Saturday 13 December 2014

Meditational Malt



I had this malt in summers at a meditation center in north Bangalore where we were going through an intense but amazing training. We inmates were not allowed to communicate with anyone, even by gestures - inside or outside of the camp - for 10 days. Tough task for people of my age. However, this tasty cup of malt kept me alive - multi-grain and hot!  It was like a good substitute for an early dinner - taken about a glass - and was palatable. It tasted complete enough - nutrition wise. The desire of having it, twice everyday, grew inside me which can be called sinful in a meditation camp.

Nevertheless, here is how you do it:

All you have to do is soak the ingredients overnight in water, grind to make a paste and boil in water. That's it!


Malt Paste, before boiling



Here are the ingredients:

  • Raagi - 1 kg
  • Wheat - 1/2 kg
  • Read Rice - 100g
  • Black Rice - 100g
  • Cashew - 50 gm
  • Udad Daal - 100 gm
  • Ilaichi - 10 gm
  • Bajra - 100 g
  • Black Chilli - 50g
  • Horse Gram - 100g
  • Moong (sabut) - 250g
  • Methi - 25g
  • Peanuts - 100g
  • Khajur - 25g
  • Ginger - 25g
  • Barley - 100g
  • Madike Kalu - 100 g
  • Coriander - 2 spoons
  • Jawar - 100g
  • Pop Corn - 100g

You might skip soaking the spices, and soak just the grains overnight.


And if you don't want to get into this ingredient heap, just get equal proportions of:

 Ragi, Wheat and Horse Gram

And the recipe remains the same. Don't forget to add ginger, jaggery (or Sugar) and pepper according to your taste.