Ragi Kheer (Finger Millet Porridge)

Ingredients

• 3 tbsp ragi (finger millet) flour
• 1.5 cups full-fat milk
• 1 tsp jaggery (grated)
• 2 cardamom pods, crushed
• 1 tsp ghee
• 4–5 raisins (optional, for older toddlers)

Instructions

1. 1Mix ragi flour with 3 tbsp cold water to form a lump-free paste.
2. 2Heat milk in a heavy-bottomed pan over medium heat.
3. 3Stir in the ragi paste gradually while stirring continuously.
4. 4Cook on low heat for 12–15 minutes, stirring to prevent sticking.
5. 5Add jaggery, cardamom, and ghee.
6. 6Stir until jaggery dissolves. Remove from heat.
7. 7Cool slightly before serving. Consistency can be thinned with milk.