It uses Raagi (millet). I like it cos it is a healthy and refreshing drink. This recipe is obtained from Mahanadi online recipe collection http://www.nandyala.org/mahanandi/archives/2005/05/02/raagi-malt/
First take the ragi flour in a cup. Add half glass water slowly. Combine to smooth, lump free paste. This is essential. Do not add the flour directly to boiling water, it will clump into lumps.
In a vessel, take one glass of water or milk. Preparing this drink with milk alone is too rich for me so I usually add few drops of milk to water.
Heat till the water reaches boiling stage. Then add the dissolved ragi flour solution slowly to the boiling water (milk), continuously stirring with a spoon. This will prevent the formation of lumps. If you add the flour mix to water before the boiling stage, the flour will separate and it won’t be suitable to drinking. You have to throw it away, so wait for water (milk) to start boiling, then add the flour mix. This step is very important in preparing the good raagi malt.
Add sugar or jaggery per your taste and pinch of cardamom (Elachi) powder. Reduce the heat to medium level, and simmer the ragi malt for 5 minutes, stirring in-between. Turn off the heat.
Let it cool to warm, and then pour into a glass or cup.