Ragi Porridge (Ragi Kanji)

Ingredients:

• 1 cup ragi flour (finger millet)
• 2 cups water or buttermilk
• 1 tablespoon jaggery (optional)
• A pinch of cardamom powder
• A handful of roasted cashews and peanuts (for garnish)

Instructions:

1. In a pan, mix ragi flour with water and cook on low heat, stirring continuously to avoid lumps.
2. Once the mixture thickens, add jaggery and cardamom powder. Stir well.
3. Continue cooking until the porridge reaches a smooth consistency.
4. Garnish with roasted cashews and peanuts. Serve warm.