5 cups plain buttermilk ( mixing 1 and ½ cup yogurt in 3 cups of water)
salt to taste
¼ teaspoon roasted cumin powder
¼ teaspoon asafetida
10-12 curry leaves
2 tablespoons chopped onion
1 teaspoon chopped cilantro
STEP BY STEP INSTRUCTIONS:
To make a sweet version of malt, do not add salt and buttermilk to the cooked ragi. Add milk and grated or liquid jaggery instead and cook until jaggery melts. You can cook the ragi in water for both versions together. After the ragi is cooked, use half to make sweet kanji and the other half to make salted kanji.
For the babies, it is prepared a little differently. Cook the ragi in water and add a little milk to adjust the consistency. Do not add sugar or salt when feeding the babies. You can add powdered almonds for babies above 1 year.
It can be used as a breakfast suppliment too.
Add 2 and ½ cups of water to a pot and heat it on high heat until it comes to a boil.
Meanwhile, mix 4 tablespoon Sharabeshwara foods ragi flour in the remaining ½ cup of water using a small wire whisk. Make sure there are no lumps in the mixture.
Once the water comes to a rolling boil, slowly add the ragi mixture to the boiling water.
Cook for 2-3 minutes, stirring continuously to avoid the formation of lumps. Remove the pot from heat and let this mixture cool completely.
Add the cooled ragi mixture to 5 cups of buttermilk and whisk nicely until smooth.
Add salt to taste, ¼ teaspoon roasted cumin powder, ¼ teaspoon asafoetida, 10-12 curry leaves, and 2 tablespoon chopped onion and mix well.
Chill for a few hours. Garnish with cilantro leaves and serve chilled.
