1. Heat a pan, dry roast the groundnuts, and allow them to cool in room temperature.
2. Take the roasted groundnuts and grind them into powder using a grinder jar or mortar and pestle. Set aside.
3. In a bowl, mix ragi flour with water, ensuring there are no lumps.
4. In a pan, bring the milk to a boil. Once boiling, add the ragi mixture, stirring continuously.
5. Boil on low heat while stirring continuously.
6. Add sugar and groundnut powder, then continue boiling.
7. Once the mixture is well-boiled, add green cardamom powder, black pepper powder, and salt. Turn off the heat and serve.
(Note: The consistency of this malt should be neither too thick nor too thin. Adjust
the consistency by adding a little water to the milk as needed.)
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
