Name: Nutritious Finger Millet Porridge
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 2 tbsps Ragi Flour or Sprouted Ragi Flour; 1 1/2 cup Water (cup measurement 250 ml); 1 pinch Cardamom Powder; 1 tbsp Roasted Almond Powder (optional); 1 tsp Jaggery Powder (optional)

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Make nutritious ragi malt (finger millet porridge) at home for babies. This iron-rich first food supports healthy growth and is easy to digest

Ragi porridge or ragi malt is an ideal stage one food for babies. Out of all the millets, ragi is one of my favourite millets. It is a superfood that is packed with so many health benefits not just for kids but for adults too.

I made this ragi porridge for the first time when my boy was 6.5 months old. I started with rice porridge, then apple and carrot puree followed by this ragi porridge. There are variety of dishes you can make with this grain. Ragi flour can be used to make Millet Cutlets, Ragi Idli and Dosa, Ragi Pancakes, Ragi Ladoos and Ragi Paniyarams.

This ragi malt is not just for babies but it is also a great breakfast option for adults who are looking for a wholesome nutritious gluten free breakfast.

More About Ragi Malt

Ragi Malt is made by cooking ragi flour with water or milk till it thickens. I prefer cooking it in water as milk makes it too heavy. Later you can choose to add little cow’s milk if your child is 1 year and above and for infants below 1 year you can add either breast milk or formula milk later to adjust consistency. It also tastes absolutely delicious with homemade coconut milk.

You can also sweeten ragi malt with some jaggery or unprocessed cane sugar. You can make it more wholesome by adding dry nuts such as almonds or cashews. For infants make sure you are crushing the nuts well to avoid any choking hazards.

You can use either use ragi flour or sprouted ragi flour for this recipe.

Health Benefits Of Ragi Malt

rich in iron which can help to fight anemia
rich in calcium, helps to strengthen bones and muscles
high in fibre which aids digestion
helps to lower cholesterol levels
regulates blood sugar
good for mothers who are lactating
rich in antioxidants that protects body against cell damage

Step by Step Instructions

For detailed recipe, please jump to the recipe card below

Make Ragi Slurry

1. In a bowl add 2 tbsps of ragi flour along with 1/4th cup of water. Mix it well. Use a wired mix or a folk to mix to get rid of lumps. This step is important so that ragi malt turns out smooth in texture and not grainy.

Cooking Ragi Malt

2. In a heavy bottomed saucepan or a wok, add one and a half cup of water and ragi slurry.

3. Bring it to boil while stirring continuously to avoid any lumps.

4. Once it boils, lower the flame and let it all simmer on low heat. It will look thin at first but will thicken upon cooking.

5. Do stir in intervals to avoid lumps and burning.

6. Now add cardamom powder if you want. Even though it is optional but I highly recommend adding it. It not only enhances the taste but also helps in digestion.

7. Cook till the mixture thickens and becomes glossy. It should coat the back of the spoon. This should take 8-10 minutes.

8. You can taste the mixture before taking it off heat to check if it tastes raw. If it does, cook for another minute.

9. Once off heat, add your choice of powdered nuts for your child. I preferred adding roasted and powdered almonds. Also add jaggery powder or any sweetener of your choice and mix well till jaggery dissolves completely.

10. You can serve it warm as it is or can add either breastmilk or formula milk as per the desired consistency for infants. For adults, add milk of your choice. I personally prefer it as it is or with a dash of homemade coconut milk.

11. For kids above 1 year, you can add cow’s milk to get desired consistency.

Pro Tips

The porridge or malt will thicken upon cooling as well.
This recipe is forgiving, add more or less water as per the consistency you desire.
If you feel ragi is still raw and the ragi solution is thick already, add little bit more water and cook till rawness of ragi goes.
Instead of jaggery, you can also use date syrup to sweeten the porridge.
Do not add breastmilk or formula milk to hot ragi malt. Let it cool down or become warm before mixing milk.

Few Things To Keep In Mind Before Having Ragi

1. Who should avoid ragi?

Individuals with kidney problems, history of kidney stones or thyroid problem should avoid ragi due to it’s oxalate content. Due to it’s high fibre content, people with poor digestion should avoid ragi or limit it’s consumption.

2. Can ragi be consumed in summer?

According to a well know nutritionist, Rujuta Diwekar, ragi is a good year around option. It is recommended in summers to stay cool and calm. However, moderation is the key.

3. Can ragi cause bloating or gas?

Yes! If consumed in excessive amount it can lead to discomfort. It has a high fibre content, so make sure to drink enough water. Also, if ragi is not cooked properly, it can lead to issues like bloating and gas.

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