Two things you can do... 1. Wash it, sun dry it. Dry roast it and powder in mixie and then store in airtight jar. This you can use in preparing porridge. 2. Soak ragi overnight. And grind in fine paste with lots of water. Then you can sieve in muslin cloth. That water you can thicken it with jaggery ( or even sugar) powder...keep stirring and once it's done and comes to halwa consistent...remove and pour in a plate. Cut it and allow it to cool. This will be smooth mouth melting ragi halwa. ( We call Ragi hilsa)