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SPROUTED RAGI MALT POWDER
Made to Order
Ragi or Finger Millet is cleaned, washed thoroughly and left to soak for 20-24 hours.
It is then sprouted over the next 24 hours in clean cotton cloths, further sun-dried and milled in stone grinders by adding DRY GINGER & CARDOMOM. The ground sprouted ragi flour is then passed through a cotton cloth sieve to get fine sprouted-ragi milk.
Then its rested for 1 hour to remove the excess water, then the fine ragi is dried .
Then the dried Ragi is dry roasted & gorund to fine consistency.
Sprouting millets is an excellent method to enhance nutrition from millets.
Sprouting after soaking removes all anti nutrients and makes them extremely easy to digest and absorb.
Helps improve haemoglobin levels
Sprouted Ragi is extremely beneficial for lactating mothers as well as a nutrient dense baby-food.
A great choice of nutrition for Diabetics and people managing lifestyle disorders like obesity.
Being a rich source of natural calcium, ragi is fantastic for growing children and adults alike.
Ragi, Dry ginger, Cardomom, Almond, Cashew
Instructions to Use
Method 1: Ragi porridge
Add 2 spoons of Ragi malt Powder to 250 ml of water, one spoon of sugar/jaggery powder.
Boil the contents for 4-5 min and at last, add 50 ml of hot milk to the contents.
Stir well for 2 min and off the stove. Enjoy your healthy and yummy Ragi malt.
Method 2: Instant Ragi malt drink
Take a glass and add 2 spoons of RDP's Ragi malt powder.
200 ml of very hot milk and 1 spoon of sugar/jaggery.
Stir well for 1 min and that's it - easy Ragi malt drink!