Measure the ragi seeds using a measuring cup as mentioned in the ingredients table & keep it ready.

Take ragi in a vessel and wash it by rubbing well with your hands. It has lots of muds so repeat the process 2 to 3 times unless it is clean and get rid of all dirt.

Then soak the ragi in clean water for 12 hours. Keep it covered (with provision to some air to enter) while soaking. After 12 hours, open it. The color of the ragi will be slightly changed after soaking.

Then drain the water completely. Transfer the drained ragi to a blender. Add ¼ cup of water to it and blend for 2 minutes.

Again add ¼ cup of water and grind it till smooth.

Now extract the ragi milk by straining using a cheesecloth. Squeeze out the liquid entirely by stirring with your hand. Discard the ragi and collect the milk in a saucepan. Repeat the process if necessary.

Cook the ragi milk in a saucepan until it becomes thick and reached a porridge consistency. Add jaggery while cooking if you like to add sweetener. Switch off the flame once done.