In a heavy-bottomed vessel, add ½ cup ragi flour and 1 water.
Whisk well it needs to mix well so there are no lumps.
Set aside for some time until the ragi settles down and the black skins float on top. Decant the water so most of the black skin will float away. Do this 2-3 times.
Next to the leftover ragi flour add 1 cup water, salt to taste and add powdered or grated jaggery. Set aside for the jaggery to melt if using lumps.
Check the sweetness add more jaggery if you feel the need.
On low flame, start cooking the mixture. keep stirring continuously. The porridge cooks fast and will turn lumpy.
Another test to check if tizann is cooked see if you can draw a line of the ladles back.
Switch off the flame and add the cardamom powder (if using) stir well. Next, add the milk and mix well.
Video
Notes
Protips:
Cook the finger millet on low heat. Keep stirring the mixture.
If you plan to use readymade ragi flour check the use-by date. The flour gets bitter soon. Store your flour in the refrigerator.
Regular dairy milk add it to the serving bowl. If using plant-based milk add to the jaggery and ragi mixture and cook it.
Frequently asked Questions:
Can I eat ragi at night?
Yes, you can. It will help you to sleep well.
Can I eat ragi every day? How will it help?
Yes, you can eat ragi every day. Being high in protein and low in fat it helps control weight and blood sugar.