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.
