Steps
1. Sieve the flour through a 20-mesh sieve and separate grits from fine flour.
2. Boil water in a vessel.
3. Add grits to the boiling water while stirring.
4. Continue boiling and after 10 minutes gradually add the fine flour.
5. Continue stirring and cooking for another few minutes.
6. Pour the Sankati on to a moist plate and prepare balls of approximately 10 cm diameter by hand.
7. Serve fresh sauce, dhal, pickles, chutneys, buttermilk, curd, vegetable curries, etc, according to taste.

Comments
Sankati is a stiff porridge, it should be light in colour and slightly sweet in taste. It should not be sticky or pasty and should remain firm when stored in water.

Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome