Soak almonds in water overnight to remove their skin with ease.
Finger millet powder (ragi) (2 tbsp)
Almond powder (badam) (2 tsp)
Milk (2 cups)
Water (1 cup)
Jaggery (gudh) (2 tbsp)
Cardamom powder (elachi) ( 1/4 tsp)
Dissolve ragi and almond powder in water.
In a saucepan, bring the milk to boil and add the ragi–almond mixture and cook for 2 mins.
Add jaggery and cardamom and cook for another 2 mins.
Ragi malt is now ready to serve warm or chilled as a mid-morning snack.