Ragi Sheera
Ingredients
- 2 tbsp ragi flour (finger millet)
- 1 tsp ghee
- 1 cup plant milk (almond/oat/coconut milk, unsweetened)
- 1-2 tsp shakkar (jaggery powder)
- Pinch cardamom (optional)
- ½ cup water (optional, for smoother cooking
Instructions
7 steps, start to finish
- 1 Heat 1 tsp ghee in a small pan.
- 2 Add ragi flour and roast on low flame for 1-2 minutes (no burning, just light aroma).
- 3 Slowly add water and plant milk while stirring continuously to avoid lumps.
- 4 Cook on low flame for 5-7 minutes, stirring often.
- 5 Once it thickens and becomes smooth, add shakkar.
- 6 Mix well and cook 1 more minute.
- 7 Add cardamom if using and serve warm.
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