Soak Ragi for 3+ hours.
Add soaked ragi, fresh coconut and ½ cup of water to any juicer mixer grinder and process.
Add water (up to 2 cups) part by part while processing ragi and coconut.
Use a muslin/ cheese cloth, strain and extract milk.
In a thick pan, dry roast poppy seeds and set aside for later use.
Heat 1 tablespoon of coconut oil (alternatively you can use ghee)
Pass milk through strainer and add extracted milk to pan.
On a low heat, keep stirring the milk continuously.
When milk turns warm, add organically sourced powdered jaggery and mix well.
Cook on low heat , continuously stir milk until it starts to thicken.
Add freshly pound cardamom powder , mix well.
Further stir until it reaches spoon dropping consistency. Turn off stove.
Set in a serving bowl , garnish with roasted poppy seeds, coconut flakes and pistachios.
Let it set for 30 minutes before serving. Tastes best when served chilled.