low heat for a perfect ragi malt.
– I always add less of ragi java or ragi paste to the yogurt mix & that’s how I like it. Change it according to your taste.
– You can make ragi java ahead of time & refrigerate it for later use.
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