Warm Ragi Milk Recipe – Almond & Cardamom Infused Indian Drink

Last Updated on 4 months by Neha Deshmukh

Warm Ragi Milk Recipe – Almond & Cardamom Infused Indian Drink

Introduction

There’s just something so comforting about a warm drink on a chilly evening, isn’t there? Especially one that’s not only delicious but also incredibly good for you! I’ve been making this Warm Ragi Milk for years – it’s a family favourite, and honestly, it’s my go-to when I need a little bit of cozy in my life. It’s subtly sweet, warmly spiced, and packed with goodness. Let me share how easy it is to make!

Why You’ll Love This Recipe

This Ragi Milk isn’t just a drink; it’s a hug in a mug! It’s quick to prepare, needing only about 10 minutes from start to finish. It’s naturally gluten-free and can easily be made vegan. Plus, the combination of ragi, almonds, and cardamom is simply divine. It’s a perfect bedtime drink, a nourishing breakfast, or a comforting treat any time of day.

Ingredients

Here’s what you’ll need to create this comforting elixir:

• 2 cup skimmed milk (approx. 475ml)
• 2 tbsp raagi (finger millet powder) – about 16g
• 1 tbsp almond powder – about 8g
• 0.5 tsp cardamom powder – about 1.5g
• A pinch of salt
• 3 tbsp honey – about 45ml
• Sliced almonds for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ragi (Finger Millet): Nutritional Benefits & Regional Uses

Ragi, or finger millet, is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. It’s been a staple in South Indian cuisine for centuries, particularly in Karnataka, Tamil Nadu, and Andhra Pradesh. I remember my grandmother always making ragi porridge for us when we were sick – it’s considered a very healing food.

Almond Powder: Types & Substitutions

I prefer using finely ground almond powder for the best texture. You can find it easily in most supermarkets or make your own by grinding blanched almonds. If you don’t have almond powder, you can substitute it with cashew powder or even a tablespoon of almond butter (adjust the milk accordingly).

Cardamom: Varieties & Flavor Profile

I use green cardamom powder in this recipe for its sweet, aromatic flavour. Black cardamom has a smokier flavour and isn’t ideal here. A little goes a long way, so don’t overdo it!

Milk Options: Dairy vs. Plant-Based

Feel free to use any milk you prefer! Skimmed milk works well, but whole milk will give you a richer, creamier result. For a vegan version, almond milk, oat milk, or soy milk are all excellent choices. Just be mindful that plant-based milks may have different sweetness levels, so adjust the honey accordingly.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a saucepan, combine the milk, ragi powder, almond powder, cardamom powder, and a pinch of salt. Give it a good whisk to make sure there are no lumps.
2. Place the saucepan over low heat. This is important – we want to cook it gently! Stir continuously to prevent the ragi from sticking to the bottom.
3. As you stir, the mixture will start to warm up and eventually come to a boil. Once it boils, reduce the heat to a simmer.
4. Let it simmer for 5-7 minutes, stirring occasionally, until the ragi is fully cooked and the mixture has thickened to your desired consistency. It should coat the back of a spoon nicely.
5. Remove the saucepan from the heat. Now, stir in the honey until it’s completely dissolved. Taste and adjust the sweetness if needed.
6. Pour the warm ragi milk into your favourite mugs. Garnish with a sprinkle of sliced almonds, and enjoy immediately!

Expert Tips

A few little things I’ve learned over the years:

• Stir, stir, stir! Seriously, constant stirring is key to preventing lumps.
• Low and slow: Cooking on low heat ensures the ragi cooks evenly and doesn’t burn.
• Adjust the consistency: If you prefer a thinner milk, add a little more milk. For a thicker consistency, simmer for a longer time.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Ragi Milk: Use your favourite plant-based milk and maple syrup or agave nectar instead of honey. My friend, Priya, swears by using oat milk – she says it makes it extra creamy!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Adjusting Sweetness Levels: Feel free to use jaggery, dates, or any other natural sweetener instead of honey.
• Winter/Monsoon Adaptations: Add a tiny pinch of ginger powder or a dash of nutmeg for extra warmth during colder months.

Serving Suggestions

This ragi milk is wonderful on its own, but you can also enjoy it with:

• A side of fruit
• A sprinkle of cinnamon
• A few chopped dates

Storage Instructions

Ragi milk is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave before serving. Be aware that the consistency may change slightly upon refrigeration.

FAQs

Got questions? I’ve got answers!

What are the health benefits of ragi milk?

Ragi milk is incredibly nutritious! It’s a good source of calcium for strong bones, iron for energy, and fiber for digestive health. It’s also known to help regulate blood sugar levels.

Can I use jaggery instead of honey?

Absolutely! Jaggery is a great natural sweetener and adds a lovely caramel flavour. Use about 2-3 tablespoons of grated jaggery, and dissolve it in the warm milk before adding the ragi powder.

Is ragi milk suitable for babies and young children?

Yes, ragi milk is generally safe for babies and young children over 6 months old. However, it’s always best to consult with your pediatrician before introducing new foods to your baby’s diet.

How can I make ragi milk more flavorful?

Experiment with different spices! A pinch of nutmeg, cinnamon, or even a tiny bit of saffron can add a lovely depth of flavour.

Can I prepare ragi milk ahead of time?

You can mix the ragi powder, almond powder, cardamom, and salt together in a jar and store it at room temperature. Then, when you’re ready to make the milk, simply add the mixture to the milk and proceed with the recipe.