- In a bowl, mix ragi flour with 2–3 tbsp water to remove lumps.
- Heat 1 cup water in a pan on medium flame.
- Add the ragi mixture slowly while stirring continuously.
- Cook on low flame, stirring constantly to avoid lumps.
- Cook for 5–7 minutes until the mixture thickens and becomes glossy.
For Sweet Ragi Malt:
6. Add jaggery powder and mix well until dissolved.
7. Add milk and cardamom powder, stir and cook for another minute.
For Savory Ragi Java:
6. Allow cooked ragi mixture to cool slightly.
7. Add buttermilk/curd, salt, and roasted cumin powder. Mix well.