| Mix 2 tbsp ragi flour with ½ cup water until ragi flour is dissolved. |
| Boil 1 cup water and once the water comes to a boil, add in dissolved ragi flour mix. |
| Stir continuously on medium flame. |
| Cook for 8-9 minutes until mixture turns glossy. |
| Add 1 tsp jaggery. (Skip adding jaggery if serving for diabetic patients.) |
| Stir until the jaggery dissolves completely and the mixture turns creamy. |
| Now add ½ cup milk and ¼ tsp cardamom powder, and mix well on low flame. |
| Healthy Ragi Malt is ready to be served. |
