Heat a tadka pan and add ghee.

Add cumin seeds and when they splutter add grated ginger and hing, and then turn off heat. (If you are making this khichu for smaller babies, use jeera powder instead of cumin seeds. Also, use less or no ginger.)

Take a pan, add curds and 3 cups of water, and then beat curds or churn it properly to ensure that there are no lumps in the mixture.

Keep the curds mixture on the stove and heat it on medium flame for 3-4 minutes while stirring it continuously.

Meanwhile take a bowl, add ragi flour, salt, chili powder and 4-5 tbsp of water, and mix it properly to ensure there are no lumps formed in the mixture. (Again if you are making this for smaller babies, use less or no chili powder.)

Add ragi mixture to the pan and start stirring.

Add tadka and keep stirring till the khichu reaches desired consistency. This should take about 5 minutes. You need to ensure that the ragi flour gets cooked properly. (While making khichu usually we cover the pan and cook the mixture but that makes the mixture hard. Since I was making this khichu for Devansh I chose to not cover the mixture while cooking it.)

Add coriander, mix it well, and then turn off heat. (If you are making this khichu for smaller babies,add coriander juice instead of chopped coriander.)