Dry roast the Finger Millet flakes in a heated non stick wok for 1-2 minutes, stirring continuously.
Add warm milk or water to it and allow the flakes to cook for 2-3 minutes. Keep stirring, scraping down the sides of the wok so that the porridge does not stick to the bottom.
Add salt, sugar and roasted cumin powder and give a quick stir.
Cook the porridge for another minute and turn off the flame. Pour into a bowl and serve immediately.