Ragi or finger millet is rich in calcium, iron and fiber. It also contains phytochemical’s, which aids in slowing down the digestion process. Ragi’s high levels of niacin helps in increasing HDL cholesterol while lowering Triglycerides. It is one of the nutritious millets.
Here’s a table that shows the nutritional data for 100 grams of raw ragi (finger millet):
| Nutrient | Amount per 100g |
|---|---|
| Calories | 328 |
| Carbohydrates | 72 g |
| Fiber | 3.6 g |
| Protein | 7.3 g |
| Fat | 1.3 g |
| Calcium | 344 mg |
| Iron | 3.9 mg |
| Magnesium | 137 mg |
| Phosphorus | 283 mg |
| Potassium | 408 mg |
| Sodium | 10 mg |
| Zinc | 2.7 mg |
Please note that the nutritional content may vary slightly depending on the variety of ragi and how it’s processed or cooked.
Here is the simple yet delicious ragi milk / Finger millet milk recipe. This is a vegan and gluten free recipe
Try other ragi /finger millet recipes such as
ragi rotti , ragi ambali , ragi mudde , baby food – ragi sari, ragi halbai,
Ragi Milk Recipe | Finger millet Milk | Vegan Milk
Ragi Milk recipe | FInger Millet milk Recipe with detailed video instructions.
Ingredients
- 3 tbsp ragi / Finger millet
- 1 cardamom
- 2 tbsp grated fresh coconut
- around 2 cups of water
- 1.5 tbsp jaggery
Instructions
- Wash the ragi /finger millet thoroughly and soak it with 1/2 cup of water overnight or 6 to 8 hours
- Grind the soaked ragi along with coconut, and cardamom to fine consistency
- strain the ragi milk to a pan,and again grind the pulp adding water. repeat the procedure 3 to 4 times after extracting the milk a couple of times, discard the pulp.
- Add the jaggery or any sweeter of your choice and mix it well.
- Ragi milk is ready to drink.
Notes
Either you can drink this milk at room temperature or chilled. I have used 2 cups of water in this recipe
