Ragi Payasam

How to Prepare

1. In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
2. Add 1 cup of ragi flour and roast it for 5-7 minutes until a nutty aroma is released, stirring continuously to avoid burning.
3. In a separate bowl, mix the roasted ragi flour with 2 cups of water to form a smooth paste without lumps.
4. Add this paste to the pan and stir well to combine with 6 cups of boiling water, ensuring no lumps form.
5. Cook the mixture on low heat for 10 minutes, stirring continuously until it thickens.
6. Add 2 cups of jaggery (dissolved in 1 cup of warm water and strained) to the mixture and mix well.
7. Pour in 4 cups of boiled milk and stir to combine, cooking for another 5 minutes on low heat.
8. Add 1 teaspoon of cardamom powder and mix well.
9. In a small pan, heat 1 tablespoon of ghee and fry 20 cashew nuts and 20 raisins until golden, then add them to the payasam.
10. Serve hot or chilled as per preference.