Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Milk made with ragi, or finger millet, is gluten-free, lactose-free, and vegan. Perfect for those who wish to avoid dairy milk for any reason.
Ragi milk is also rich in calcium, iron, antioxidants, and Vitamin C. It is a great alternative plant-based milk that is easy to digest for adults and children alike.
Try it and share your experience.
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|Prep time||Cook time||Ready in||Yields|
8 hours 10 min
8 hours 15 min
- 1/2 cup ragi (finger millet)
- 1 1/2 cups water
- Wash the ragi well until the water runs clear; then soak it in 1/2 cup water for at least 6-8 hours or overnight.
- Grind the soaked ragi along with its water until it is finely ground. Strain out the milk through a muslin cloth.
- Transfer the ragi pulp to the grinder and repeat the process with 1/2 cup water for a second time. Then repeat the process for a third time.
- You can serve this milk cold or hot. If you wish to have it hot, transfer it to a steel glass. Heat water in a pot until it comes to a boil. Remove the pot from the heat, place the milk glass in the pot and cover with a lid. Let it warm up for about 2 minutes. Remove and serve.
Ragi (Finger Millet) Vegan Milk Recipe
© 2021 Rajan Singh Jolly