Baked Ragi Dheedo with Ghee and Honey

Ingredients

• 1 cup Ragi Flour
• 2 cups Water
• 2 tablespoons Ghee
• 2 tablespoons Honey
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Use a small portion of the 2 tablespoons of ghee to lightly grease a baking dish.
2. 2In a medium saucepan, bring the 2 cups of water to a rolling boil over high heat.
3. 3Reduce the heat to low. Gradually add the 1 cup of ragi flour to the boiling water, whisking constantly to prevent any lumps from forming.
4. 4Add the 1/4 teaspoon of salt to the mixture. Continue to cook on low heat, stirring frequently with a spoon or whisk, for 5-7 minutes, or until the mixture thickens to a consistency similar to thick porridge and pulls away from the sides of the pan.
5. 5Carefully pour the hot ragi mixture into the prepared baking dish, spreading it evenly with the back of a spoon or spatula.
6. 6Bake the ragi dheedo in the preheated oven at 175°C for 25-30 minutes, or until the top appears slightly firm to the touch and the edges begin to look set.
7. 7Remove the baking dish from the oven. Immediately drizzle the hot dheedo with the remaining ghee (from the original 2 tablespoons) and the 2 tablespoons of honey. Serve hot.

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