Add ragi flour in a saucepan (or any thick-bottomed vessel) and pour half cup milk in it. For babies younger than one year, cook ragi in water and then add breast milk/formula to the porridge later. (After step #6.)

Stir the mixture so that the flour mixes properly with the milk. Ensure that no lumps remain in the mixture.

Add the remaining milk in the mixture and put the saucepan on the cooking stove.

Cook the mixture on low flame for 3-4 minutes while stirring continuously. You must stir all the time to ensure that the mixture doesn't get burnt.

Add grated jaggery and stir properly till it dissolves in the mixture. (Don't cook the jaggery in milk for long otherwise it'll cause the milk to curdle. Add jaggery, stir and dissolve it, and then turn off heat, all within a minute.)

Turn off heat when the mixture reaches desired consistency. (You can add some milk in the porridge if the porridge turns out thick. I always add some milk in the porridge after transferring it to the serving bowl.)