Ragi Flour - 1 Cup
Water - 5 Cups
Grated Coconut - 1 Cup
Milk - 1 Cup
Jaggery - 1 Cup
Cardamom Powder : 2 tsps
Ghee - 4 tsp
Almonds - 10 (Blanched and skinned)
Soak ragi flour with water for 1/2 an hour.
Grind with coconut and strain using a fine strainer.
Discard the pulp.
Add milk to the ragi+coconut liquid.
Stir in the jaggery till its completely dissolved.
Put it on the stove on a low heat and keep stirring.
Within 5 minutes, the mixture would have thickened.
Add ghee frequently to ease the stirring.
Add the cardamom powder to it and keep stirring.
Give continuous stirring till the mixture reaches a semi solid consistency.
Remove to a ghee greased plate and garnish with almonds.
Cut into pieces when cool.