Breakfast
6-24 months
One small bowl
Ragi Porridge
Keep it thin and smooth at six months. Thicken it a little as your baby gets used to a spoon.
Sign in to save
2 parents saved this
What you need
- 2 tbsp ragi (finger millet) flour
- 1 cup water
- 1 tsp jaggery powder, only after 12 months
- A pinch of cardamom, optional
How to make it
- 1 Mix the ragi flour with a little cold water in a bowl until there are no lumps at all.
- 2 Bring the rest of the water to a boil in a heavy pan.
- 3 Pour in the ragi paste slowly, stirring the whole time.
- 4 Cook on a low flame for 5 to 7 minutes, until it thickens and loses its raw smell.
- 5 For a baby over 12 months, stir in the jaggery. Below 12 months, serve it plain.
- 6 Cool it to room temperature and check the temperature on the back of your hand before serving.
Swaps
Jowar or bajra flour works the same way. Mashed banana can replace the jaggery for a baby under one.
Keeping it
Best made fresh. Keep leftovers covered in the fridge for up to 12 hours and warm them through before serving.