Ragi Kanji (Finger Millet Gruel)

Ingredients

• Ragi Flour

  Udupi

  7g

• Jaggery

  Udupi

  13g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. 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.
2. ● You can add cardamom*, almond powder, dates, cashews, raw groundnuts, dried coconut powder (copra), and/or pistachio powder to this kanji. ● For a salty kanji, omit the jaggery/palm sugar and use salt instead. Sour buttermilk can also be added