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Ingredients

• 2 tsp ragi (finger millet) flour
• 2½ tsp powdered jaggery / palm sugar
• 2 cups water

Method

1. In a medium saucepan, bring 1½ cups of water to a rapid boil.
2. In a separate bowl, whisk the remaining ½ cup of water into the ragi flour, making a paste. Ensure no lumps are formed.
3. Add the paste to the boiling water and stir continuously to prevent lumps from forming and to make sure the kanji does not stick to the bottom of the pan. Cook on low heat for 4-5 minutes.
4. When the raw smell disappears, add the jaggery / palm sugar and cook for 2 more minutes. Remove from heat, allow to cool and serve.