Finger millet Porridge, rich in calcium and iron

Ingredients

1/4 Cup Ragi flour  

1 1/2 Cups Water

1 Cup Milk 

2 tbsp Jaggery powder

1/4  tsp Cardamom powder  

1 pinch of Rock salt

Preparations 

In a bowl, whisk ragi flour with 1 cup water until smooth and lump-free. Set aside.

In a heavy-bottomed saucepan, bring milk + water to a gentle boil on medium heat. Stir occasionally.

Lower flame. Slowly pour ragi slurry in a thin stream while stirring continuously with a whisk to prevent lumps.

Keep stirring for 4–6 minutes until the mixture thickens and turns glossy.

Add jaggery powder and cardamom. Stir well until jaggery melts (2–3 mins).

Cook 1 more minute. Turn off heat. (It thickens further on cooling.)

Stir in a tsp of ghee for richness (optional).

Pour into bowls. Garnish with roasted nuts and raisins.

Serve warm.

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