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Fresh Sorghum Ambali

  • Serves 2
  • 25 minutes
Fresh cooked sorghum ambali drink

Ingredients

  • Sorghum flour — 40 g
  • Cool drinking water — 150 ml
  • Fresh rice cooking water — 300 ml
  • Drinking water — 200 ml, plus a little more to thin
  • Salt — ¼ tsp, or to taste

Make it, step by step

  1. Whisk sorghum flour with 150 ml cool water until smooth. Use freshly prepared rice cooking water.
  2. Gently boil rice cooking water with 200 ml drinking water. Slowly whisk in the flour slurry to prevent lumps.
  3. Simmer over low heat for 12–15 minutes, stirring the bottom, until smooth and cooked through. Add boiling water if too thick.
  4. Add salt; thin with freshly boiled water to a drinkable consistency and warm through.
  5. Cool only to a comfortable serving temperature and serve freshly made.
Useful tips
  • Make a smooth flour slurry before it touches the hot liquid, then whisk it in slowly to prevent lumps.

Cooking and storage

  • Use liquid drained from freshly cooked rice; do not use water left standing overnight or ferment this mixture at room temperature.
  • Refrigerate saved portions promptly in shallow covered containers. Reheat only once until hot throughout.

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