FINGER MILLET (RAGI), 100% ORGANIC, 100% NATURAL

• NO GMO, NO UREA, NO PESTICIDE, NO CHEMICAL
• INDIA ORGANIC, USDA CERTIFIED
• A NATURAL FARMING PRODUCT PRODUCED WITHOUT ANY CHEMICAL  AND SYNTHETIC FERTILIZERS
• Organic certification from Rajasthan State Organic certification agency.
• Trueway farms Finger millet has been cultivated by associated Trueway farms in Maharastra state of India.

What is Finger Millet?

Health Benefits: 

• Ragi or finger millet is one of the most nutritious and healthy cereals. It has not only traditional benefits but also plays an important role in Ayurveda and Culinary uses.

• Trueway farms organic Finger millet or ragi  is rich in calcium, which helps in strengthening bones in children and avoiding risk of osteoporosis in old ages.
• The phytochemicals present in it helps to slow down the digestion process while controlling sugar level in diabetics patients.
• People on millet-based diets have lower risk of throat cancer.
• Lactating mothers are advised to include millets in their diet to increase milk production as well as enriching the milk with essential nutrients like iron and vital amino acids.
• Millets provide an easy step towards weight loss by keeping the stomach full and preventing unwanted cravings.
• It can remove excess fat from the liver and reduce the bad cholesterol level.
• It can do wonders for patients fighting depression, anxiety and sleeplessness
• It can be used to effectively treat Night Blindness.
• It helps to reduce the heat of the body which in turn heals ulcers. It is a great replacement for rice & wheat especially for diabetic patients.
• It reverts skin ageing by providing Methionine and lysine amino acids that makes the skin tissue supple and lively and thus making it less prone to sagging and wrinkles.
• Finger Millet may also be malted and a flour of the malted grain can be used as a nourishing food for infants and invalids.

How To Make Ragi Flour

• Take ragi in a vessel and wash it by rubbing well with your hands. It has lots of mud so repeat the process 2 to 3 times unless it is clean and get rid of all dirt.
• Then soak the ragi in clean water for 12 hours. Keep it covered (with provision to some air to enter) while soaking. After 12 hours, open. The color of the ragi will be changed after soaking.
• Then drain the water completely. Transfer the drained ragi to a clean white cloth or cheesecloth for sprouting. Place the cheesecloth with ragi in a colander.
• Tie it up with all four corners and keep it undisturbed for another 12 hours for sprouting. After 12 hours, open the cloth carefully. You could see the tiny sprouts in ragi. Transfer the sprouted ragi to a plate and sun dry it for 12 hours.
• After sun drying the ragi, dry roast the ragi in a pan on a low flame for 5 minutes or until its toasted. Remove from the pan and cool it down.
• Take the roasted ragi to a dry mixer jar and blend it to a smooth powder. Sieve the powder well. Cool it down and store in an airtight container.