Ragi flour – 2 tbs
Boiled Milk – as required
Sugar – To taste
Cardamom Powder – a pinch
Badam Powder (optional) – 1 tbs
Dry roast the ragi flour in low flame until nice aroma comes (approximately 3 minutes). Do this in low flame; it tend to burn very fast. Let it come to room temperature. Add milk little by little and mix the flour without any lump. Make it to buttermilk consistency. Add sugar as per your preference. Keep this mixture again on the stove and keep the flame very low and keep stirring. Once it starts boiling switch it off and add badam powder and cardamom powder. Mix well and serve.
You can add more (boiled) milk until it reaches your preferred consistency or you can have as such; it gets thick once it comes to room temperature.