Ragi flour is organically cultivated right from sowing seed to harvesting of crops. Seeds used are of ‘Desi Indian’ variety and are sprayed with jeevamrut, dashaparni ark and various traditional organic sprays to avoid pests. Harvested ragi is then separated from its husk using ancient winnowing methods of separation.

After they are sun dried, they are grinded in a stone grinder at a very low RMP (Rotations per minute). Due to this traditional process, no heat is generated and all the nutrient contents are intact. Ragi is also popularly known as Nachni (Finger millet) in India and it is considered one of the best nutritious diets.

Benefits:

1. Rich in Iron.
2. Rich in Proteins.
3. Rich in Calcium.
4. Rich in fibers.
5. Stone grinded by using unpolished ragi variety.

Did you know our ancestors used to prepare a drink from ragi and buttermilk  known as ‘raabadi’. It is commonly consumed during summers in desert areas of India. It is one of the best ways to kill body heat.

Ingredients:

1. Buttermilk
2. Ragi flour
3. Water
4. Salt
5. Garlic and powdered jeera.

Recipe:

1. Add ¾ cups of ragi flour to 1 cup of buttermilk and stir it well. Then add 1.5 glass of water to the mixture. Keep this mixture in sunlight for the entire day. It is advised to keep it in an earthen pot for natural chillness and cover it with lead.
2. Later the mixture gets divided in two parts- one with all the solid content which is settled at the bottom and one with only water which floats above. Now, separate the water content from solid content in two different pots.
3. Add pinch of salt in water content for taste and boil it properly. Now add the solid content separated earlier in this boiled water and stir it continuously at low flame.
4. Now add grated garlic and powdered jeera to it. Keep this mixture untouched for overnight.
5. Next morning, your healthy ragi drink ‘rabaadi’ is ready to be served.  Do try it and enjoy this traditional delicacy from rural parts of Rajasthan.