Ragi koozh is made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. There are both sweet and salt versions of this ragi drink. This is prepared during the month of Aadi most of the temples in Tamil Nadu as an offering to god and later distributed to all the devotees who come to the temple. Let me share the sweet version here…
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- Ragi flour – 3 tbsp
- Water – ¾ litre
- Grated Jaggery – 1 tbsp
- Salt to taste
- Take water in a heavy bottomed vessel and put the ragi flour.
- Stir in well and ensure whether the flour got mixed with the water, without lumps.
- Now keep the vessel in the stove and start stirring it once in a while.
- Allow it to boil, it will consume time. Keep on stirring every once in a while.
- When its cooked, it becomes thick and gives a shiny appearance.
- Transfer it to a bowl, bring to room temperature, mix a tsp of jaggery along with a pinch of salt to it.
Garnish with grated jaggery and serve.
Note: You can also substitute jaggery with sugar.