In a heavy-bottomed vessel, add the ragi flour, jaggery and water. Set aside for some time until the jaggery dissolves.
Whisk well it needs to mix well so there are no lumps.
Next, add the coconut milk and salt. Mix well.
Check the sweetness add more jaggery if you feel the need.
On low flame, start cooking the mixture stirring continuously until it thickens.
Remove the pot from heat transfer to individual serving bowls.
Top with nuts and serve warm.
Do not stop stirring once you place the pan on heat. The porridge will turn lumpy. If that happens, simply use a whisk and beat the porridge until smooth.
In case you are serving a diabetic avoid the jaggery or reduce it.
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