Ragi Milk

• Soak ragi for overnight

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups ragi (finger millet)
• Fresh water
• Vanilla essence (optional)
• Jaggery (optional)
• Dates (optional)

1. 1Pour the ragi into a brown ceramic bowl.
2. 2Wash the ragi thoroughly at least 3-4 times with fresh water.
3. 3Soak the washed ragi overnight in clean water in the same bowl.
4. 4The next day, discard the soaking water by straining the ragi through a fine-mesh sieve.
5. 5Transfer the soaked ragi to a glass blender jar and add fresh water, ensuring the ragi is covered.
6. 6Blend the mixture until it becomes smooth, yielding a thick, brownish-purple liquid with a frothy top.
7. 7Place a cheesecloth over a clear glass bowl and pour the blended ragi mixture into it.
8. 8Stir the mixture on the cloth with a spoon, then gather and firmly squeeze the cheesecloth to extract the ragi milk.
9. 9Return the remaining dark grayish-brown pulp from the cheesecloth to the blender.
10. 10Add fresh water to the pulp in the blender and blend again.
11. 11Strain this mixture through the cheesecloth once more to extract any remaining milk.
12. 12Optionally, add vanilla essence, jaggery, or dates to the ragi milk for flavor and sweetness.
13. 13Serve the final ragi milk chilled, poured into small, clear glass tumblers.

These instructions are our analysis of the original video. Watch on YouTube →