By Ranita Ray
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Ragi milk is extracted from ragi, also known as finger millet. It is lactose-free, gluten-free, and vegan. Calcium, iron, antioxidants, and vitamin C are abundant in ragi milk. It is an easy-to-digest plant-based milk substitute.
Rinse the ragi thoroughly until the water flows clean. Allow it to soak in 1/2 cup water for at least 6-8 hours, preferably overnight.
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Once the ragi has been soaked and swelled, don't drain the water. Grind it with the same water until it is finely grounded to paste. Use a muslin sheet to filter the milk.
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Return the ragi pulp to the grinder and continue the procedure once more, adding 1/2 cup of water. Repeat the method a third time.
This vegan milk can be relished cold or warmed. For the warmer version, transfer it to stainless glass. Pour water in a saucepan, and bring it to a full boil.
After taking the saucepan off the heat, put the milk glass inside the pan and seal it with the lid. Allow it to heat up for 2 minutes. Take the glass out from the pan and serve.
Image Source:Rajan Singh Jolly@Youtube
To relish this milk chilled, store the ragi milk in a bottle inside the refrigerator. You can make smoothies too.