Ingredients
- 2 ½ cups ragi (finger millet ) flour
- 5 cups water
- Ghee
Directions
1
Boil the water in a pot, add a little of the flour to make a paste, then add the rest of the flour.
2
Stir once with the handle of a wooden spoon and leave it in the pot.
3
Keep on low heat for about 10 minutes until it smells cooked.
4
Stir until the mixture turns dark reddish-brown. Once it begins to leave the sides of the pot, remove the pot from the fire and stir vigorously for 5–10 minutes—it's hard work, but the longer you keep at it, the lighter it will be.
5
Pull the mixture out and form into balls of about fist size.
Recipe sourced from
wikibooks