Description:
Ragi (Finger Millet), a staple in South Indian weaning foods, makes a nourishing and easy-to-digest porridge for babies starting solid foods. This recipe is a perfect choice for introducing your little one to their first meals, providing a high-protein, gluten-free alternative to rice-based porridge. Ideal for babies aged 6 months and above, this Ragi Kanji is wholesome and can be tailored with breast milk or formula for added nutrition.
Cuisine: Indian
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients
- 2 tablespoons Ragi Flour (Finger Millet/Nagli)
- 1/2 cup Homemade Ragi Powder
- 50 ml Water
- Breast Milk or Formula
Preparation Time: 0 minutes
Cooking Time: 5 minutes
Instructions
- Begin by preparing homemade Ragi powder, which is free of preservatives and additives that are often found in store-bought versions.
- In a small pan, combine 1/2 cup of water with 2 tablespoons of Ragi powder. Stir well to ensure there are no lumps.
- Place the pan over medium heat and continue to stir the mixture until it thickens, forming a smooth, creamy consistency.
- Once the porridge reaches the desired thickness, remove it from the heat and allow it to cool to room temperature.
- Once cooled, add breast milk or formula. If using formula, dilute it with a bit of water to help it blend smoothly into the porridge.
- Stir everything together until well combined.
- Serve warm or at room temperature, depending on your baby’s preference. This Ragi Kanji is ready to nourish babies 6 months and older.
Tip: For the best results, use fresh homemade Ragi powder, ensuring your baby enjoys a natural and healthy meal!
