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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!

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