Millet Milk for Digestive Health and Vitality

This recipe is woven from memories and flavors passed down through generations. Kindly respect the soul behind it — do not reproduce or copy without permission.

© 2025 Sandyathome | All Rights Reserved.

(Paati’s Pot Series – Simple, Healing, Forgotten Comforts) In this series, we explore traditional nourishing recipes like Millet Milk that have been cherished over generations.

In our grandmothers’ kitchens, every grain was cherished.
Because of this, When milk was scarce or when healing foods were needed, Paati turned to the grains of the earth — like Varagu (Kodo millet) — and wove magic.

Millet Milk, especially Kodo Millet Milk, is a gentle, cooling drink made by soaking, blending, and straining kodo millet. It’s light on the stomach, naturally gluten-free, caffeine-free, and full of nourishing wisdom.

Kodo millet is rich in fiber, iron, and antioxidants, making it naturally supportive for digestion, energy, and cooling the body. In traditional Indian kitchens, millet milk was valued not just for nourishment, but for its ability to restore balance and vitality during warm months.

You can learn about the health benefits of kodo millet/ varugu here.

At Sandyathome, I am proud to bring back these soulful, ancient recipes to your table — just like Paati would have. Trust me varagu milk tastes even better than it looks. You can soak the millets for 4 – 6 hours but overnight is preferred for best results.

Other recipes that might interest you:

Health Benefits

– Easily Digestible: Gentle for sensitive stomachs.

– Cooling Nature: Balances body heat, especially in summers.

– Rich in Minerals: Iron, phosphorus, and fiber.

– Plant-Based: Dairy-free and gluten-free.

Why Make Millet Milk at Home?

Homemade millet milk is pure, free from additives, and deeply nourishing. Making it at home ensures you enjoy all the benefits of kodo millet without any preservatives, thickening agents, or hidden sugars.

How to Make Millet Milk at Home | Kodo Millet Milk Recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: DrinksCuisine: South Indian, Traditional IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

4- 6

hours

Make smooth and healthy millet milk at home with kodo millet. A fiber-rich, dairy-free drink perfect for digestion, energy, and summer cooling.

Ingredients to make Millet Milk

1/4 cup, Kodo millet (Varagu), soaked 4–6 hours or overnight
1 1/4 cup, warm water (adjust depending on thickness preference)
1 or 2 teaspoons, Palm jaggery or natural sugar (for sweetness)
1/4 teaspoon, Cardamom or dry ginger powder

Directions to make Millet Milk

Soak ¼ cup Kodo millet for 4–6 hours or overnight in clean water.
Rinse thoroughly once soaked.
Blend the millet with 1¼ cups warm water until smooth.
Strain the mixture using a fine sieve or muslin cloth to collect the pure millet milk.
Warm the extracted milk gently (do not boil hard).
Add palm jaggery or natural sugar if you wish to sweeten. Stir until dissolved.
Serve warm or cool, as desired.

Notes

* 1 cup = 235 ml

Directions to make millet milk with step by step images

Soak ¼ cup Kodo millet for 4–6 hours or overnight in clean water. Rinse thoroughly once soaked. Blend the millet with 1¼ cups warm water until smooth.
Strain the mixture using a fine sieve or muslin cloth to collect the pure millet milk.
Warm the extracted milk gently (do not boil hard). Add palm jaggery or natural sugar if you wish to sweeten. Stir until dissolved. Serve warm or cool, as desired. Serve warm or cool, as desired.

Tips for Making Perfect Varagu Milk

Soak kodo millet properly for at least 4 to 6 hours. Well-soaked millet blends smoothly and results in creamy millet milk.

Use clean, filtered water while blending to avoid any raw taste.

Blend small batches for a finer texture and strain the milk twice for extra smoothness.

Warm millet milk gently on low heat if needed. Avoid boiling, as it can curdle if overheated.

Store homemade millet milk in a clean glass jar and refrigerate immediately. It stays fresh for up to 2 days.

Shake well before serving, as natural separation is normal in freshly made millet milk.

Serving Suggestions

– As a morning empty-stomach drink with a pinch of dry ginger.

– Sweetened with palm jaggery for children.

– Mixed with coffee decoction for a comforting Millet Latte.

– As a healing kanji (thin porridge) with cumin and curry leaves.

Paati’s Wisdom

“When body was tired, when tongue had no taste, when the heart was weary — we didn’t reach for sugar. We reached for grains, for earth’s gifts. Millet Milk is not just a drink. It’s a hug in a cup.”

Pro Tips

– Use warm water for blending — makes the milk smoother and easier to digest.

– Double strain if you want an ultra-silky texture.

– Save the residue pulp — add it to dosa batter, kanji, or halwa recipes (Paati never wasted!).

– Avoid boiling hard — just a gentle warm is enough to preserve nutrients.

Storage

– Best consumed fresh.

– Refrigerate if needed, but use within 1–2 days.

– Shake well before use if stored.

Frequently asked questions

Can I boil the millet first and then make milk?

No, authentic Millet Milk is made from soaked, raw-ground millet for lightness and healing. Boiling millet first makes it a paste.

Can I drink it raw without warming?

You can, but gently warming removes raw smell, enhances digestion, and gives a cozy flavor.

Can I mix with other grains like Samai or Thinai?

Yes! Traditional homes often mixed two grains for richer taste.

Why does millet milk settle at the bottom?

Natural millet milk has no stabilizers, so it tends to settle over time. Simply shake or stir before serving to enjoy its creamy consistency.

How long does homemade millet milk last?

It stays fresh for up to 2 days when stored in a clean, airtight glass jar in the refrigerator. Always shake well before using.

Sandy@Home Final Note

Ancient recipes don’t need fancy stories — they are the story.
Bring back a cup of forgotten comfort with this simple, heartfelt Millet Milk.

From Paati’s kitchen to yours, with love.

My Other Kodo Millet recipes