Homemade ragi malt powder – healthy malt mix with ragi flour and nuts. I have already posted a version of ragi malt mix with green gram earlier, but this ragi malt mix I have tried with powdered nuts and it turned out super tasty. If you are concerned about your child weight or the quality of food with adequate nutrition in his/her daily intake, then you should start including this healthy ragi malt in your child diet. It’s sure a better option than ready made health mixes which are easily available in the market. Though you need to put some effort/time to prepare this powder at home but keep in mind that you are going to make a best choice for your little kid in long runs!
This Homemade ragi malt powder can be given to babies of age one year plus after introducing each nuts and ragi flour separate. Once you ruled out allergies, try this homemade ragi malt powder.
When you start begin with 1/2 tsp of this powder and check whether the baby shows any allergic reaction. Check it for 3 days and if the baby is not allergic to it, you can increase the amount gradually. Use this powder to prepare a instant malt with milk or even you can try ladoos. Check the preparation method for ragi malt drink recipe here using this ragi malt powder.
Homemade Ragi Malt Powder Recipe for Toddlers and Kids
- Ragi Flour - 1 cup
- Almonds/Badam - 1/2 cup
- Cashews - 1/4 cup
- Pistachios - 4 tbsp
- Whole Cardamom - 2 nos optional
- Saffron - 1/4 tsp
- Dry ginger - a small piece optional
- Cardamom- 1/4 tsp
- Palm Sugar or brown sugar - 1/2 to 3/4 cup
- Measure all the ingredients using a measuring cup as mentioned in the ingredients table & keep it ready.
- Dry roast the ragi flour in low medium flame until nice aroma comes. It may take 5 minutes. Set aside.
- Next step is to blanch the almonds. Heat a cup of water in a sauce pan until rolling boil and add almonds to it. Keep it undisturbed for 3 minutes. After 3 minutes, add cold water to it and drain the water completely from it.
- Transfer the drained almonds to a clean absorbent cloth or a towel and pat dry it. Peel the skin off from the almonds and pat dry them once again.
- Then dry roast the blanched almonds in a pan until it's hot to touch. Keep aside and cool it down. Next, dry roast the cashews until its hot to touch. Remove from the pan and set aside. Don't dry roast for a long time, as it may leave out oil.
- Dry roast the pistachios until its hot to touch. Remove from the pan and set aside. Now add the roasted almonds, cashews, pistachios along with dry ginger, cardamom & saffron to a blender.
- Now add palm sugar/brown sugar to the blender and give a run. Use pulse option in the mixie. Don't grind too much, just pulse it for 10 seconds.
- Now sieve the powder using a sieve. Set the sieved fine powder aside. Collect the hard particles and add it to the blender.
- Again grind the particles using pulse option for 10 seconds. Sieve it again and collect the smooth powder. If needed, sieve and grind again.
- Now mix the ground nuts sugar mix to the roasted ragi flour and store it in an air tight container.
- You can store this homemade ragi malt powder in an airtight container at room temperature or keep it in refrigerator if you live in a humid weather. It stays well for 2 to 3 months if handled properly.
- Instead of Palm sugar/brown sugar you can use white rock sugar too.
- Adjust the palm sugar/brown sugar quantity according to your preference.
- Make sure you cool down completely after roasting & blending. Otherwise it will let out moisture.
- Don’t grind too much as it may leave out oil.
- Always check with your pediatrician before introducing any new food.
- Don’t dry roast the nuts for too long as it may leave out oil. Dry roast each nuts until its hot to touch or You could simply sun dry them and grind too.
- Never run the mixer/blender for more than 10 seconds when grinding as nuts may leave out oil if you blend continuously, use pulse option in the mixie/blender.
- Sieve it well to get a fine powder.
- Grinding the nuts with sugar helps to get fine powder.