2TbspJaggery - crushed to a powder(adjust per taste)
1CupMilk(adjust as needed)
First take the ragi flour in a small bowl, add sufficient water, mix well to form a smooth mixture.
Bring the remaining water to a boil in a heavy bottomed pan.
Reduce the flame to low and add the ragi mixture to the water. Stir continuously. The mixture will slowly start to thicken. Break off any lumps that might form using the back of the ladle. Cook until the ragi is fully done and the mixture appears smooth and glossy.
Once ragi is cooked, add the salt, jaggery powder, cardamom, milk and mix well. Turn off the flame.
Notes | FAQ
- Do adjust the sweetness of the kanji per taste. Add more jaggery if needed, while serving.- The kanji will thicken as it cools. You can thin it out to desired consistency by adding milk.- You can make the kanji slightly thick and eat it with a spoon or you can thin it out and drink from a glass too.- You can make the kanji vegan by adding non-dairy milk or totally replacing milk with more water.