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Nutritious Finger Millet Porridge

Make nutritious ragi malt (finger millet porridge) at home for babies. This iron-rich first food supports healthy growth and is easy to digest
Course Breakfast
Cuisine South Indian
Keyword baby food ideas, baby nutrition, calcium rich food, finger millet recipe, iron rich food, kid friendly recipe, millet recipe, ragi malt, ragi porridge, stage one baby food
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 serving

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

Instructions

Making Ragi Slurry

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

Cooking Ragi Malt

  • In a heavy bottomed saucepan or a wok, add a cup of water and ragi slurry.
  • Bring it to boil while stirring continuously to avoid any lumps.
  • 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.
  • Do stir in intervals to avoid lumps and burning.
  • Now add cardamom powder. Though it is optional but I highly recommend adding cardamom powder.
  • Cook till the mixture thickens and becomes glossy. This should take 8-10 minutes.
  • You can taste the mixture before taking it off heat to check if it tastes raw. If it does, cook for another minute.
  • Once off heat, add your choice of powdered nuts for your child. I preferred adding roasted and powdered almonds. Also add jaggery or sweetener of your choice and mix well.
  • You can serve it warm as it is or can add either breastmilk or formula milk as per the desired consistency for infants.
  • For kids above 1 year, you can add cow's milk to get desired consistency.
  • Serve warm or at room temperature.

Notes

    • 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.