Dry roast Ragi flour on low heat till it turns aromatic or steam starts to escape, it takes approximately 5 minutes.
Add ½ cup of luke warm water and briskly mix well.
Now add in ½ cup of milk, stir well and continue to cook on low flame until it slightly thickens and looks like porridge. If you are looking for a vegan option then replace milk with water.
Turn off the stove and set aside for 5 minutes to cool down slightly.
In a blender/ juicer , add 2 ripen banana’s ( preferably chilled ) , cooked ragi porridge , 200 ml of milk , jaggery and cardamom powder.
Blend well everything together till smooth.
Transfer to a glass, garnish with seeds and serve as a breakfast smoothie.