To prepare malts:

Take one spoonful of flour (ragi or rice). Mix it with water until it becomes a thin paste and stir till there are no dry lumps. Boil water until it comes to a rolling boil. Add the mix into the boiling water while stirring. Boil until it is thick and even.  Add one spoon of melted jaggery. Leave to cool for a few moments. Add milk and cardamom.

Ragi flour malt

Ingredients:

200 ml water (150ml for boiling and 50 ml for the flour paste)
1 spoon ragi flour
1 spoon melted jaggery
1 spoon milk
1 cardamom pod (crushed)

Rice flour malt

Ingredients:

200 ml water (150 ml for boiling and 50 ml for the flour paste)
1 spoon rice flour
1 spoon melted jaggery
1 spoon milk
1 cardamom pod (crushed)