Fresh, bright, and straightforward to put together, Ragi Makhana Smoothie is a vegetarian Indian beverage, breakfast made with sprouted ragi flour, water, and makhana in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 1
- Category: Beverage, Breakfast
- Cuisine: Indian
Ingredients
- 2 tablespoons sprouted ragi flour
- 1.5 cups water
- 1/2 cup makhana (roasted)
- 1/2 apple (diced)
- 3-4 dates (pitted)
- 6-7 almonds (soaked)
- 1 tablespoon flaxseeds
- 1/4 teaspoon cardamom powder
Method
- Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps.
- In a separate pot, bring 1 cup of water to a boil on medium-high heat. Then slowly add the ragi mixture (slurry) to the boiling water.
- Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens. Turn off the stove, remove the pan from the heat, and let it cool completely.
- In a high-speed blender, Vitamix Blender, add cooked ragi mixture, roasted makhanas, diced apple, dates, soaked almonds, chia seeds, cardamom powder, and almond milk.
- Blend for a few seconds until its smooth and creamy. If you prefer your smoothies to be a bit thinner, try adding extra almond milk.
- Pour into a glass, top it with chopped nuts and roasted makhanas. Serve immediately!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
