ANGLO-INDIAN RAGI PORRIDGE

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 favourite porridge when we were kids in KGF (Kolar Gold Fields)

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