Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
2 tablespoons Ragi Flour
1 tablespoon sugar
1 cup milk
½ cup water
A pinch of salt
Mix the Ragi Flour, salt and sugar with a little water in a cup.
Heat ½ cup of water and the milk in a saucepan and add the ragi flour paste while still lukewarm.
Cook on low heat for 5 to 6 minutes till the porridge thickens.
Serve hot
This was an all time popular porridge when we were kids in KGF (Kolar Gold Fields)