Ragi milk is a fantastic dairy-free option for those who follow a vegan lifestyle or have lactose intolerance. It’s made from finger millet, also known as ragi, which is a highly nutritious cereal grain widely grown in Asia and Africa. People choose ragi milk because of its impressive nutritional profile and the fact that it’s plant-based.
To prepare ragi vegan milk, you’ll first need to soak the ragi grains in water for a few hours or overnight. This soaking process helps soften the grains, making them easier to blend later on. Once the soaking is complete, drain the water and give the grains a good rinse.
Now it’s time to blend the soaked ragi grains with fresh water. While making a ragi milk use mixer grinder, not the juicer one. First grind the soaked ragi then add water . The amount of water you use can be adjusted depending on how thick or thin you prefer your milk. As a starting point, a ratio of 1 part ragi to 3 parts water works well. Blend the mixture until it becomes smooth and creamy.
Once blended, strain the ragi milk using a cheesecloth, nut milk bag, or a fine-mesh strainer. This step helps remove any remaining solids from the milk. You can gently squeeze the cloth or bag to extract as much milk as possible.
If you’d like, you can add some extra flavors or sweeteners to enhance the taste. Vanilla extract, a pinch of salt, or natural sweeteners like maple syrup, dates, jaggery, agave nectar, or dates can be used. Feel free to get creative and experiment with different flavors until you find your perfect combination.
Give the milk a good stir or shake to incorporate any added ingredients, and then store it in a sealed container in the refrigerator. Ragi vegan milk can typically last for 3-4 days when refrigerated.
Not only is ragi milk a delicious alternative to dairy milk, but it also provides essential nutrients such as calcium, iron, and fiber. It’s packed with antioxidants and has a low glycemic index, making it a healthy choice for those conscious of their well-being. The slightly nutty flavor of ragi milk complements smoothies, cereals, or can be enjoyed on its own.
Remember to give the milk a shake or stir before using, as natural separation may occur during storage. Additionally, keep in mind that homemade ragi milk might have a slightly different consistency compared to store-bought plant-based milk alternatives.
- 1 cup organic ragi / finger millet
- 4 cup water
- Wash and rinse the ragi and soak it in a water 2-3 hours.
- Blend it with water, it will take some time to blend, do the same process 3-4 times.
- Strain the mixture with cotton cloth.
- Add sweet sweetener or cardamom powder according to your taste.
- Enjoy chilled.
Note: You can store upto 4days in refrigerator.