Thursday, April 23, 2009

Badam Ragi Malt(almond-fingermillet porridge)

Ragi malt makes a perfect breakfast item. It can keep you full until lunch time. I added some MTR's badam mix to give a twist to this drink.

Serves 1

Ragi flour(fingermillet flour)-3-4 tsp
MTR's badam mix(or powdered almond)-1 tsp
Sugar-2 tsp
Milk- 1 glass
Cardamom-1/4 tsp

Heat milk in a pan.
Mix ragi with 1/2 cup of water and whisk well with a fork so that there are no lumps.
When milk starts to boil, add the ragi paste, badam mix, sugar and cardamom. Simmer for 2 minutes and serve hot.

And this goes to my event: 15minute Cooking - May 20th