Ragi kanji

Ragi(finger millet) is a rich source of iron and something that should be included in the diet of not only children, but also adults. I usually add a handful of ragi flour while kneading the dough for chapati. I also frequently make this kanji as a breakfast drink. The hint of cardamom and the sweetness make it a favourite with kids.

What you need:
Ragi flour - 1 tsp, heaped
Water - 1/2 cup
Sugar - 1.5 tsp(can be substituted with jaggery)
Cardamom powder - a pinch
Milk - 1 cup

Take the ragi flour in a vessel. Add sugar, cardamom powder and water. Mix well so there are no lumps. Keep this on low heat, stirring continuously until the mixture starts to thicken. Switch off heat and still stirring, add the milk little by little until well mixed.
Serve warm.
The measurements given above are enough to make one tall mug of ragi kanji.
On a different note, can someone give me tips on how to take reasonably good pics of liquids? Every time I click liquids, I end up with pics that look blah!!!
Do take a look at my fellow marathoners' kitchens....Srivalli,
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Kamalika, Meena, Mina, Padma,  Pavani,PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena