By Shireen Jamooji
Millets are on the rise in India, but their history dates back thousands of years. Finger millet was often used in ancient Karnatake as a source of protein-rich, non-dairy milk. And you can make your own too!
1 cup ragi (finger millet) grains 4 cups water Sweetener of your choice (such as jaggery, honey, or sugar) Optional: Flavourings like cardamom powder or vanilla extract
Rinse and soak whole ragi grains in water for 8-10 hours or overnight.
Drain the water and blend the soaked ragi grains with fresh water until smooth.
Strain the mixture using a muslin cloth or a fine sieve to separate the milk from the solids.
Transfer the strained ragi milk into a pan and bring it to a gentle boil. Stir continuously for 5-7 minutes.
Add sweeteners like jaggery, honey, or dates for desired sweetness.
At this point you can also flavour it with cardamom, vanilla or cinnamon.
Serve chilled or use it in any dish or beverage that requires milk.