Ragi malt (ragi ambali) with milk

Name: Ragi malt (ragi ambali) with milk
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions

A traditional Karnataka drink made from finger millet (ragi) flour cooked into a thin porridge and mixed with milk. Provides calcium and can form part of a balanced diet while trying to conceive.

Prep: 5 min
Cook: 10 min
Total: 15 min
Portions: 2

Easy
Trying to conceive
Preparing for pregnancy
Vegetarian
Calcium-containing
Quick and easy
Budget-friendly

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredient unavailable: use buttermilk (chaas) instead of milkGives a traditional savoury version of ragi ambali instead of a sweet one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

40 g ragi (finger millet) flour, about 4 tbsp
400 ml water, about 2 cups
200 ml milk, about 1 cup, boiled and cooled
2 tbsp jaggery, or to taste
1 pinch ground cardamom (elaichi)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Mix the ragi flour with a little cold water to make a smooth, lump-free paste.
Step 2. Bring the remaining water to the boil, then whisk in the ragi paste.
Step 3. Simmer for 8–10 minutes, stirring often, until it thickens slightly and loses its raw smell.
Step 4. Cool a little, then stir in the boiled and cooled milk, jaggery and cardamom.
Step 5. Serve warm or chilled, stirring again before drinking as it settles.

Allergens for your selection

Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash vegetables and fruit thoroughly in clean running water before cooking, and use safe drinking water (boiled, filtered or otherwise treated) for cooking and drinking.
Cook eggs, chicken, mutton and fish right through — no pink meat and no runny yolks.
Refrigerate cooked food within two hours (within one hour in hot weather) and keep the fridge at 5°C or below.
Keep cooked rice out of the danger zone: cool it quickly, refrigerate promptly and reheat only once until piping hot.
No alcohol is used in this recipe.

Allergens

Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Supplements and drinks

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.

Sources

Dietary Guidelines for Indians — ICMR — National Institute of Nutrition, reviewed 10 September 2026
Eat Right India — safe and wholesome food — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026