Ragi (finger millet) powder – 4 tbsp
Jaggery – 4 tbsp
Water – 2 cups
Milk – 1/2 cup (optional)
Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water. Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.