Ragi malt, a sweet porridge prepared with the ragi flour, jaggery powder/brown sugar and milk. Learn how to make the sweet ragi malt without lumps.
Tips: 1) Ragi malt becomes thicker when it is cooling down. You can warm it again by adding some milk if you like on stove before serving. 2) Do not stop stirring while cooking the porridge. Otherwise, lumps will be formed easily. 3) If you are giving this ragi malt to babies under six months old, introduce slowly and increase gradually, a tbsp per day.