Boil the milk and keep it ready (making sure it doesn’t curdle).
Put the ragi flour into a saucepan.
Mix together half of the water and the powdered jaggery. Boil in a separate pot or pan until it is completely melted.
Then filter out the jaggery water using a strainer and add to the saucepan with the ragi flour.
Add the rest of the water to the sauce pan and whisk everything slowly making sure that no lumps form.
Cook the ragi flour mix on medium until the porridge turns dark brown in color and looks shiny. Stir it continuously while cooking otherwise porridge may stick to the pan.
Stir in the cup of milk to the cooked ragi. (Skip this step if your baby is less than one year old).
Boil the porridge until it thickens. Remove from the heat and allow it to cool down. (The porridge will become even thicker after cooling down.)
Recipe Notes
Always check with your pediatrician before introducing any new food.
When you first introduct this porridge to your baby, increase the water quantity to 1 cup and make the porridge watery.
Also, when you first start feeding your baby this porridge, try to avoid jaggery/ palm sugar/ palm jaggery or any kind of sweetener at least until they’ve reached one year old. Until then, you can add a small amount of sweet tasting, mashed fruits/vegetables like apples, banana, carrots, dates or raisins.