Ragi Banana Porridge

1. 1
   prep · ~1 min

   Dissolve the ragi flour in water.

   In a small bowl, mix 3 tablespoons ragi flour with 3 tablespoons of the measured water to make a smooth, lump-free paste.

2. 2
   boil · ~6 min

   Cook the ragi mixture.

   1.Bring the remaining water to a boil in a small saucepan.

   2.Add the salt and lower the heat to a simmer.

   3.Slowly pour in the ragi paste while stirring continuously to prevent lumps.

   4.Cook for 5-6 minutes, stirring often, until the mixture thickens and turns glossy.
3. 3
   mix · ~2 min

   Sweeten and flavor the porridge.

   1.Add the grated jaggery to the hot porridge and stir until it dissolves completely.

   2.Mix in the mashed banana, reserving a few slices for garnish.

   3.Stir in the cardamom powder and cook for 1 more minute.

   4.Take the pan off the heat.

   TIPAdd jaggery only after the porridge has thickened, otherwise it can interfere with the ragi cooking properly.
4. 4
   temper · ~1 min

   Add the ghee tempering.

   Drizzle the ghee over the hot porridge and mix it in just before serving. This adds a lovely aroma and richness.

5. 5
   garnish

   Garnish with banana slices and warm milk.

   Spoon the porridge into a serving bowl. Top with the reserved banana slices and a splash of warm milk if using. Serve immediately.

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