- Making Ragi Slurry: Take 4 tablespoons ragi flour in a mixing bowl. Add ½ cup water. Using a small wired whisk or spoon mix the ragi flour with the water very well. There should be no lumps. Cooking Ragi In a heavy or thick-bottomed saucepan or pan, take 2 cups of water. Bring the water to a rolling boil on medium to medium-high flame. Then lower the flame and in a steady stream add the ragi slurry. Right before adding the ragi slurry, do stir it once or twice in the bowl. Keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon. Simmer and cook on a low flame. In between do stir at intervals with a wired whisk or spoon. The mixture will thicken gradually. Overall cook for 10 to 12 minutes after adding the ragi slurry. And serve cool.
Ragi malt
#myrecipe
By Chandana Guptha
Jan, 9th
576
Servings
2 persons
Cook Time
20 minutes
Ingredients
2
- 4
Ingredients
- Ragi flour
- Salt
- Curd
- Water
