Ragi for Babies,Garlic Ragi Porridge Recipe
Garlic ragi porridge recipe for babies, toddlers, kids—made with calcium-rich finger millet (nachni) and garlic which is good for digestion.
- 4 tbsp ragi flour (finger millet four)
- 1/4th tsp jeera powder (cumin seeds powder)
- 1 tbsp grated jaggery
- 1 medium clove of garlic
- salt to taste (optional see note below)
Take a bowl and mix ragi flour with half a cup of water in it. Ensure that there are no lumps in the mixture.
Add salt and a cup of water.
Grate a clove of garlic finely. If you think your baby won’t like his/her porridge too garlicky, you can use one small clove of garlic.
Heat a pan and add ghee to it.
Immediately add jeera powder and stir it.
Add grated garlic and stir.
Add the mixture in the bowl to the pan. Remember that ghee heats up very quickly and you don’t want the burnt taste so you need to quickly add jeera powder, garlic, and flour mixture one after other.
Add jaggery and stir well.
Bring the mixture to a boil while stirring continuously.
Turn off heat. This mixture will thicken after it cools off. So decide on the consistency accordingly before turning off the heat.
- It is recommended to avoid adding salt in babies' food till they turn one.
- However, in my case I found that Devansh just wouldn't eat his food without salt. Hence, I started adding little bit of salt in his food. You can decide whether you want to add salt or not after talking to your child's pediatrician.
- If you're using ready made finger millet (ragi) flour, I strongly recommend that you use an organic one. I doubt if the grains are washed properly before powdering them, which results in plenty of pesticide residue in the flour.