Ragi malt is a simple vegetarian and gluten-free porridge for babies. Ragi or finger millet is rich in calcium, amino acids, protein, and iron and is highly recommended for babies from 6 to 1 year.
First The Recipe
- Prep Time – 2 mins
- Cook Time – 5 mins
- Cooling Time – 5 mins
- Total Time – 12 mins
- 2 tbsp ragi flour1 cup water
- ½ tsp jaggery powder
- 1 pinch cardamom powder optional
- 1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml
- In a bowl, mix the ragi flour with about a quarter cup of water to make it pasty.
- Start with high heat, pour the remaining water with jaggery in a small saucepan and stir continuously. As soon as the mixture began to boil and reduce heat.
- Slowly add the ragi flour paste with continuously stirring. Stir until there are no lumps or bubbles.
- Continue to cook on low heat for a thicker consistency or add more water for a thinner consistency. This step depends upon the age of the baby.
- Remove from heat and let it cool down to room temperature before feeding your baby.
Important Points to Remember
- Nutritional Information is approximate information for 1 serving for an 8-10-month-old baby.
- The malt will become slightly thicker when it cools down.
- When your baby is 8months+ and if you are introducing spices in her food, you can add some cardamom powder or cinnamon powder to the malt while cooking it.
- When making for adults, adjust sweetness according to your taste and top with seeds and nuts for more nutrition, flavor, and texture.
Some Steps to Consider
- Consult your pediatrician
Always consult your doctor to find out if this is the right time to introduce ragi to your baby. Most doctors in South India would suggest ragi as the first food as it is gluten-free and is the least allergenic grain like oats. But utmost care must be taken not to contaminate the ragi flour by adding flours having gluten in them like wheat or barley. Such contamination may lead to allergy, rashes, colic, diarrhea, or upset tummy in babies.
- Follow the 3-day wait rule
When you introduce ragi, do not introduce any other new food for the next 3 to 4 days. This helps to analyze well whether it is suitable for your baby or not. If you find any rashes, indigestion, consistent hiccups, restlessness, colic or diarrhea stop the porridge immediately and seek a doctor’s help. Do not be intimidated, most babies do well with ragi if proper care is taken while preparing flour and making porridge.
- Consider The Age
For babies under 8 months, porridge must be made either from extracted ragi milk or must be made from homemade flour that is sieved through a muslin cloth. Otherwise, the baby may not be able to swallow the porridge. Since milk hinders the absorption of iron in ragi. Further to increase the absorption of iron, fruits rich in vitamin C like apple or pear can also be added to ragi (but without milk).