Ragi Java (Sweet Finger Millet Porridge)

Method

1. Put the ragi flour in a bowl.
2. Whisk the ragi flour into 1 cup water till smooth, with no lumps. Use a whisk or a fork and break up any lumps against the side of the bowl.
3. Pour the other cup of water into a heavy-bottomed pan; a thin pan lets the ragi catch.
4. Boil the other cup of water, pour in the ragi and stir on low heat till thick and glossy, 6–8 minutes. Stir the mix once more before pouring, as the flour settles at the bottom of the bowl.
5. Keep stirring all the time. The java is cooked when it turns from dull pinkish-brown to a darker, glossy brown and coats the back of the spoon.
6. Add the milk and simmer 2 minutes. Switch off and rest 2 minutes. Stir once or twice while it simmers so it does not catch.
7. Grate the palm jaggery finely while the java rests, so it melts quickly.
8. Stir in the palm jaggery and cardamom. Serve warm. Stir till the jaggery has fully melted, then taste and add a little more if needed.
9. Pour into tumblers or bowls. If it is too thick to drink, stir in a few spoons of warm milk.

Tips

• Jaggery goes in off the heat so the milk does not split.
• Always mix the ragi flour in water first; flour added straight to boiling water forms lumps that do not break up.
• Do not rush the cooking; undercooked ragi tastes raw and floury.
• For a thinner java to drink from a tumbler, use 2 tbsp ragi flour; for a spoonable porridge, use ⅓ cup.

Variations

• Cane jaggery: use the same amount of grated cane jaggery for a lighter, caramel-like sweetness.
• With dry fruit: stir in a few chopped cashews or almonds and a spoon of raisins at the end.
• Without milk: cook the ragi in 2½ cups water and stir in the jaggery once it has stopped bubbling, for a thinner, darker java.