• Heat 1 tbsp of A2 ghee in a pan.
• Add pearl and finger millet flour to the pan. Roast the flours until they turn nutty and release a fragrant aroma.
• Incorporate ginger powder into the roasted flour and mix thoroughly.
• Pour 2 cups of water into the pan and whisk continuously to avoid lumps.
• Add the organic jaggery powder to the mixture and mix well until it dissolves.
• Simmer the mixture over low heat, stirring occasionally, until it thickens to a porridge-like consistency.
• In a small pan, heat the remaining A2 ghee.
• Add ajwain (carom seeds) and black pepper to the pan and let them sizzle for a few seconds.
• Add desiccated coconut to the pan with ajwain and black pepper, and stir briefly until lightly toasted.
• Pour the entire mixture from the pan into the porridge and mix well to combine the flavors.
• Serve the porridge hot.

Power tips and variations:

• Adjust the consistency of the porridge by adding more or less water, according to your preference.
• Enhance the flavor and nutritional value by incorporating nuts like sliced almonds and soaked pumpkin seeds, if these suit you.
• Consider adding fenugreek seeds, known for their potential to boost milk supply to the porridge for additional benefits.