A calcium- and iron-rich drink traditionally given to children and elders — comforting warm or cool.

Store staples used: Ragi (Finger Millet) Flour

Serves 2 · 15 minutes

Ingredients

• 4 tbsp ragi flour
• 2 cups water
• 1 cup milk
• Jaggery or honey, to taste
• Pinch of cardamom

Method

1. Whisk ragi flour into cold water until smooth (no lumps).
2. Cook on medium, stirring constantly, until it thickens and loses its raw smell, about 6–8 minutes.
3. Add milk, jaggery, and cardamom; simmer 2 minutes.
4. Serve warm as porridge, or chill and thin with buttermilk for a summer version.