Ragi is also known as Finger Millet or Nachni. It is Gluten free & highly nutritional food for babies. Ragi is a rich source of Carbs, Calcium, Protein, Fibre, Iron, Phosphorus, and Potassium. Because Ragi has such apt nutrition, it has good health benefits. Calcium benefits for bone & teeth development, Fibre benefits to aids in digestion, Iron benefits to aid in anemia & blood formation. It is suitable for all age groups.
Ingredients: Sprouted Ragi (100 gm), Cardamom powder, Water, Ghee (you can add jaggery or dates powder to sweeten the taste)
A: Ragi Sprouting –
- Rinse the Ragi and soaked overnight. Next day, drain the excess water.
- Take the Ragi and spread it evenly on a wet muslin cloth & tie it up.
- Use a utensil (perforated bowel or normal one) and put the tied muslin cloth in it. Keep it overnight and let the Ragi sprouts. You need more hours if sprouting is not done properly.
- Once it's sprouted properly, spread it evenly on a clean muslin cloth and allow it to dry (sundry or inside)
- Now take dry sprouted Ragi in a kadai and roast it for 5 - 7 minutes on a low flame. Allow it to cool down. Then grind it in a mixture to make a fine powder. (use chalni/sieve to separate sprouts & un-powered pieces)
- Once your sprouted Ragi powder is ready, transfer it to an airtight container.
B: Porridge making —
- Take Sprouted Ragi powder (30 gm or as required) and add required water to it. Stir to avoid lumps.
- Cook on a low flame for 2 - 3 minutes and stir continuously. Add a pinch of Cardamom powder to it. (Optionally you can add jaggery or date Powder to sweeten the taste)
- Turn off the flame once the texture thickens and becomes smooth.
Ragi can also be accompanied with milk. Add required milk while cooking the mix to serve as a drink. Keeping a little less milk can make it like milk porridge. So, as per the choice and taste, it can be consumed.
Note: Consult your pediatrician before introducing any new food to your baby.