Saturday, 4 August 2012

Raagi malt with butter milk

This is an immensely nutritious drink. We can prepare this as Hot or Cold and Sweet or Savoury varieties.
I prefer to have the hot / Sweet variety during moist days and love to have the cold / butter milk variety during hot summer season.  The sweet variety / porridge can be served as breakfast. 


Raagi flour - 1 tbsp
Water - 2 cups
Yoghurt - 1 cup beaten into smooth paste
Cumin powder - 1 pinch (Optional)


Mix the flour in 1/4 cup of water without any lumps and keep it aside.
Heat a deep pan with water.
When the water reaches the boiling point, reduce the flame and add the flour mixture to water by stirring it constantly.
Continue stirring until the mixture is cooked well and gets consistent. 
Allow it to reach the room temperature and mix it with beaten yoghurt, salt and cumin powder.

Serve it at room temperature or chilled.

If you would like to drink this, make it bit more watery and if not make it bit thick and have it like porridge.

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