How to Make Millet Milk
Milk made with ragi, or finger millet, is gluten-free, lactose-free, and vegan. It's 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 an excellent alternative plant-based milk that is easy to digest for adults and children alike.
Try it and share your experience.
|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 it with a lid. Let it warm up for about 2 minutes. Remove and serve.
© 2021 Rajan Singh Jolly