Ragi Malt

Heat ghee in a heavy-bottomed pan over medium heat.

Add Ragi flour to the pan and roast it gently for 3-4 minutes until it turns aromatic and slightly changes color, ensuring it does not burn. Remove from heat and let it cool slightly.

In a small bowl, take the roasted Ragi flour and add 50 grams of Water to it. Mix thoroughly to form a smooth, lump-free slurry.