What you need:
- 1/2 kg ragi (finger millet)
- 1/4 kg wheat
- 100g jowar
- 50g green gram
- 50g horse gram
- 50g chick peas
- 10-12 almonds
- 4 cardamom
- Wash all the ingredients separately (except cardamom). Dry them on a clean towel and keep in the hot sun for a day or two to dry completely.
- Heat a kadai and dry roast each ingredient separately, till they slightly change colour and become aromatic. Let it cool to room temperature.
- Place all the ingredients along with cardamom in a dry mixer jar and powder it. Store in an air tight container.
- 1 cup milk
- 1 cup water
- 1 small piece jaggery
- 2 tsp nutri mix powder (prepared above)
- Pinch of salt
- Pour 1 cup of milk and 3/4 cup water alongwith jaggery on a sauce pan. Let it boil.
- Meanwhile, mix 2 tsp mutri mix powder to the remaining 1/4 cup of of water and mix thoroughly. Add this 1/4 cup to the boiling milk.
- Stir continuously so that no lumps are formed. When it boils, keep it on simmer for 2-3 minutes. Add the salt. Turn off the flame.