Raagi Amli / Finger Millet Malt

Raagi/Finger Millet is always common in my home. This recipe is from my mom's kitchen. Most frequent dish with Raagi is of course muddhe. Its so common in Karnataka.
Its healthy, tooo good for diabetic, kids and my personal favourite drink :)
This also cools your body which is why this was regular during summer at home and need not say its rich source of calcium!

Cooking Time : 10 mins

Ingredients:
1. Raagi Flour/Finger Millet Flour - 1/4 Cup
2. Salt as needed
3. Butter Milk - 1/2 cup
4. Water 1/2 cup

Method 1:
1. Add Raagi Flour and Water 1/4 cup and mix well so that there are no lumps in a pan
2. Add salt as required and remaining water and heat it and bring it to boil.
3. Add buttermilk and allow it to cool
Can have it once its cool or when its warm depending on your choice

Method 2:
Ingredients:
ingredient in point 2&3 is not required from above
Need: jaggery 1/4 cup and milk 1/4 cup

1. Add Raagi Flour and Water 1/4 cup and mix well so that there are no lumps in a pan
2. Add jaggery as required and remaining water and heat it and bring it to boil.
3. Slowly add milk and boil for 1 or 2 mins
Can have it warm/hot depending on you choice

Method 3:
Ingredients: (ingredients changes in this method, where flour is prepared)
1. Raagi - 1 cup
2. Milk - 1/2 cup
3. Jaggery - 1/4 cup

For sprouting and flour:
1. Soak raagi for a day (at least 8 to 9 hours)
2. Drain the grains and tie in a white muslin cloth and keep it over night. It will sprout overnight
3. Shade dry and powder it

Method: Follow the same method as in method 2

Note:
Easy methods are method 1 and 2
Method 2 can be used if required it sweet else Method 1
Where as method 3 requires time for sprouting and drying but its more beneficial as its sprouted